Sourdough Discard Linzers

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Sourdough Discard Linzers
These delightful linzer cookies are crafted from sourdough discard, upgraded with the a soft violet hue and rich flavor of our Purple Barley Flour. Decorate these cookies with a dollop of your favorite berry jam - whether it's blackberry, strawberry, or raspberry.

What You'll Need

1 cup + 2 tablespoons (135g) Purple Barley Flour

1 cup + 2 tablespoons (135g) All Purpose Flour

1 cup (226g) unsalted butter

1/2 teaspoon salt

1/2 cup (65 g) powder sugar

2 tbsp (25 g) light brown sugar

1/4 cup (50 g) sourdough discard, optional

1 egg yolk

1/2 cup dark berry jam like berry jam - like blueberry, strawberry, or raspberry.

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugars until light and fluffy- about 3 minutes.

  2. Add the egg yolk, sourdough discard, and vanilla and continue to mix until well combined.

  3. Add the flours and salt. Mix on low speed, until the dough starts coming together. Be careful not to over mix.

  4. Divide the dough in half and shape into two discs. Place one between two pieces of parchment paper and roll out to 1/4 inch thickness. Repeat. Place the sheets on a cookie sheet and transfer to the fridge for a minimum of 2 hours, or up to 48 hours. Or place in the freezer for at least 30 minutes.

  5. Preheat the oven to 350. Line two baking sheets with parchment paper. Remove dough from the fridge/freezer and peel off the parchment paper. Using a 2-inch cookie or biscuit cutter, cut out desired shapes Using a smaller cookie cutter, cut out the middles of half of the cookies. Re-roll the scraps and place in the freezer to firm up.

  6. Place the cut-outs on your cookie sheets, about 1-2 inches apart. Bake for 8-12 minutes, or until the edges are light golden brown. Let cool on the pan for 5 minutes. Transfer to a wire rack, let cool completely. Repeat with the remaining dough.

  7. Dust the tops of the cookies with powdered sugar. Add a spoonful of jam to the bottom halves. Place the sugared cookies on top pressing gently to create a cookie sandwich.

NOTE: If you choose omit the sourdough discard from the recipe, no recipe adjustments are needed, since the quantity is minimal.

Makes about 16 2-inch cookies.

Recipe contributed by Coco et Sel.

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