UPLOADED/REDIRECTED Pumpkin Pie Spice Linzer Cookies
Filled with cranberry compote, and just right for the winter holidays, these treats were dreamed by by Chef Selina Progar just for TABLE Magazine. Photography by Dave Bryce.
Pumpkin Pie Spice Linzer Cookies
Equipment
Rolling pin, parchment paper, cookie cutters (1 large, 1 small), small sifter, hand immersion blender
Ingredients
170 grams butter
127 grams sugar
10 grams molasses
32 grams eggs (whisked)
213 grams pastry flour
7 grams pumpkin spice
30 grams graham crackers, finely ground
85 grams almond flour
1 cup powdered sugar, for dusting
Cranberry compote (see below)
Instructions
1. Cream butter and sugar until smooth and light.
2. Add molasses and eggs and mix until incorporated.
3. Add flour, pumpkin spice, graham crackers, baking powder, and almond flour. Mix until combined.
4. Wrap dough and place in fridge overnight.
5. Roll out dough to thickness of about 2 stacked quarters.
6. Using large cookie cutter cut out 2 cookies. With half the cookies, cut a small circle out of the middle to use as the “top” cookie.
7. Collect the cutout dough centers and scrap dough and use the above process until the dough is gone.
8. Bake at 325 degrees for 20 minutes. Halfway through baking rotate the trays. Cool on the counter.
9. Set aside the cookies with holes in the centers and sift with powdered sugar.
10. Spread cranberry compote on the bottom of the whole cookie. Place the dusted pow-dered sugar cookie on top. Store at room temperature.
Cranberry Compote
Ingredients
Zest from 2 oranges
12 oz orange juice
6 oz honey
2 12-oz bags cranberries
2 sweet apples, such as Fuji, Honeycrisp or Red Delicious
12 oz brown sugar
Instructions
1. Peel oranges and finely slice.
2. Bring juice, honey, brown sugar and orange zest to a
boil. Then boil for 5 minutes to thicken.
3. Petit-dice apples, leaving the skin on if preferred.
4. Add cranberries, apples, and brown sugar to the juice, cooking until mixture thickens and the cranberries and apples soften, about 15-20 minutes. Be sure to stir the mixture occasionally.
5. Carefully immersion-blend
to a sauce to your preferred consistency.
6. Cool over ice bath until com-pletely cool. Store in fridge in an airtight container.
Story and recipe by Selina Progar / Styling by Anna Calabrese / Photography by Dave Bryce
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