Worthy’s Gingersnap Apple Linzer Cookies

Featuring: Worthy’s Gingersnap Apple Spread

’Tis the season for good company and delicious cookies. The gooey centre of Worthy’s Gingersnap Apple Spread nestled inside a soft, buttery cookie will have your mouth watering and your hands reaching for another. This one-of-a-kind recipe is sure to have everyone raving at your next gathering.

Prep Time: 45 mins
Cook Time: 9–12 mins
Cool Time: 15 mins
Total Time: 1 hr 12 mins
Servings: 1 dozen

What You Will Need

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened shredded coconut
1/2 cup powdered sugar (plus extra for dusting)
1/2 cup Worthy’s Gingersnap Apple Spread
1/2 cup softened unsalted butter
1 egg
1/2 tsp baking powder
1/2 tsp vanilla extract

Utensils

2 Bowls
1 Set of Measuring Cups
1 Coffee Grinder or Blender
1 Whisk
1 Roll of Plastic Wrap
1 Rolling Pin
1 Large Baking Sheet
1 Round Cookie Cutter
1 Star Cookie Cutter
1 Roll of Parchment Paper

Directions

Step 1: Place the unsweetened shredded coconut into a spice or coffee grinder (a blender will work as well) and blend until it reaches a fine powder consistency.

Step 2: In a medium bowl, whisk together all-purpose flour, coconut powder, and baking powder.

Step 3: In a separate large bowl, beat softened unsalted butter and powdered sugar together until light and fluffy.

Step 4: Add the egg and vanilla extract to the butter mixture and whisk until fully combined.

Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a smooth, consistent dough forms with no clumps.

Step 6: Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate for 30 minutes, or until chilled.

Step 7: While the dough chills, preheat the oven to 320°F and line a large baking sheet with parchment paper.

Step 8: Lightly flour your counter surface and roll out the first half of the dough to approximately 1/5 inch thickness.

Step 9: Use a round cookie cutter (or thin glass) to cut out circles and set aside.

Step 10: Roll out the second half of the dough and repeat Step 9. Then use a smaller star cookie cutter to cut a window in the center of each circle.

Step 11: Transfer cookies to the parchment-lined baking sheet and bake for 9–12 minutes, until lightly golden.

Step 12: Remove from oven and allow cookies to cool for 15 minutes.

Step 13: Spread approximately 1/2 teaspoon of Worthy’s Gingersnap Apple Spread onto each solid round cookie.

Step 14: Lightly dust the star-cut cookies with powdered sugar, then place them on top of the jam-covered rounds.

Step 15: Enjoy!