Citrus Poppyseed Linzer Cookies

2 dozen double cookies

 

1/4 cup lemon juice—reduced to 1/8 cup

2 tsp. lemon zest

1 cup butter, unsalted at room temperature

1 cup sugar

1 large egg

2 1/2 cups flour, plus more for rolling-out

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. poppyseed

2 cookie cutters—on regular and one tiny (for the center hole)

1/4 cup powdered sugar

 

Filling: I used Kumquat marmalade, but you could also use orange marmalade or lemon curd.

 

Cream butter, sugar and egg until light and fluffy. Add in the reduced lemon juice and zest. In a medium bowl, combine the flour, baking powder, baking soda, salt and poppyseed. Add the flour mixture to the butter-sugar and combine until you have a smooth dough. Cover and refrigerate for at least one hour.

 

Preheat oven to 375 degrees. Roll the dough out to 1/8” thick, a third at a time. on a lightly floured surface and cut with your regular cookie cutter. Bake on prepared cookie sheets for 10-11 minutes until lightly browned. Punch-out the center of half of the cookies with the tiny cookie cutter as soon as you remove the cookies from the oven.

Then place them on your cooling rack.  

 

When cool, match your cookies into pairs. Spread with filling and top with the other cookie. Dust with powdered sugar. 

 

Hint: It’s easiest to lay them back on your rack for dusting with the powdered sugar.