{"id":4800,"date":"2019-12-24T08:42:00","date_gmt":"2019-12-24T08:42:00","guid":{"rendered":"https:\/\/sinolin.co\/?p=4800"},"modified":"2019-12-24T08:42:08","modified_gmt":"2019-12-24T08:42:08","slug":"strawberry-cardamom-linzer-cookies-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/12\/24\/strawberry-cardamom-linzer-cookies-by-dapur-sinolin\/","title":{"rendered":"Strawberry Cardamom Linzer Cookies by Dapur Sinolin"},"content":{"rendered":"\n<ul><li>1 cup&nbsp;(226 g) unsalted butter<\/li><li>2\/3 cup&nbsp;(135g) sugar<\/li><li>2&nbsp;eggs<\/li><li>1 tsp&nbsp;(5g) vanilla extract<\/li><li>1 cup&nbsp;(100g) ground almonds, toasted or plain<\/li><li>3 cups&nbsp;(380 g) flour<\/li><li>1 tsp&nbsp;(4g) baking powder<\/li><li>1\/2 tsp&nbsp;(3g) salt<\/li><li>1\/2 tsp&nbsp;(1g) ground cardamom<\/li><li><strong>Strawberry Cardamom Jam<\/strong><\/li><li>14 oz&nbsp;(400g) fresh or frozen strawberries<\/li><li>1\/2 cup&nbsp;(100g) sugar<\/li><li>1 tbsp&nbsp;(15ml) water<\/li><li>1 tbsp&nbsp;(15ml) lemon juice<\/li><li>1\/2 tsp&nbsp;(1g) ground cardamom<\/li><li><strong>For Dusting<\/strong><\/li><li>powdered sugar<\/li><\/ul>\n\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n\n<ol><li>In a medium bowl combine flour with baking powder salt and cardamom.<\/li><li>In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add the almonds and flour mixture and stir to incorporate.<\/li><li>Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this helps the cookies keep their shape.<\/li><li>Meanwhile, you can\u00a0<strong>prepare the strawberry jam<\/strong>. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes.\u00a0 Remove from heat and let cool completely before using.<\/li><li>Preheat oven to 350F (180C) and line two baking sheets with parchment paper.<\/li><li>On a well-floured surface roll the first disk 1\/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) Linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.<\/li><li>Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on the baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.<\/li><li> Work the other dough and roll 1\/8 inch (3 mm) thick. Assemble the small cutter into the Linzer cutter and cut the tops of the Linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.<\/li><li>Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.<\/li><li>Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.<\/li><li>Gently sandwich cookies together and let stand for several hours before serving.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>1 cup&nbsp;(226 g) unsalted butter 2\/3 cup&nbsp;(135g) sugar 2&nbsp;eggs 1 tsp&nbsp;(5g) vanilla extract 1 cup&nbsp;(100g) ground almonds, toasted or plain 3 cups&nbsp;(380 g) flour 1 tsp&nbsp;(4g) baking powder 1\/2 tsp&nbsp;(3g) salt 1\/2 tsp&nbsp;(1g) ground cardamom Strawberry Cardamom Jam 14 oz&nbsp;(400g) fresh or frozen strawberries 1\/2 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[74,23],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4800"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4800"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4800\/revisions"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}