Prep Time: 30 min (plus 2 hours chill time)
( Serves 12 )
3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter (softened)
1 1/2 cup sugar
2 whole large eggs
1 teaspoon vanilla extract
2/3 cup cocoa
3 tablespoon espresso (room temperature)
1 1/2 tablespoon vanilla extract
3 stick unsalted butter (softened)
3 cup confectioners’ sugar
3 tablespoon milk
1 bottle orange food coloring
Halloween linzer cookie set
To make cookies:
Preheat oven to 350°F.
Mix flour, salt and baking powder in a small bowl and set aside.
Mix butter, sugar, eggs, vanilla and cocoa in mixer.
Gradually add flour mixture. Mix until smooth.
Wrap in plastic and chill for at least one hour.
Place the dough between 2 pieces of waxed paper and roll out to 1/4-inch thick. Keeping the dough in the waxed paper, transfer to a cookie sheet and place in the refrigerator for at least 1 hour (or in the freezer for about 5 to 10 minutes).
Cut out the cookies and place on a half-sheet pan lined with parchment paper, at least one inch apart. Transfer to the freezer and chill for at least 15 minutes or until firm.
Bake for about 11 minutes until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool
To make buttercream:
Beat butter with electric mixer until fluffy, about one minute.
Add confectioners' sugar, one cup at a time, beating for a few seconds between each addition.
Add espresso, vanilla and milk; beat on low speed to combine.
Scrape down sides and bottom of the bowl.
Add orange food coloring; beat until fluffy.
Layer buttercream between cookies and press gently together.