Theses Creme Brûlée Linzer Cookies will become your absolute cookies ever! These gorgeous and easy cookies are buttery, flaky shortbread filled with thick custard and the torched sugar makes it heavenly. A Class dessert turned into a Christmas Cookie Classic!
“Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.” ~ Norman Vincent Peale
It’s the time to be jolly, the time to shine, to give and to hold.
It’s a choice to be in the moment and to somehow find a balance between happiness and melancholy. Some moments are never planned out, some paths are taken and then we see where it leads us.
This year has taught us to live in the now. To be and to live, simply.
Just like this post as it bridges the gap between my little fella’s two favorites, Creme Brulee and Cookies. The small things that makes one happy. Basic and not so too, just like the moment we are living in. Let’s be merry in the simplest most basic moments.
Get the perfect Cutout Linzer Cookies
- This is a drier dough, but it shouldn’t crumble apart. Follow the recipe ,works as written, as I have made these cookies many times!
- Roll the dough between 2 plastic wraps and freeze them on baking trays. That way, you just pull them out, cut them, transfer to another tray and bake them. It also doesn’t stick to the cutters. It’s easy and a trick I learnt from a pastry chef. It works. You cut down on the refrigerator time.
- Dust the top of the cookies separately and then sandwich them.
- They stay perfect in tightly bottled jars for about 3-4 days and then they turn too soft. You can bake and store, sandwich them when are you ready to give them out too.
How to Make Crème Brûlée at Home
- Heavy cream, sugar, egg yolks, salt, vanilla. You can add any flavoring. What a difference it makes!
- For this the custard will not be baked and should be cooked for 10 to 15 minutes to thicken it really well. Temper the egg yolk mixture by slowly whisking in some of the warm heavy cream. Let the mixture sit in the refrigerator to thicken and get to a jello consistency overnight.
- sugar, then caramelize it under the broiler or with a kitchen torch.
You are done, ready to wrap up and give or enjoy with family. You will love these Creme Brûlée Linzer Cookies. Yes, it really is this easy!
Creme Brûlée Linzer Cookies
In order to make the creme brûlée linzer cookies, the main thing to keep in mind is to keep the custard thick. In this case you want it like a jello like consistency. Let the cookies cool completely before topping it with a heaping tablespoon of the custard. Add a good amount of granulated sugar and torch it, top it with the cut out cookie. Stuff it when you are ready to serve and want to pack for a gift. After stuffing the cookie stays good in the refrigerator for about 2-3 days.
Looking for sandwich cookies, Here are my favorites.
COFFEE SHORTBREAD SANDWICH COOKIES
If you make these gorgeous Creme Brûlée Linzer Cookies,*Please do tag me on Instagram @foodfashionparty, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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- 1 stick/113 grams unsalted butter softened
- ½ cup white sugar
- 1 egg
- 2 cups All Purpose Flour
- 1 tsp baking powder
- pinch of salt
- 2 egg yolk
- 1 cup whole milk
- ½ cup heavy cream
- 2 tsp cornstarch
- vanilla extract or vanilla bean paste
- pinch salt
- Powdered or confectioners sugar
- Beat softened butter and sugar till soft and fluffy in a stand mixer or hand mixer.
- Add the egg and mix it well.
- In a bowl, add the cashew powder, all purpose flour, baking powder and salt and mix well.
- Add the dry ingredients to the butter mixture and form a dough. Wrap the dough in a plastic with wrap and refrigerate for an hour or even overnight. Alternatively, You could also roll it to a ¼ of an inch in between 2 plastic wraps and lay it on a flat baking tray and freeze for 20 minutes or refrigerate for 30 minutes and cut out and bake.
- Roll the dough to a ½ cm and cut out the desired shapes. For lintzer cookies, use one size of cookie cutter and cut a smaller hole(large hole in this case) in the middle for half the cookies before baking and bake at 350 degrees for 12 minutes or until the edges are lightly browned.
- After the cookies are completely cooled. Take the cookies with a cut center and sprinkle with some powdered sugar before assembling it. Spread with some jam and sandwich it.
- You can sandwich them before serving. The plain cookies will stay good for a week in an airtight container.
- Mix the yolks in some cold milk well. Heat the heavy cream, milk, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Add the yolk mixture to the milk and Keep those egg yolks moving so they don’t scramble. whisk the egg yolk mixture into the warm heavy cream. In some milk add the cornstarch and add it to the milk mixture. In medium heat, cook this until it is very thick. The custard for these cookies should be very thick, almost like a solid so you can stuff it and it stays well in the center. Take it out of the stove when it's really thick. Let it cool and refrigerate it overnight.
- Take one cookies, top it with custard, it will be more like a jelly. Add some sugar, torch it and place the top of the cookie.