Wednesday, October 25, 2017

Black Cherry & Chocolate Linzer Cookies

I love my grandma's Linzer Cookie recipe (or, as she called them, Ischl Tartlets). I've been making grandma's ischl tartlets since I was 13 or 14 years old. SP & I usually we make them every Halloween and Christmas. But this year for Halloween, we tried a new linzer recipe from The Perfect CookieBlack Cherry & Chocolate Linzer Cookies.
These are a little more work since you put chocolate and preserves between the cookies. SP was in charge of rolling and cutting out the cookies. I baked, cooled, and then assembled them.
Lightly browned solid bottoms, lined up and ready for step one:
Melt chocolate and spread on the bottom cookies. Let the chocolate set before proceeding. It seemed to be taking a while for the chocolate to set. I didn't want chocolate oozing off the cookies or a chocolate-preserves mess, so I put the chocolate topped cookies in the refrigerator for about 15 minutes to set the chocolate.
The recipe doesn't say to heat the cherry preserves like my grandma's recipe says to heat the raspberry preserves. We did anyway. I find it makes it easier to spread the preserves if they're warmed a bit.
After spreading on the preserves, top with cookies with cutout middle. I sprinkled the finished cookies with powdered sugar before layering them between sheets of parchment paper in a cookie container. We kept the container in the refrigerator since it was a pretty warm week and would get out the cookies we wanted for dessert when we sat down for dinner. That way they had a good 1-2 hours to warm up.
These are really good. The cookies have a hint of cinnamon which goes nicely with the chocolate & cherry flavors. They kept for 6 days in our refrigerator.
These cookies are totally worth the effort. They are a definite make again.

Recipe here.

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