These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Once assembled, the whoopie pies are rolled in crushed candy canes for a pop of color and minty crunch. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

If you’re looking for something a little unique to serve this holiday season, try these nostalgic chocolate peppermint whoppie pies. They’ll add an extra sentimental feeling and a lot of festive flavor!

If you’re a big peppermint fan, I also have these other peppermint recipes that are perfect for the holidays: Mini White Chocolate Peppermint Cheesecakes, Peppermint White Chocolate Cookies, Peppermint Mocha Cupcakes, Peppermint Mocha Brownies, No Bake Peppermint Mocha Pie, plus two pages of the best peppermint-flavored holiday snacks and desserts.

If you’ve never made homemade whoopie pies, they are extremely easy to make. You start by creating a cakey cookie base and sandwiching it together with a buttercream frosting.

I also have a whoopie pie recipe that is perfect for Fall, so make sure to bookmark these Pumpkin Whoopie Pies.

To turn ordinary whoopie pies into a holiday treat, I added just the right amount of peppermint extract to the buttercream, so it is festive without being overwhelming. I also added some white chocolate to add creaminess and sweetness. Plus, the white chocolate balances the rich chocolate cake pieces. 

Then, to garnish the whoopie pies, they are rolled in crushed candy canes to add a bright red and white Christmas look. Plus, it gives them a bright peppermint pop when you first bite into them.

They’re the kind of treat that disappears quickly from dessert platters and cookie boxes, and they’ve become one of those recipes people ask for again and again.

Since I want you to have success making this recipe, you need to note that this recipe requires using Dutch-process cocoa instead of natural cocoa powder. The leaveners in the recipe are balanced specifically for it. Natural cocoa powder won’t react the same way and can throw off the texture, so Dutch-process is definitely the way to go for the right lift and tenderness.

You can save some time by making the white chocolate peppermint buttercream ahead of time. Just cover it well and chill it in the fridge until you’re ready to assemble. When it comes time to use it, let it sit out until it reaches room temperature again, then give it a quick whip, which takes about one to two minutes.

You can also make the whoopie pies ahead and freeze them. Make sure to wrap each individually in Saran Wrap and then place them in an airtight container. They’ll keep in the freezer for up to two to three months. When you’re ready to serve, just thaw them overnight in the fridge. They taste as fresh and festive as the day you made them.

These whimsical whoopie pies are everything you want in a holiday treat! I hope your family loves them as much as mine did!

Ingredients

• unsalted butter
• light brown sugar
• an egg
• vanilla extract & vanilla bean paste
• all-purpose flour
• Dutch process cocoa
• sea salt
• baking soda & baking powder
• whole milk
• sour cream
• white baking chocolate or white chocolate bar 
• heavy cream
• powdered sugar
• peppermint extract
• crushed peppermint candies or candy canes, optional

How to Make Chocolate Peppermint Whoopie Pies

Preheat the oven and line three large baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually increasing to medium speed, until the mixture is creamy (about 2 minutes). 

Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for one minute.

Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. 

In a separate, smaller bowl, whisk together the milk and sour cream.

With the mixer running on low, add about half of the dry ingredients to the bowl, mixing until just combined. 

Then, add half of the milk and sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. 

Scrape down the bowl one last time, then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  

Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter, then place on the lined baking sheet at least 2 inches apart. 

Bake each sheet separately in the preheated oven until the cookies are just set, which takes about 12-15 minutes.

Allow them to cool on the pans for ten minutes, then use a spatula to move them to a wire rack to cool completely before filling.

When the pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. 

Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm, or it will melt the butter in the buttercream.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about one to two minutes. Scrape the sides of the bowl. 

With the mixer on low, add the salt, then add the powdered sugar slowly, half a cup at a time. 

Once all of the powdered sugar has been added, stir the cooled white chocolate, then add it to the bowl. Beat on low for about 30 seconds, then gradually work up to medium and mix until creamy and fully combined. 

Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for a minute on medium until combined.

Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.

How to Store

Store the leftover whoopies pies in an airtight container in the fridge for 4-5 days. Before eating, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.

