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I finally got myself a Linzer cookie cutter set a few weeks ago and now I wonder what took me so long! Easy to make and photogenic as they are you’d think I had jumped on the Linzer train long ago…
Well, you may remember my ginger cardamom raspberry jam from this baked brie I posted a little while ago. It’s a terrific jam and perfect for these cookies. The ginger and cardamom add delicious and comforting fall flavors and complexity to these buttery, crumbly sandwiches. Perfect for the Holidays! :)
- 12 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1½ cups + 2 tablespoons all-purpose flour
- pinch of salt
- powdered sugar
- 6 ounces frozen raspberries
- ¼ cup sugar
- ½ teaspoon cornstarch
- ¼ teaspoon powdered ginger
- ¼ teaspoon ground cardamom
- Beat butter and granulated sugar until well combined and creamy.
- Beat in the vanilla extract.
- Add the flour and the salt and beat until the dough comes together.
- Gather the dough into a ball, then flatten into a disc, wrap in plastic wrap and put in the fridge for 30 minutes.
- Heat the oven to 350 degrees F.
- Roll out the dough between two sheets of plastic wrap.
- Cut out the cookies and bake on a parchment-lined baking sheet until they start to brown (12 to 15 minutes).
- Let the cookies cool completely.
- Sift powdered sugar onto the cookies with the cut-out centers.
- Add frozen raspberries, sugar and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined.
- Once the raspberries have thawed, add the ginger and the cardamom.
- Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
- Let cool.
- Spoon a little bit of jam onto the whole cookies and top with a cut-out center cookie.
Food Photography and Styling: The pretty pattern on the surface of these cookies called for an overhead shot so that’s what I did here. Because the jam is an important (if not the most important) part of this recipe I set the jar with it into the frame as well. I used my strobe to light the set and reflected some light back with a few white styrofoam blocks. The final shot I took was a vertical but I ended up cropping it because I liked it better that way (must be the influence of Instagram, I used to not care for the square crop…).
Nikon D600, 105mm, f/5.6, 1/160 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.