Buttery Linzer cookies with strawberry balsamic jam

COOKIE DOUGH (makes 24 sandwich cookies)

400 grams unsalted butter room temp (28 tablespoons)
163 grams granulated sugar
1 egg
3 tsp vanilla extract
593 grams all purpose flour
1 tsp salt

STRAWBERRY BALSAMIC JAM

432 grams strawberries, roughly chopped
191 grams granulated sugar 
35 grams Carandini Balsamic Vinegar of Modena 

COOKIE DOUGH

Whisk together the salt and flour. Using the paddle attachment on a stand mixer cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl with a rubber spatula

Turn the mixer down, add the egg and extracts, mix on medium speed until combined, about 1 minute. Scrape the sides of the bowl again

Turn the mixer on low, add the dry ingredients in 4 separate batches, making sure to scrape the sides and bottom of the bowl, mix until a dough forms. You might need to knead it by hand to make sure its thoroughly combined

Roll the dough out, 1/8th inch thick. Cut the dough into circles using a cookie cutter. Using a small heart cookie cutter, cut out hearts in the middle of half of the circles 

Place on parchment lined cookie sheet, bake at 350F for 11-13 minutes. They will not get golden brown, you don’t want them to get much color. Cool on the cookie sheet

STRAWBERRY BALSAMIC JAM

Place all of the ingredients into a medium saucepan. Bring to a boil, boil for 15 minutes.
Using the back of a fork or a masher, break down the berries.
Cool and refrigerate before filling the cookies. Fill the cookies with 2 tsp of jam.

Store in an airtight container for up to 2 days. Freeze for up to 2 months

Recipe created for Carandini by @stir.taste.smile