mocha linzer cookies with wild jumbleberry jam

Prep time: 15min
Total time: 45min
Serves: 24
3/4 cup
Unsalted butter, at room temperature
175 mL
1 cup
Icing sugar
250 mL
1/3 cup
Compliments Cocoa
75 mL
1 tbsp
Milk
15 mL
2 tsp
Instant coffee granules
10 mL
1 tsp
Vanilla extract
10 mL
1
Large egg yolk
1 1/2 cups
Compliments All Purpose Flour
375 mL
1/8 tsp
Baking powder
0.5 mL
1 pinch
Salt
Icing sugar, for dusting
2/3 cup
Compliments Pure Wild Jumbleberry 5 Fruit Jam
150 mL
calories
130
fat
6 g
carbs
18 g
protein
1 g

Directions

  1. Using an electric mixer, beat butter until smooth and fluffy. Sift icing sugar and cocoa over butter and beat in. Combine milk, coffee granules and vanilla and heat in microwave on HIGH for 8 seconds, stirring to dissolve coffee. Add to butter mixture along with egg yolk.

  2. Stir together flour, baking powder and salt; stir into butter mixture, blending well. Shape dough into a disc, wrap and chill 20 min.

  3. Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper. On a surface lightly dusted with icing sugar, roll dough 1/8-inch (3 mm) thick. Cut into 48 11/2-inch (4 cm) shapes (fluted circles are pretty). Cut a 1/2-inch (1 cm) hole in the centre of half the cookies. Transfer carefully to baking sheets and bake 12 to 15 min., or until cookies can be lifted easily away from the parchment. Let cookies cool on baking sheets.

  4. To assemble, dust the cookies with holes with icing sugar (top cookies). Spoon a teaspoonful of jam onto bottom cookie and place a dusted cookie on top, pressing gently to secure.