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Blueberry Linzer Cookies Like None Others
When I received a big tub of blueberries, I decided that it was my turn to try out some of the recipes from Julia Rutland’s cookbook Blueberries: 50 Tried & True Recipes. And so I set out to make Blueberry Linzer Cookies and Simplest Blueberry Jam.
![Blueberry Linzer cookies](http://s15317.pcdn.co/wp-content/uploads/2019/08/Blueberry-Linzer-cookies-1024x768.jpg)
Blueberry Linzer Cookies (Makes 20)
INGREDIENTS
1 cup butter, at room temperature
3⁄4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
13⁄4 cups all-purpose flour
1 cup hazelnut meal or almond flour
1⁄4 teaspoon salt
1⁄2 teaspoon ground cinnamon
Powdered sugar
1⁄2 cup Simplest Blueberry Jam (see recipe below)
Beat butter and granulated sugar in a large bowl with an electric mixer until creamy. Beat in egg and vanilla. Stir together flour, hazelnut meal, salt, and cinnamon in a separate bowl. Add flour mixture to egg mixture, stirring just until combined.
![Blueberry Linzer Cookies](http://s15317.pcdn.co/wp-content/uploads/2019/08/IMG_9996-1024x768.jpg)
Divide dough in half and press each half into a thin disk. Cover in plastic wrap and chill several hours or until firm. Preheat oven to 350°. Line a baking sheet with parchment paper, nonstick aluminum foil, or a silicone baking mat.
Roll dough 1⁄4-inch thick on a lightly floured surface. Cut into 21⁄2-inch rounds. Cut a circle or other shape out of center of half the cookies. Place the cut-out pieces on empty spaces of baking sheet and bake with regular cookies. (Reroll dough scraps and make more cookies.)
Bake 8 to 10 minutes or until edges just start to brown. Cool on pan 5 minutes; transfer to a wire rack to cool completely.
![Blueberry Linzer Cookies](http://s15317.pcdn.co/wp-content/uploads/2019/08/IMG_9995-1024x768.jpg)
Dust cookies with holes in center with powdered sugar. Spread 1 teaspoon jam on solid cookies. Top with sugar-dusted cookies.
Tip: Personalize these sweet bites by using your favorite shaped cookie cutter and cutting the inside with another smaller shape. Have fun with it (think dinosaur with a tiny heart center!), but remember that larger cookies will take a minute or so longer to bake—and change the yield. I tried a batch of larger cookies and a batch of bite-size ones.
Simplest Blueberry Jam (Makes 11⁄4 cups)
![](http://s15317.pcdn.co/wp-content/uploads/2019/08/Blueberry-Jam-1024x768.jpg)
INGREDIENTS
4 cups fresh or frozen blueberries
1 cup granulated sugar
1 tablespoon fresh lemon juice
1⁄8 teaspoon kosher salt
Combine blueberries, sugar, lemon juice, and salt in a large saucepan. Cook over medium heat for 25 to 30 minutes, crushing berries with back of spoon to release juice. Mixture will be thick and chunky.
![](http://s15317.pcdn.co/wp-content/uploads/2019/08/Blueberry-Jam-on-Toast-1024x768.jpg)
This easy recipe uses time and heat to thicken the berries into a rich jammy texture. The mixture reduces to a small amount that’s not really worth processing in canning jars. Just keep in the fridge and enjoy while it lasts.
![Blueberry Linzer Cookies](http://s15317.pcdn.co/wp-content/uploads/2019/08/Blueberry-Jam-on-Toast-vertical-e1563392184848-768x1024.jpg)
The jam is, of course, amazing on a nice toast for breakfast, and I used part of it to make a Blueberry Dipping Sauce for Chicken Fingers. Be on the lookout for that recipe and a Blended Blueberry Margarita soon. Hooked on blueberries, I am!
You may also want to try these blueberry summer drinks and Julia’s recipe for Blueberry-Orange Bread. For more delicious recipes, consider Blueberries: 50 Tried & True Recipes, a cookbook by Julia Rutland.
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Annie Long
Another good-looking book! The only problem I have is not eating all the blueberries before I get down to making something with them! Their fresh, soft, juicy, sweet delicious-ness is irresistible.
Liliane Opsomer
Thank you for your comment. I suggest buying more blueberries 🙂
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