You can also freeze the assembled whoopie pies for up to 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

More Fun Holiday Recipes

• Frosted Sugar Cookie Bars
• Gingerbread Thumbprint Cookies
• Frosted Gingerbread Bars
• Gingerbread Truffles
• Gingerbread Latte Cake with Maple Glaze

What do you think of this festive Whoopie pie recipe? What would you serve with these treats? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Peppermint Whoopie Pie Recipe

Print

Yield: 14 whoopie pies

Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the chocolate cookies

Toggle ingredient group

• ½ cup unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ cup Dutch process cocoa, sifted
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup whole milk, at room temperature
• ¼ cup sour cream, at room temperature

For the white chocolate peppermint buttercream filling

Toggle ingredient group

• 6 ounces white baking chocolate or white chocolate bar, roughly chopped
• 3 tablespoons heavy cream
• 1 cup unsalted butter, at room temperature
• ⅛ teaspoon salt
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons vanilla bean paste
• 1/2 teaspoon peppermint extract
• Crushed peppermint candies or candy canes, optional for decorating

Instructions

1. Preheat the oven to 350 degrees and line three large baking sheets with parchment paper.
2. Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until the mixture is creamy (about 2 minutes). Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for 1 minute.
3. Whisk together the flour, cocoa powder salt, baking soda, and baking powder in a medium bowl. In a separate smaller bowl, whisk together the milk and sour cream.
4. With the mixer running on low, add about 1/2 of the dry ingredients to the bowl, mixing until just combined. Then, add half of the milk/sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. Scrape down the bowl one last time then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  
5. Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter then place on the lined baking sheet at least 2 inches apart. Bake each sheet separately in the preheated oven for 12-15 minutes until the cookies are just set. Allow them to cool on the pans for 10 minutes, then use a spatula to move them to a wire rack to cool completely before filling.
6. When pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm or it will melt the butter in the buttercream.
7. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about 1-2 minutes. Scrape the sides of the bowl. With the mixer on low, add the salt then add the powdered sugar slowly ½ cup at a time. Once all of the powdered sugar has been added, stir the cooled white chocolate then add it to the bowl. Beat on low for about 30 seconds then gradually work up to medium and mix until creamy and fully combined. Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for 1 minute on medium until combined.
8. Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.
9. Enjoy immediately or place in the fridge in an airtight until ready to enjoy. Enjoy within 4-5 days.

Notes

• To enjoy leftovers, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.
• With a 1-ounce scoop, the recipe yields exactly 28 cookies, which is 14 assembled pies.
• You can make your own crushed peppermints or candy canes by adding them to a food processor fitted with the S blade, then pulsing several times until broken into small pieces.

FAQs

Can I use natural cocoa powder in the recipe? No, I do not recommend using natural cocoa powder, as the amount of leaveners in the recipe is formulated based on using a Dutch process cocoa powder.

Can I chill the buttercream once it’s made? Yes, you can cover and chill the buttercream once it’s made. When you’re ready to use it, allow it to come to room temperature, then beat it for 1-2 minutes.

Can I freeze assembled whoopie pies? Yes, assembled whoopie pies can be frozen for 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 613Total Fat: 32gSaturated Fat: 19gUnsaturated Fat: 13gCholesterol: 78mgSodium: 222mgCarbohydrates: 76gFiber: 4gSugar: 53gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Peppermint Whoopie Pies appeared first on A Classic Twist.

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. During baking, the cranberries burst and soften, and the crumb topping gets nice and crisp. Each slice of crumb cake is finished with a generous dollop of whipped maple creme fraiche. This cake is a delicious addition to a holiday dessert spread or brunch, pairing perfectly with a cup of coffee or tea. 

If you’re looking for a dessert that feels festive and comforting all at once, this Cranberry Crumb Cake might just become your new favorite dessert this season. It’s the kind of cake that reminds you of the comforting desserts you had growing up, but also feels special enough to serve when guests arrive. 

