matcha dark chocolate linzers

seriously CANNOT believe we have only ten days until christmas! and because of this, i’m not going to bore you with any unnecessary details in this post. just a quick and amazing recipe for the best linzers ever! (especially if you’re not a jam + cookies kinda person!)

i made these for Cosette’s #virtualcookieparty2019 over on instagram and i think it was the perfect way to get myself really into the cookie season and festive spirit!

Processed with VSCO with a6 presetProcessed with VSCO with a6 preset


INGREDIENTS: 

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups unbleached all purpose flour
3 teaspoons matcha powder
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

4 oz dark chocolate (bar or chips)

more powdered sugar for dusting

INSTRUCTIONS: 

in the bowl of a stand mixer, beat the butter until creamy. add powdered sugar and beat until incorporated and creamy. beat in vanilla.

in a separate bowl, combine flour, matcha powder,  salt, and baking powder. whisk together well. add to the butter mixture. mix on low until fully combined.

divide into two portions, tightly wrapping each portion of the dough in plastic wrap. refrigerate for about 30 minutes. (this can be made and refrigerated for up to 3 days, but before rolling out dough, let dough soften at room temperature).

gently roll out dough on a lightly floured surface to 1/4 inch thick. with a 3 inch cookie cutter, carefully cut out circles and place an inch apart from each other on a parchment lined baking sheet. re-roll the scraps gently and repeat. place baking sheet of cut outs into fridge for 15 minutes.

PREHEAT OVEN TO 350 degrees F.

repeat with second disc of chilled dough. you should end up with about 24-28 rounds total.

with a smaller cookie cutter, of shape of your choice, cut out the centers for half of the rounds, to make a little window.

bake first tray of cookies that have been chilled. bake for 10-13 minutes, until edges are slightly starting to brown. repeat with second tray and let completely cool.

melt chocolate carefully in microwave with 15-20 second bursts or over a double boiler on the stovetop. let cool slightly.

sift powdered sugar over the cooled window cookies.

spread about 2 teaspoons of melted chocolate on the underside of the bottom cookies. don’t spread all the way to the edge. place a window cookie on top, press down slightly to secure and set aside for chocolate to set.

ENJOY! these are so perfect with your favorite cuppa tea! xx

 

 

 

 

 

 

 

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