Chocolate Peppermint Linzer Cookies

Chocolate Peppermint Linzer Cookies

Granted, these cookies have nothing to do with Linzer tarts, but a few days ago I made Linzer cookies and thought they were so good I'd like to make a variation and this is what I came up with.  The Linzer cookie recipe follows.


8 oz. butter at room temperature
½ cup granulated sugar
2 ½ cups flour
½ cup cocoa
8 oz. white chocolate
2 small candy canes, finely crushed

Preheat oven to 325°
  1. Sift together flour and cocoa.
  2. Combine butter and sugar in mixer and beat until well blended.
  3. Gradually add flour mixture and beat until combined.
  4. Turn mixture out onto counter and knead lightly.
  5. Divide mixture in half.  
  6. Place on a sheet of waxed paper, pat out slightly, cover with a second sheet of waxed paper and roll out until about ¼" thick.
  7. Cut out into 1½" circles and place on parchment lined cookie sheet.
  8. Repeat with second half of dough, cutting out a circle or star in center of circles.
  9. Gather scraps together and reroll.
  10. Bake for about 12 minutes or until just set.
  11. Remove to cooling racks and cool completely.
  12. Melt chocolate, add crushed candy canes and mix well.
  13. Spread a small teaspoon of chocolate mixture on bottom cookie, top with cutout cookie and allow to set.
These will keep for a few days or may be frozen.

To make Linzer cookies

Follow the same recipe, substituting ½ cup of ground hazelnuts in place of the cocoa powder and spread the cookies with seedless raspberry jam.
Watch the video demonstration: