Blood Orange & Honey Ginger Olive Oil Linzer Cookies

Absolutely! You can create incredibly delicious holiday cookies using olive oil and white balsamic vinegar. These classic-inspired linzer cookies are made with our Blood Orange Infused Olive Oil and Honey Ginger White Balsamic, adding a sweet, citrusy twist to the dough that perfectly complements a variety of fruit jams.

Makes two dozen cookies 

Ingredients: 

2 ½ cups all-purpose flour, plus extra for rolling the cookies  

1 cup almond flour 

¾ teaspoon Fleur de Sel 

¾ cup Blood Orange Infused Olive Oil 

2 eggs 

⅔ cup granulated sugar 

3 teaspoons Honey Ginger White Balsamic 

½ teaspoon almond extract

Assortment of fruit jams and powdered sugar (for sprinkling) 

Instructions 

Line two large baking sheets with parchment paper. 

Place the flour, almond flour, and salt in a large bowl and whisk to combine. 

Place olive oil, eggs, granulated sugar, balsamic vinegar, and almond extract in the bowl of an electric mixer fitted with the whisk attachment and whisk until combined. 

Swap out the whisk attachment for the paddle attachment and add the dry ingredients to the mixing bowl. Stir to combine the cookie dough and divide into four even portions. 

Sprinkle a clean work surface with flour and, working with one cookie dough portion at a time, roll out into a thin circle. Cut out 12 cookies and place them on a prepared baking sheet. Repeat with another cookie dough portion, cutting 12 cookies and putting them on the baking sheet. Place that baking sheet in the refrigerator to chill for 15 minutes while you preheat the oven to 350°F. 

Roll out the remaining two cookie dough portions, cut into 24 cookies, and use a smaller cookie cutter to cut a ‘window’ into the center of each. Place these cookies on the other baking sheet. 

Once the first batch of cookies has chilled, place them in the oven and bake for 12 to 15 minutes or until lightly golden. Remove them from the oven and set them aside to cool on a wire rack. 

While the first batch is baking, place the second baking sheet in the refrigerator to chill. Once chilled, place in the oven and bake for 12 to 15 minutes. Remove and cool on a wire rack. 

Once all the cookies have cooled, spoon a small dollop of jam into the center of each solid cookie. 

Generously sprinkle the window cookies with powdered sugar. Carefully place the window cookies over the jam-dollop cookies, creating cookie sandwiches. Serve immediately or store at room temperature, loosely covered with plastic wrap, until ready to serve.