So as I promised yesterday, here is the recipe of another Christmas cookies – cookies with jam. They are definitely one of my all time favorite cookies. Fist of all, they are super delicious! Second, they are so so pretty and just perfect for Christmas gifts to friends, colleagues, and relatives. And finally, though they look as classic linzer cookies, they have a secret ingredient, that makes them to taste super creamy and buttery. And this secret ingredient is … TA-DA… coconut! Lol… Probably it was already obvious from the post name. Anyways, I highly recommend to bake these cookies, you will not be disappointed!
Coconut cookies with jam
*You can make coconut flour by using a coffee or a spice grinder
*I really recommend using homemade cranberry jam, because cranberry & coconut make a perfect combination!
For cranberry jam*:
* You will get more jam as you need for cookies, but I hope it’s not a problem. You can enjoy the rest on your morning toasts or scones, or make more cookies!
1. Place all purpose flour, desiccated coconut (or coconut flour), baking powder, and salt into a bowl. Set aside.
2. In a mixer bowl combine butter & sugar together and beat until light and fluffy. Add the eggs & vanilla and beat until well combined.
3. Gradually add the flour mixture, mixing the dough on low speed for 2-3 minutes or until will combined. Remove the dough from the mixer, divide into two equal portions & shape them into two disks. Wrap the disks in plastic wrap. Refrigerate at least 1 hour or until firm (you can make it a day ahead and keep in the refrigerate overnight).
4. Preheat the oven to 160 C (320 F).
5. Line baking sheets with baking parchment. Roll out the dough on a lightly floured surface to a thickness of 3 mm (1/2 inch). Using a larger round cutter cut out as many cookies as possible and place them on the prepared baking sheets. Refrigerate the cookies for 20 minutes (it will help to remove the center and keep the cookies’ shape). Using a smaller cutter, cut hearts/ snowflakes/ stars from the center of half the rounds.
6. Gather the scraps together, re-roll out the leftover dough, and repeat step 5 (if the dough gets warm, refrigerate it for 30 minutes before re-rolling).
7. Bake the cookies for 8 to 10 minutes until the edges of the cookies turn slightly golden. The time will depend on the size of your cookies. Check the cookies every other minute as they can be overbaked easily.
8. Leave the cookies to cool on the baking sheet for about 10 minutes. Then transfer to a wire rack and let them cool completely.
9. For cranberry jam: Bring all ingredients to a boil in a middle size saucepan over medium heat, stirring occasionally. Reduce heat and simmer uncovered, for 30-40 minutes, stirring occasionally. While it’s still hot, force jam through a medium-mesh sieve into a bowl, pressing hard on the solids with a spoon or a spatula. Discard skins and seeds. Whisk well and cool completely. Refrigerate until firm for about 1 hour. The jam may be made up to one week ahead (keep it in a sealed jar in a refrigerator).
10. Once the cookies and jam are cooled completely, place about 1-2 tsp jam of your choice in the center of a solid cookie and sandwich it with one of the cutout cookie. Repeat with the remaining cookies.
11. Dust with icing sugar. Cookies will keep, layered between sheets of baking parchment, in an airtight container up to 2 weeks. They even get better after a few days!
P.S. If you will bake these cookies, please tag @bakingwithanastasia and @toetjeaddicted on Instagram and use the hashtag #bakingwithanastasia! I would love to see your creations!