A bouquet of buttery almond flowers sandwiched with cherry jam. # 348: Cherry Bakewell Linzer Cookies

There’s nothing quite like the sense of triumph when you find that you already have the exact cookie cutter you want! I was convinced I didn’t have a flower-shaped one in the depths of my chaotic cookie cutter basket. Why is it that even the most organized of bakers I’ve known still rely on the junk drawer method of storage for cookie cutters? If you know a better organizing system for a pile of different shaped metal objects that get tangled by just looking at them, save us from ourselves.

I almost went with an apricot jam filling for more of a classic daisy look, but the pile of cherries in the fridge was too mesmerizing to turn away from. One thing led to another and I ended up with a mash-up of a classic bakewell tart and a linzer cookie.

My nails are giving Cookie Monster, and I’m ok with it. Side note: did you know a full bio pops up for Cookie Monster when you google him? Apparently his species is “Monster” and he’s 47 years old. The more you know.

Second week in a row that I’ve used a paint brush. We’re getting artsy over here, watch out.

This is one of those recipes that calls for just the egg yolk, leaving you with a lonely egg white. Time to go make a tiny batch of financiers, or you could egg wash a half batch of brioche buns! The other half won’t be shiny and they’ll be jealous so you’ll crack open another egg but then have some leftover. The cycle never ends! Best go with the financiers.

Why sift when you can whisk. Profound baking thoughts over here.

This is definitely what the sand would have been if Willy Wonka made a beach resort.

Ready to roll.

I’m obsessed with the first cookie cut out of freshly rolled out dough. Especially when it’s the Goldilocks’ ideal of dough: not too crumbly and not too sticky.

Felt cute, might bake later.

Remember those cannoli forms? They have a side hustle as mini round cookie cutters.

There’s the tiniest bit of almond extract in the dough, but the glaze is where it hits: almond extract, powdered sugar and a splash of milk to get it to a painting consistency.

No mise en place for the jam, oops! A handful of chopped cherries cooked on low heat with a splash of lemon juice, sugar (and a sprinkle of cornstarch to appease my jam viscosity anxiety.)

Jam to the edges or no? The eternal linzer cookie debate. Risk jam oozing or deal with uneven jam distribution? Reminder to self: no one else will notice because it’s a cookie and it’s yummy either way.

Clearly went with the second jam option. No regrets.

Happy munching!

Cookie recipe from: Pastry Academy of Elite’s Instagram, credited to @dinarakasko