Stumped for an idea of what to make for the annual Christmas cookie
exchange? Anna Olson, host of Food Network Canada's Sugar, suggests this
savoury and sweet treat.
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Cheddar-raspberry linzer cookies
1 cup plus 2 T. all purpose flour
2 T sugar
dash baking powder
dash nutmeg
dash ground coriander
Combine 1 cup plus 2 tbsp all purpose flour, 2 tbsp sugar, dash baking
powder, dash nutmeg and dash of ground coriander in a bowl or in a mixer
fitted with the paddle attachment.
Cut in 1/2 cup unsalted butter until it takes on an even crumbly texture.
Stir in 1 cup finely grated white cheddar and 1 tbsp lemon juice and mix
just until dough comes together (turn dough out on a lightly floured surface
and knead gently to bring together). Wrap and chill for 20 minutes.
Preheat oven to 350F. Roll dough on a lightly floured surface (1/8 inch
thick).
Cut 18, 1 1/2 inch rounds and place on a parchment-lined baking sheet. Cut
another 18 rounds of the same size, and cut a 3/4 inch hole in the centre
with a smaller cutter and place gently on a separate baking sheet.
Bake the full cookies for 10 to 12 minutes, until lightly browned, and the
cookies with holes for 8 to 10 minutes for the same colour. Allow to cool.
Dust the tops of the holed cookies generously with icing sugar. Stir 6 tbsp.
raspberry jam to soften. Spread jam in the centre of round cookies and top
with dusted cookie. Press gently to seal. (Cookies keep for a week in an
airtight container. Makes 18.)
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