I’m a huge fan of incorporating cranberries into desserts over the holiday season. Cranberries are such an underrated berry, bringing a balance of tartness and color to sweet treats. I’ve celebrated this humble berry in a few of my holiday desserts, like this Cranberry Pear Crumble, Cranberry Swirl Coffee Cake, Cranberry Eggnog Coffee Cake, and White Chocolate Cranberry Tart.

We must talk about the flavor I packed into this crumb cake. The cranberry layer features classic orange zest. Orange zest brightens the taste of cranberries. Then, the crumb topping has festive, warm spices added, such as ground cinnamon, cloves, and nutmeg. The smell of this cake baking fills your kitchen with the most inviting aroma of the holiday season.

One of the things I love about this recipe is that part of it can be prepared ahead of time, which is always helpful during the busy holiday season. The crumb layer can be prepared up to two days in advance and stored in an airtight container in the refrigerator. 

I prefer to make this recipe using fresh cranberries because frozen cranberries release too much moisture into the cake. If you need to use frozen cranberries, I recommend thawing them first and then draining off any accumulated juices before using them in the recipe. 

I used yogurt in the batter for a nice tart taste. I know most of us have Greek yogurt in our fridges, but I recommend using plain unsweetened yogurt, not Greek yogurt, to make this recipe. Greek yogurt will make the cake batter a bit too thick.

Finally, let’s talk about that heavenly whipped maple crème fraîche that I used to top each slice of this crumb cake. Crème fraîche is both creamy and tangy. It has a higher amount of fat than sour cream and a richer flavor.

Just by adding a little maple syrup to it, it becomes the perfect finishing touch that holds its shape when used as a garnish. 

Ingredients

• all-purpose flour
• granulated sugar
• brown sugar
• sea salt 
• some warm spices like ground cinnamon, cloves, & nutmeg
• unsalted butter
• fresh cranberries
• a medium orange
• 3 large eggs
• vanilla extract
• baking powder
• plain unsweetened yogurt
• some creme fraiche
• maple syrup

How to Make Cranberry Crumb Cake

Preheat the oven and lightly grease a square baking pan with cooking spray, then line it with parchment, leaving an overhang on all sides. 

Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. 

Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps. 

For the cranberry layer, add the cranberries, orange zest, a tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside. 

To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.

Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. 

With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. 

Mix until mostly combined, then scrape down the bowl and add the rest of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick. 

Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. 

Scatter the cranberry mixture evenly over the top of the batter.

Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. 

Bake the cake for about an hour on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.

Place the cake pan on a wire rack and cool for half an hour. After cooling, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving. 

When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. 

Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take a few minutes. 

Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

How to Store

Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

More Holiday Dessert Recipes

• Eggnog Cheesecake with Gingersnap Crust
• Gingerbread Bundt Cake
• Peppermint Mocha Brownies
• Eggnog Coffee Cake
• Cranberry Orange Cheesecake

What do you think of this festive cranberry crumb cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Crumb Cake Recipe

Print

Yield: 9 servings

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. This cake is a delicious addition to a holiday dessert spread or brunch and pairs perfectly with a cup of coffee or tea. 

Prep Time 25 minutes

Cook Time 55 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

For the crumb topping:

Toggle ingredient group

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• ¼ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• 6 tablespoons unsalted butter, melted

For the cranberry layer:

Toggle ingredient group

• 1 ¾ cups fresh cranberries
• 1 medium orange, zested and juiced
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar

For the cake:

Toggle ingredient group

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• ¼ cup plain unsweetened yogurt, at room temperature

For the whipped maple creme fraiche:

Toggle ingredient group

• 8-ounce container creme fraiche, cold
• 2 ½ tablespoons maple syrup
• 1 small pinch sea salt

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan with cooking spray, then line with parchment, leaving an overhang on all sides. 
2. Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps. 
3. For the cranberry layer, add the cranberries, orange zest, 1 tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside. 
4. To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 2-3 minutes.
5. Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.
6. Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick. 
7. Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. Scatter the cranberry mixture evenly over the top of the batter. Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. Bake the cake for 55-65 minutes on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet. 
8. Place the cake pan on a wire rack and cool for 30 minutes. After 30 minutes, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving. 
9. When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take about 2-3 minutes. 
10. Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

