Strawberry Lemongrass Linzer Cookies

This blog post is dedicated to fiercely protecting the things in life that make you feel fulfilled and light.  Like these Strawberry Lemongrass Linzer Cookies!

Do what you love.

I think this is a statement that both motivates and plagues millennials.  We’re prompted to find a job we’re passionate about, because we’ll be plugging every waking hour into it. There is little to no “clocking off.” Nothing is ever as finished or as polished as it could be if you just spent more time with it.  Working in digital media, work duties extend to the weekend and after-hours at home. 

I had this on my mind recently, as I was tasked with putting together a staff bio for myself at the agency where I work.  Before even beginning the process, I had the sinking feeling that everything that makes me “me” has been fading away. 

It’s difficult to balance a relationship and friendships on my current schedule, let alone pursue the silly and fun extra things that have contributed to forming the unique individual who was drawn to the energy of New York almost three years ago.  

I’ve found that it’s important to understand the distinction that doing what I love as a career won’t necessarily make me feel fulfilled, even if it is a key part of the equation.  The fun side projects and shenanigans are just as important for well-rounded contentment.  

My big New Year gift to myself will be truly carving out time for one or two things that are just for me… like updating this blog, which I haven’t done since October! 

These Linzer Cookies are laden with sweet Brins Strawberry Lemongrass Jam and have a crumbly-yet-chewy consistency that only gets better as the cookies age. I adapted this recipe from a King Arthur Flour recipe that includes both AP flour and almond flour. 

These little cookies pack a fruity punch. I suggest adding orange zest to the dough for an even more flavorful cookie. 

Scroll down for the recipe! 

Strawberry Lemongrass Linzer Cookies

Ingredients:

  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 cup AP flour
  • 3/4 cup almond flour
  • 1/4 tsp sea salt
  • 1/2 cup Brins Strawberry Lemongrass jam

Instructions:

  1. In a stand mixer, beat the butter, sugar, and cinnamon until light and fluffy.
  2. Incorporate egg yolk and vanilla, and beat until combined
  3. Whisk together flour, almond flour, and salt.  Slowly incorporate the flour mixture into the whipped butter mixture.
  4. Form dough into a disk and wrap tightly with plastic wrap. Chill for 1 hour.
  5. Preheat the oven to 350 degrees.
  6. Roll out dough until about 1/4″ thick. Cut into circle shapes. Using a smaller flower-shaped cookie cutter, cut flower windows in half of the circles. 
  7.  Bake for 10 minutes, or until the edges are slightly brown. 
  8. Let cool.  Once cool, dollop some jam onto the cookies and sandwich with the flower halves.  They taste great immediately, but taste even better if you let them sit for a few hours.  Give the jam some time to soak into the cookie!

 

 

Caramel Cream Cookies

Hit the mark with these Goetze Caramel Cream cookies!  These bullseye-shaped caramels were my candy of choice as a kid.  Whenever we were on the road stopping to fill the car with gas, I’d pick out a package of these…  Back then, I would always poke the cream center out and give the “inferior” caramel ring to my dad to eat.  Now, I have a better appreciation for the entire caramel treat.  I’m growing up, guys!

What better way to pay homage to a childhood memory than with a cookie recipe in its honor?  This recipe concept came to me late on a Sunday night, when I knew that something was missing from my life… something chewy and salty-sweet.  The obvious next step was to dabble in the kitchen with what I had on hand.  Sometimes the best inspiration comes when you’re rummaging through the cupboard.

This cookie dough is full of brown sugar, which makes the cookies softer and chewier than a recipe that calls for white granulated sugar.  I also used brown butter instead of fresh butter so that the cookies would have a slightly nutty flavor.  The recipe calls for one egg and one egg yolk; by adding an extra egg yolk instead of an entire egg, you can create a cookie that’s more dense with a fudge-y consistency.

What do you think?  Are you a chewy cookie or crunchy cookie person?  Be sure to tag your caramel creations at @hadleygolucky on Instagram, I’d love to see what you create!

Scroll down for the recipe.

Caramel Cream Cookies

Makes about 1 dozen cookies

Ingredients:

  • 14 tablespoons unsalted butter
  • 2 cups plus 2 tablespoons AP flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 3/4 cups packed brown sugar, medium or dark
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • sea salt for topping
  • 1 package Goetze Caramel Creams

Instructions:

  1. Melt butter in a skillet over medium heat. Continue to cook and stir constantly until butter is a dark golden brown. Take the butter off the heat and let cool.  
  2. Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper or non-stick mats. Set aside.
  3. Whisk flour, baking soda, and baking powder together in medium bowl, and set aside.
  4. Add brown sugar and salt to bowl with cooled butter and mix until combined. Add egg and yolk and vanilla and mix until combined. Add flour mixture and mix just until completely combined.
  5. Form dough into balls, about 1 to 2 tablespoons each.  Press down a cream caramel into the center of each dough ball.  Sprinkle a pinch of sea salt on top of each cookie.
  6. Place cookies on prepared baking sheets 3 inches apart and sprinkle with sea salt. Bake at 350 degrees F 10-12 minutes until barely golden.  If they seem under-baked, that’s okay!  You want a soft cookie.  If the cream caramels aren’t melting enough, feel free to press them down into the cookie with a heatproof spatula halfway through the baking process.
  7. Let cool and enjoy!