Spiced Mulled Wine Linzer Cookies
Cozy up this Christmas with these Spiced Mulled Wine Linzer Cookies! Every bite is soft, perfectly sweet, full of wonderful spiced wine flavor, and just melt-in-your-mouth delicious.
Ingredients
Jelly
- 1½ cups cabernet sauvignon
- 2¼ teaspoons molasses
- ¼ cup fresh orange juice
- 2¼ teaspoons fresh lemon juice
- 2 cups granulated sugar
- 1½ Tablespoons gingerbread spice
- 5 Tablespoons pectin
Cookies
- 2½ cups all purpose flour*
- 1½ cups almond flour
- 1½ teaspoons baking powder
- 1 teaspoon gingerbread spice
- 1¼ cups salted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- ¼ teaspoon vanilla extract
Instructions
Jelly
- Combine all ingredients in a medium saucepan.
- Bring to a rolling boil over medium heat.
- Boil for 1 minute.
- Remove from heat.
- Pour into a clean bowl or glass casserole and allow to set.
Cookies
- Heat oven to 350℉.
- Line sheet pans with parchment paper. Set aside.
- Whisk together flour, almond flour, baking powder, and spice. Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy, 2-3 minutes.
- Beat in egg and vanilla.
- Stir in flour mixture.
- Divide dough in half.
- Wrap one half in plastic wrap. Set aside.
- Roll the other half on a non-stick surface (marble, parchment, silicone) to 3/16" thick.
- Cut into desired shapes.
- Cut centers out of half the cookies.
- Remove excess dough.
- Place in freezer for 5 minutes, or refrigerator for 15 minutes.
- Transfer to prepared pan.
- Bake for 12-14 minutes, or until lightly browned around the edges.
- Repeat with other half of dough, re-rolling scraps as necessary.
Assembly
- Place one half of cookies flat side up.
- Transfer jelly to piping bag.
- Snip tip for ¼" opening.
- Pipe desired amount of jelly on each cookie.
- Dust tops of remaining cookies with powdered sugar.
- Place on top of jam.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
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- Don’t have almond flour? No worries! Using a food processor, you can grind some almonds and have the same thing! Just remember it needs to be a very fine grind. No chunks!
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- If you cannot find a cheap Cabernet Sauvignon, you can use a Merlot or Zinfandel. Just make sure they're described as “jammy”, “bold”, or, if possible, with vanilla or spice notes!
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- This recipe doesn't use a whole bottle of wine because it would make too much jam.
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- If jelly doesn't set thick enough, put it back on the stove and boil it again for another minute. You can test the jelly by placing a small amount on a plate and letting it set. If it's still runny, you can boil it again. If it's set, continue with the directions!
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- Be careful to not over-mix the cookie dough!
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- Depending on the size cookie cutter(s) you use, it will vary the amount of cookies this recipe makes.
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- Don’t press too hard when assembling the cookies! You don’t want the jelly to smush out.
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- These cookies are really meant to be made and eaten within 24 hours of assembly.
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- Feel free to bake the small cut outs from the top cookies!
Nutrition
Serving: 1cookieCalories: 301kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 33mgSodium: 113mgPotassium: 43mgFiber: 2gSugar: 26gVitamin A: 315IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.