Notes

Recipe Tips

• In order to facilitate spreading the cake batter into the lined pan, I recommend using binder clips to keep the parchment paper in place on all sides. Once you’ve added the crumb topping, you can remove the binder clips. 
• Make sure to use plain unsweetened yogurt, not Greek yogurt. Greek yogurt will make the cake batter a bit too thick.
• Keep the creme fraiche in the fridge until right before you’re ready to use it. This will ensure it whips up properly. It will soften as it sits out, so I recommend making it just before you’re ready to serve the cake.
• An 8-inch square baking pan with sides that are at least 2.25 inches high is ideal in order to allow room for the cake to rise. If your pan is more shallow, I recommend using a 9-inch square pan and checking for doneness around 40-45 minutes. 
• If you like a small dollop of cream, go with the whipped maple creme fraiche as written. If you prefer big dollops of cream with your cake, I recommend doubling the whipped maple creme fraiche! 
• Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

FAQs

Can I make any of the components ahead of time? The only component I recommend making ahead of time is the crumb topping. It can be made up to 2 days in advance and kept in an airtight container in the fridge. When you’re ready to make the cake, I recommend allowing the crumb topping to sit out at room temperature for about 20-30 minutes so that it’s easier to break up with your fingers.

Can I use frozen cranberries? Frozen cranberries will release a lot of moisture into the cake if added when frozen. If you need to use frozen cranberries, I recommend thawing them first, then draining off any of the accumulated juices before using them in the recipe. 

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Cranberry Crumb Cake with Whipped Maple Creme Fraiche appeared first on A Classic Twist.

This vibrant blood orange mocktail with rosemary honey syrup is a refreshing blend of sweet, tangy, and herbal flavors. The zesty kick of fresh lime juice perfectly balances the natural sweetness of the blood orange juice. The rosemary honey syrup adds a fragrant sweetness, contrasting the citrus and elevating the entire drink. Topped with sparkling water, it offers a delightful fizz that brings everything together in a crisp, effervescent finish. The mocktail is garnished with a sprig of rosemary and a slice of blood orange for an extra touch of elegance and a hint of herbal aroma, making it the perfect non-alcoholic refreshment for any occasion.

Isn’t the hue of this mocktail showstopping? I can’t get over how vibrant blood orange is. This winter citrus is one of my favorite ingredients to play with throughout the holidays.

I love making drinks with blood orange juice, such as this Blood Orange Cocktail with Mezcal, Blood Orange Vanilla Martini, and Blood Orange Moscow Mule. This is my first mocktail recipe using blood oranges.

I also love making desserts with it like Blood Orange Cheesecake, Blood Orange Cupcakes, Blood Orange Meringue Pie, and Blood Orange Mimosa Cake.

If you haven’t used blood orange in your recipes, it’s a must this season!

Now, let’s talk about this drink! Every now and again, you need a good mocktail, either for yourself or for your friends. I’ve included directions for how to turn it into a mocktail pitcher recipe in the recipe card.

This mocktail tastes citrusy, and then you get this soft herbal flavor, which is unexpected but works really well. The sparkling water gives it fizziness.

The rosemary honey syrup is easy to make and lasts a few weeks in the fridge. The honey is perfect in this drink; it’s light and fragrant.

I hope you enjoy sipping this mocktail as much as I have.

Ingredients

• honey
• fresh rosemary
• blood orange juice
• lime juice
• sparkling water
• rosemary sprigs & blood orange slices for garnish

How to Make a Blood Orange Mocktail

First, make the honey syrup. Combine the water, honey, and rosemary sprigs in a small pot or pan.

Gently muddle the rosemary until it becomes fragrant.

Bring the syrup to a simmer over medium heat. Allow it to simmer for a few minutes, then remove it from heat.

Allow the rosemary to steep in the syrup as it cools to room temperature. When the syrup has reached room temperature, remove and discard the rosemary. You should have enough syrup for 4-6 drinks (about ¾ cup).

