Gingerbread Linzer

Gingerbread Linzer

Gingerbread Linzer



There’s definitely nothing more festive on the holiday table than a tray of these, buttery, sugar-dusted, Lekkco-packed cookies, created by Chef Corina.

Yield: 15-18 cookies

Time: 1 hour 30 minutes

  • 00 ¾ c. Butter, room temperature
  • 00 ½ c. Brown Sugar
  • 00 1 Egg Yolk
  • 00 1 t. Vanilla
  • 00 1 Tb. Ground Ginger
  • 00 2 t. Cinnamon
  • 00 ¼ t. Allspice
  • 00 ¼ t. Cloves
  • 00 ½ t. Salt
  • 00 ½ c. Blanched Almond Flour
  • 00 1 c. All Purpose Flour
  • 00 About 6 Tb. Lekkco
  • 00 In a large mixing bowl, beat the butter and sugar together with an electric mixer until just combined. Do not mix until creamed, it should be pasty.
  • 01 Add the egg yolk and vani lla and beat until combined. Sift the spices and salt into the mixture and mix until combined.
  • 02 Sift in the flours and mix until just combined. Do not overmix. Separate the dough evenly, shape into a flat disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • 03 Preheat the oven to 350F and line a baking sheet with parchment and set aside.
  • 04 Dust a clean surface with flour, or place dough between parchment paper, and roll out one disk of dough to ¼” thick and cut out the cookies with a cookie cutter. Leave the other disk of dough in the fridge until ready to roll out.
  • 05 Carefully place the cookies on the baking sheet and bake for 6 - 8 minutes or until golden brown. Set aside to cool. These will be the bottom half of the cookies.
  • 06 Roll out the other disk of dough and cookie cut them with the same cutter, but this time, take a smaller cookie cutter and cut out a window to make the top cookie.
  • 07 Carefully place on the baking sheet and bake for 6 - 8 minutes or until golden brown. Let cool completely then dust with powdered sugar. These will be the top half of the cookies.
  • 08 Spread an even layer of Lekkco onto the bottom half cookie and sandwich with the top half cookies, serve and enjoy!

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