Have you made Halloween Linzer Cookies?
Halloween is right around the corner. And we all love to make amazing tasty treats for Halloween gatherings, or just for ourselves at home. And these cookies are great treats to make with the whole family!
Linzer cookies are not just for Christmas. Halloween Ghost Chocolate Ganache Filled Linzer Cookies will get anyone in a spooky mood!
These buttery cookies are made with Bob’s Red Mill All Purpose Flour and Almond Flour. Use a round Fluted cookie cutter to cut the cookies out. And a ghost shaped cutter to cut the center out of half of them. After baking sprinkle the ghost cookies with powdered sugar and sandwich them with the whole round cookies with thick, rich chocolate ganache. I used ganache, but you can use any filling including jelly, jam, curds, but butter, whatever you like.
Recipe:
1 cup butter
1 egg
2/3 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
2/3 cup almond flour
1/4 tsp salt
Powdered Sugar for sprinkling
Chocolate Ganache:
1 cup chocolate chips
1/2 cup heavy cream
INSTRUCTIONS
Cream together butter and sugar in the bowl of a stand mixer. Add egg, and vanilla and beat.
Add flour, almond flour, and salt. Mix to incorporate. Divide into two equal parts. Shape into disks and flatten. Wrap in plastic wrap. Refrigerate for 2 hours. Roll the first dough into 1/8-inch thickness. Cut dough into rounds using a fluted round cookie cutter. Transfer to a parchment paper lined baking sheet. Gather and Re-roll dough until no more remains. Do the same to the second half of the dough. Use a ghost shaped cookie cutter smaller than the fluted cutter and cut in the center of the fluted rounds. Place on a second cookie sheet.
Refrigerate for 15 minutes.
Preheat the oven to 350 F. Bake cookies for 10-12 minutes, until the edges are golden. Cool cookies for 2 minutes on the baking sheet, then transfer to a cooling rack.
Dust the cookies with the ghost cut out with powdered sugar. Then add about 1 tsp of chocolate ganache to the bottom of halves and sandwich together with the tops.
Chocolate Ganache:
Add chocolate chips to a bowl. Warm cream until just before boiling. Pour the hot cream over the chocolate. Mix until the chocolate is melted and the ganache is smooth. Cool.
