Christmas time is here! This means cookie exchanges, baking for loved ones and entirely too many sweets.
I have made these cookies for the past three weekends in a row because they are just that darn impressive and delicious. The shortbread dough is buttery and tender yet firm and thick, perfect for a cookie sandwich. Premium white and dark chocolate chips allow for different flavors. Tahini offers a subtle nuttiness that pairs perfectly with the chocolate. Trust me, you’ll keep this one for years to come.
Cookies and christmas are a classic combination. Every year I look for something unique to serve alongside the traditional gingerbread and iced sugar cookies.
When I found this recipe I was so eager to get started. In the past I used any cookie cutter and a small round bottle cap to make the signature Linzer peep hole. This year I “splurged” and bought a Linzer cookie cutter. It stamps out the perfect shape every time and has five different center cutouts (get it on amazon).
This dough is the best for Linzer cookies because, if you follow the recipe exactly, it does not spread in the oven. This allows for thick tops and bottoms that pair up perfectly.
We are getting ready to travel to New York for Christmas. I can’t wait to sit by my mom’s fireside, sipping hot cocoa and eat pasta with meatballs. Home is always the best place for the holidays.
We are going into hardcore Christmas spirit. Sleigh rides, ice skating, family parties, brown paper packages tied up with string.
It is certainly not too late to make a batch of these festive bakes for the fam. It’s the BEST way to show some extra love.
- 1½ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- ¾ tsp. baking powder
- 1 tsp. kosher salt, plus more
- 1 cup granulated sugar
- 1½ sticks unsalted butter, room temperature
- 1 large egg
- 1 tsp. vanilla extract
- ½ cup white, milk, or dark chocolate chips
- 2 Tbsp. tahini
- Linzer cookie cutter with center cut outs
- any cookie cutter with a round 1/2 inch bottle cap for the center cut outs
- Whisk flour, cocoa powder, baking powder, and 1 tsp. salt in a medium bowl to combine. Beat granulated sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat to incorporate, about 1 minute. Reduce speed to low and add dry ingredients. Beat just until dough comes together. Divide in half and pat each into a disk; wrap tightly in plastic. Chill just long enough that dough is rollable and no longer sticky, about 30 minutes.
- Working one at a time, roll out dough between 2 sheets of parchment paper until ⅛” thick. Chill until very firm, about 1 hour in refrigerator or in freezer for 20 minutes.
- Place racks in upper and lower thirds of oven; preheat to 350°. Carefully peel away top sheets of parchment from dough and punch out cookies with cutters. Punch out centers of half of cookies with smaller cutter. Carefully transfer whole cookies with a spatula to a parchment-lined baking sheet, spacing 1″ apart.
- Bake cookies until edges are set, 7–10 minutes. Let cool on baking sheets. Repeat process with scraps (chill dough again before punching out shapes).
- Melt chocolate and tahini in a bowl in a microwave in 30-second bursts, stirring after each, until chocolate is melted Stir to combine and season with salt. Spread filling over whole cookies; top with cut-out cookies.
- Do Ahead: Cookies can be assembled 5 days ahead. Store airtight at room temperature.