Rainy days are good for a lot of things, but recipe exploration? The best.

Today’s of which features something that’s equal parts spooky, classic & a little basic bitch to boot – but hey, we promise you’ll find it delicious. Mainly due to the fact it’s ROSÉ x JALAPEÑO JAM starring front & center inside ouija-themed linzer cookies!

Now, you may know these little treats as more of a Christmas tradition; however, with all of the cut-out shape & colored jam possibilities, it felt too tragic to save for a single day. On top of also realizing that ouija planchettes are a straight-up cinch to make with the help of a simple heart turned upside down — the combo was pretty imminent. For redemption, if nothing else.

Perhaps you remember this past Halloween’s ouija & crystal ball cookies, but let me tell ya – the amount of time I spent hand-crafting the ~perfect~ DIY ouija planchette cookie cutter out of a disposable aluminum pan??? Outrageous. Especially when all this time, I could have just flipped a freaking heart (which is probably the easiest of easy cookie cutters to find EVER) upside down.

But alas, you live & learn. Much like I *also* just learned about the revolutionary concept of wine-based jams (it was a big week!). So naturally, the universally adored nectar of #SundayFunday gods (AKA rosé) seemed like the perfect candidate for being transformed into a spicy/sweet preserve.

Which THEN led us to find this particular recipe, realize that making jam is wayyy easier than one might think & be totally psyched to start hooking up an IV full of this stuff filling our cookies to the brim with this delectable spread.

Plus, it’s a great look for Valentine’s Day/Valloween, too!

// INGREDIENTS //

(yields ~10 cookies)

+ 1 c unsalted butter (softened)

+ 1 c sugar

+ 3/4 tsp Kosher salt

+ 1 large egg

+ 2 tsp vanilla extract 

+ 1/8 tsp nutmeg

+ 2 1/2 c all-purpose flour

+ One batch of rosé jalapeño jam (again, this is the one I used)

+ Cookie cutters: one 3-inch circle & one mini heart (protip: if you have trouble finding a small enough heart, check out food-safe cutters in the clay/pottery department!)

// WHAT TO DO //

++ Preheat the oven to 350ºF & line two medium/large baking sheets with parchment paper.

++ Cream together the softened butter, sugar & salt in the bowl of a stand mixer with paddle attachment for 3 to 4 minutes – until the mixture is light, pale & fluffy.

++ Scrape the bowl, then add the egg, vanilla extract & nutmeg & mix on low until combined. 

++ Once combined, gradually add the flour until the dough has come together (as always, being careful not to over-mix!).

((Side note: as you can see some of my pictured cookies ended up with a few cracks, so I dialed the flour down to 2 1/2 cups so that the dough won’t be quite as dry))

++ Pour the dough onto a lightly floured surface & form it into a ball. Then, (just to make things easier) chop it in half & set one half back into your bowl. Roll out the dough until it’s just under about 1/4 inch thick.

++ Use the round cookie cutter to cut out 10 circles, re-rolling & cutting as needed. Use a spatula to transfer each cookie onto one of the baking sheets, then stick that sheet in the fridge to chill for about five minutes (these will be the cookie bases).

++ After five minutes is up, stick the first sheet into the oven to bake for 9 to 11 minutes, just until the cookies ***start*** to brown around the edges.

++ Meanwhile, roll out & repeat for the second half of dough (which will be the planchette tops) until the next ten cookies are laid out on the sheet. Use the heart-shaped mini cutter turned upside down to cut out a planchette in the center of each & stick the second sheet in the fridge to chill for five minutes. Then, bake it the same as the first.

++ After removing each sheet from the oven, let the cookies initially cool on the baking sheet. After five or so minutes, transfer each cookie to a wire rack to fully cool (& if your wire rack is still dirty from Super Bowl wings like ours…the rack from a roasting pan can work surprisingly well, too).

++ Once all of the sweets are completely cool, spoon about one tablespoon of jam onto each base cookie & sandwich a planchette cookie on top. 

And there we have it!! Buttery, soft & packing a nice kick thanks to the jalapeño, this linzer cookie spin may have you feeling like a basic bitch – but let us remember: EVERYONE LOVES ROSÉ. So really, what’s to argue with?

I think I’m going to try concocting a mini version of these as well, just because it *is* a lot of cookie. But either way, hopefully these can add a spooky spin to your dinner spread this V-Day…or any day. 

Let me know how it goes!

xxAA

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