Ouija Linzer Cookies (w/ Rosé Jalapeño Jam)
Servings: 10 cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ¾ tsp Kosher salt
- 1 large egg
- 2 tsp vanilla extract
- ⅛ tsp nutmeg
- 2½ cups all-purpose flour
- 1 batch of rosé jalapeño jam
- Cookie cutters: one 3-inch circle & one mini heart
Instructions
- Preheat the oven to 350°F & line two 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.
- Add the egg, vanilla extract & nutmeg & mix on low until combined.
- Once combined, gradually add the flour until the dough has come together.
- Pour the dough onto a lightly floured surface & form it into a ball. Chop the ball in half, set one half to the side & roll out the dough until it's just under ¼ inch thick.
- Use the round cutter to cut out 10 circles, re-rolling & cutting as needed. Transfer each cookie onto one of the baking sheets, then chill the sheet in the fridge for about 5 minutes.
- Bake the first sheet for 9 to 11 minues, until the cookies START to brown around the edges.
- Meanwhile, roll out the second half of dough & repeat untill the next ten cookies are laid out on the second baking sheet. Use the heart-shaped mini cutter turned upside down to cut out a planchette shape in each. Stick the second sheet in the fridge to chill for five minutes, then bake it same as the first.
- Let the cookies initially cool on the baking sheet. After five or so minutes, transfer each to a wire rack to fully cool.
- Once completely cool, spoon about one tablespoon of jam onto each base cookie & sandwich a planchette cookie on top.