Pumpkin Linzer Cookies
Pumpkin Linzer Cookies are a fall treat that combines the warmth of spices with the richness of pumpkin butter. Perfect for sharing during the holidays or enjoying with a cup of tea.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Parchment Paper
- Cooling Rack
Ingredients
- ½ cup unsalted butter softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup almond flour
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
- ⅓ cup pumpkin butter
- Powdered sugar for dusting
Instructions
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the dry ingredients and gradually add them to the wet ingredients.
- Shape the dough into a disk, wrap in plastic wrap, and chill for 1 hour.
- Roll out the dough to 1/8-inch thickness and cut out shapes.
- Bake at 350°F for 8-10 minutes until edges are golden. Cool on a wire rack.
- Spread pumpkin butter on solid cookies and sandwich with cut-out cookies. Dust with powdered sugar.
Notes
You can substitute the pumpkin butter with apple butter or any other fruit preserve of your choice for a twist.
Nutrition
Serving: 1cookieCalories: 91kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 28mgPotassium: 13mgFiber: 1gSugar: 5gVitamin A: 335IUVitamin C: 0.5mgCalcium: 16mgIron: 0.4mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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