When I moved to North Dakota, I learned that the dala horse is a traditional symbol in Scandinavian culture. I also learned that you’re an extra good Upper-Midwesterner if you have a freezer full of rhubarb at all times of the year. When rhubarb is plentiful, its tartness is beautiful when smooshed between two sugary cookies. And when paired with a dala horsey, you’ve got a good Grand Forks cookie! Hence, rhubarb linzer cookies.
Check out all our United States of Cookies recipes here. Recipe courtesy of Molly from My Name Is Yeh.
about 10 Tbsp
Rhubarb Jam
homemade or store bought
Powdered Sugar
for dusting
Instructions
Preheat the oven to 350ºF and line two cookie sheets with parchment.
In the bowl of a stand mixer, cream together the butter, sugar and salt until pale and fluffy, about 3 minutes. Beat in the egg and extracts. Gradually mix in the flour until combined.
Turn the dough out onto a lightly floured surface (alternatively you can wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step). Roll out the dough until it's 1/4-inch thick.
Cut out 3-inch circles using a cookie or biscuit cutter. Place half of the cookies on the baking sheet 1 inch apart. Use a smaller cookie cutter to cut out a shape from the center of the remaining cookies. Place those on the cookie sheet 1 inch apart (you may have to bake in batches).
Bake the cookies for 10-12 minutes, until the edges of the cookies turn slightly golden. Remove the cookies from the oven and cool on a wire rack.
Once cooled, place about 2 teaspoons of jam in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Repeat with remaining cookies and then let set overnight.
Dust with powdered sugar before serving and enjoy!
