The Holidays are just around the corner and we’ve been testing and creating recipes like mad! Creating a cookie recipe that is festive, tastes yummy and has a traditional Holiday feel is a hard task, but we think we nailed it with our cranberry-orange chia seed linzer cookies! Traditional linzer cookies are an Austrian rolled Christmas cookie that has raspberry (some say black currant) preserves sandwiched between two almond cookies. The top of the cookie is then dusted with a thin coating of powdered sugar and a cutout, so that you can see the colour of the jam. Of course, we took up a notch and created a healthy jam that consists of cranberries, orange and chia seeds, because that’s what sneaky mommies do!
These cookies have been a huge hit with all the little (and big) hands that have gotten to taste them and what makes us so happy, is that we magically sneaked in chia seeds into the jam and you can’t even taste them! So delicious and pleasing to the eye and a must try this Holiday season; we know that you will love it.
We have been snacking on these cookies a lot (even though we don’t want to admit it), as they go perfectly with a hot cup of coffee as we cozy up in a warm sweater. With the cold weather upon us, we are always on the hunt for a great, stylish sweater that is comfortable and versatile and our friends at Rickis have a great selection of some super comfy sweaters that we love. With their vast selection you’ll definitely be able to find something that is great for gifting, or yourself.
To help you get a head start on your Holiday shopping, we will be giving away one lucky reader a $50 Rickis gift card! For full giveaway rules and how to enter, follow us on Instagram @sneakymommies. Contest runs from December 1, 2017 to December 6, 2017 at 11:59pm.
Disclosure: This post is sponsored by Rickis. As always, all opinions are our own. Thanks for supporting brands that support Sneaky Mommies, Nic & Nat.
Now in terms of the cookies, the cranberry-orange jam recipe that we share with you isn’t JUST perfect for cookies, you can use it on sandwiches, or with cheese and crackers on a Holiday charcuterie board. So many wonderful uses, and perfect for gift giving as well. We’re feeling generous today friends 😉
We hope that you have an opportunity to make these gorgeous, kid friendly and crowd pleasing cookies. So wonderful for the Holidays (or any time of year really! We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
Nic & Nat
- FOR THE JAM:
- 12 oz fresh cranberries
- ¼ cup fresh orange juice (from 1 orange)
- ¼ cup water
- ½ cup granulated sugar
- ¼ tsp salt
- 2 tbsp chia seeds
- 1 tbsp orange zest (from 1 orange)
- FOR THE COOKIES:
- 1 cup granulated sugar
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- ¾ teaspoon cornstarch
- 3½ to 4 cups all-purpose flour
- 2 tablespoons powdered sugar (for garnish)
- First make the jam by adding fresh cranberries, orange juice, water, granulated sugar and salt to a medium pot over medium heat. Bring to a simmer, stirring occasionally for 15-20 minutes. Allow to cook until cranberries start to break down and burst. Crush with a spoon if needed to help them break.
- Put the jam through a sieve and force the jam through, into a bowl, discarding any skins. Then bring the jam back to the pot. Add the chia seeds and orange zest and mix together. Let the jam cool, then refrigerate for at least an hour.
- While the jam is cooling, start on the cookies. Preheat oven to 350 degrees F, and line baking sheet with parchment paper.
- Place the butter and sugar in a bowl and using an electric mixer cream together on medium-low speed until smooth. Add the eggs one at a time while continuing to mix. Stir in the vanilla, cornstarch, and salt. 5. Now add the flour about ½ cup at a time, mixing on medium-low speed, and stop adding flour once the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly.
- Roll the dough out between 2 sheets of parchment paper, to a thickness of about ⅜-inch. Use a heart-shaped cookie cutter to cut shapes. Use a smaller, fluted heart cutter to cut windows in half the cookies.
- Bake for 10-14 minutes, or until the edges are just barely beginning to turn golden. Cool completely. Then spread the jam on the bottom heart, top with a second, open-heart cookie, and dust with powdered sugar.