Chocolate Covered Strawberry Linzer Cookies

Carla Cardello (www.chocolatemoosey.com)

Yields 18

Chocolate Covered Strawberry Linzer Cookies

2 hrPrep Time

13 minCook Time

2 hr, 13 Total Time

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Ingredients

• 1 3/4 cups hazelnut flour
• 1 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (4 ounces) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 egg, room temperature
• 1/2 teaspoon vanilla extract
• 6 tablespoons strawberry jam (store-bought or homemade )
• 2-4 ounces semisweet chocolate, chopped

Instructions

1. In a large bowl, whisk together both flours, cocoa powder, cinnamon, cloves, and salt.
2. In a large mixing bowl, beat together the butter and sugar until light and creamy, 2-3 minutes. Beat in the egg and vanilla for another minute. Gradually beat in the flour mixture until it comes together as a dough.
3. Turn the dough onto a lightly floured surface and knead a few times to bring it all together. Divide the dough in half. Roll each piece out between two sheets of parchment paper or plastic wrap to an 1/8-inch thickness. Slide each dough onto a large plate or baking sheet and refrigerate at least 1 hour.
4. Preheat oven to 350F. Line two baking sheets with parchment paper.
5. Working with one dough piece at a time, use a 2-1/2 inch round cookie cutter to cut out dough. Place each circle onto the baking sheets. As you start to pair up cookies, use the back of a 1/2-inch piping tip and cut out little circles in the center of half of the cookies. Gather up the scraps, reroll, and cut again. If the dough starts to get too warm, place it back in the refrigerator to chill again. Repeat with the other dough half.
6. Bake for 11-13 minutes or until they feel firm to the touch. Cool on the baking sheets for 5 minutes then remove to a cooling rack.
7. Once completely cool, turn the whole cookies (without the cut outs) bottom side up and add roughly 1 teaspoon jam to the center of each. Top with the cut cookies, bottom side down. Refrigerate for 15 minutes to help set the jam and keep the cookies "glued" together.
8. Melt 2 ounces chocolate in a narrow yet deep enough bowl or mug to dip cookies (if your container isn't heat-proof, you may need to melt the chocolate in a heat-proof container then transfer it to the dipping container). Dip half of each cookie into the chocolate and place on a cooling rack or baking sheet lined with parchment paper until the chocolate hardens. If needed, melt the remaining 2 ounces chocolate. Store in an airtight container for up to 1 week (refrigerate if chocolate and jam get too warm).