White Chocolate Linzer Cookies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Be sure to bake the cookies until they are crisp; the chocolate dough makes it harder to tell when they're fully cooked.

Yield: Makes 2 dozen
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 45 Minutes
Total: 1 Hour, 40 Minutes


Ingredients

  • 3 cups all-purpose flour
  • 1 1/3 cups unsweetened cocoa
  • 1/2 teaspoon table salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 large eggs
  • Parchment paper
  • 1 cup crushed hard peppermint candies
  • Vanilla candy coating, melted

Preparation

  1. 1. Stir together flour and next 2 ingredients. Beat butter and next 5 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy. Add eggs, and beat until smooth. Add flour mixture, and beat just until blended.
  2. 2. Divide dough into 2 equal portions. Flatten into disks between parchment paper. Roll each to 1/4-inch thickness; transfer to a baking sheet, and chill 30 minutes.
  3. 3. Preheat oven to 350°. Place 1 dough disk on work surface, and remove top sheet of parchment paper. Cut with a lightly floured 2 1/2-inch round cutter, rerolling scraps once; place 1 inch apart on 2 parchment paper-lined baking sheets.
  4. 4. Cut centers out of half of cookies with a lightly floured 1 1/2-inch round cutter. Sprinkle 1 tsp. crushed peppermint candies over each hollow cookie.
  5. 5. Bake at 350° for 12 minutes or until firm. Transfer cookies to a wire rack, and cool. Spread 1 tsp. melted candy coating onto solid cookies; top with hollow cookies.
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