Keep the syrup in an airtight container in the fridge for up to 2 weeks.

To make one blood orange mocktail, add the blood orange juice to a large tumbler or double old-fashioned glass.

Next, add some lime juice.

Add some rosemary honey syrup.

Stir the drink well.

Add a handful of ice.

Top with the sparkling water.

Slap the rosemary sprig garnish on your palm to help release some of the oils, then add to the glass.

Finish by garnishing with a slice of blood orange.

How to Store

Keep the leftover rosemary honey syrup in an airtight container in the fridge for up to 2 weeks.

More Winter Drink Recipes

If you’re hosting a gathering or just want to make a drink for yourself, give these recipes a try.

• Peppermint White Russian
• Slow Cooker Hot Chocolate
• Spiced Cranberry Wine Spritzer
• Cranberry Moscow Mules
• Apple Pear Cider

What do you think of this refreshing winter mocktail recipe? What would you serve as a side for this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blood Orange Mocktail Recipe

Print

Yield: serves 1

Blood Orange Mocktail with Rosemary Honey Syrup

This vibrant blood orange mocktail with rosemary honey syrup is a refreshing blend of sweet, tangy, and herbal flavors. The zesty kick of fresh lime juice perfectly balances the natural sweetness of the blood orange juice.

Prep Time 5 minutes

Syrup Time 35 minutes

Total Time 40 minutes

Ingredients

For the rosemary honey syrup:

Toggle ingredient group

• ½ cup honey
• ⅓ cup water
• 2 sprigs fresh rosemary

For one mocktail:

Toggle ingredient group

• 4 ounces (½ cup) blood orange juice
• 1 ounce (2 tablespoons) lime juice
• 1 to 1 ½ ounces (2-3 tablespoons) rosemary honey syrup
• 2-3 ounces (4-6 tablespoons) sparkling water
• Rosemary sprigs, for garnish
• Blood orange slices, for garnish

Instructions

1. Make the honey syrup first. Combine the water, honey, and rosemary sprigs in a small pot or pan. Gently muddle the rosemary until it becomes fragrant. Bring the syrup to a simmer over medium heat. Allow the syrup to simmer for 2 minutes then remove it from heat. Allow the rosemary to steep in the syrup as it cools completely to room temperature. When the syrup has reached room temperature, remove and discard the rosemary. You should have about ¾ cup of syrup (enough for 4-6 drinks). Keep the syrup in an airtight container in the fridge for up to 2 weeks.
2. To make one blood orange mocktail, add the blood orange juice, lime juice, and rosemary honey syrup to a large tumbler or double old-fashioned glass. Stir well, then add a handful of ice and top with the sparkling water. Slap the rosemary sprig garnish on your palm to help release some of the oils, then add to the glass. Finish by garnishing with a slice of blood orange.

Notes

• You’ll need two smaller rosemary sprigs (about 4-5 inches long) for the rosemary honey syrup. 
• The syrup yields enough for 4-6 drinks depending on if you prefer your mocktail less sweet with 1 ounce of syrup, or more sweet with 1 ½ ounces of syrup. 
• To make a larger pitcher, add 20 ounces of blood orange juice, 5 ounces of lime juice, and all of the rosemary honey syrup. Stir well and keep chilled until ready to serve. When ready to serve, stir, then top with 10-15 ounces of sparkling water. Pour in glasses over ice and garnish with rosemary sprigs and blood orange slices.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Old Fashioned Whiskey Glasses
• 
  Cocktail Glasses 10 oz
• 
  Rock Style Old Fashioned Whiskey Glasses 11 Ounce, Short Glasses For Camping/Party,Set Of 6

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 1877Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 211mgCarbohydrates: 487gFiber: 4gSugar: 461gProtein: 9g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blood Orange Mocktail with Rosemary Honey Syrup appeared first on A Classic Twist.

Baking cookies during the holiday season brings a special kind of joy. The aroma of cinnamon, nutmeg, and ginger from these Spice Drop Cookies will evoke fond memories. With their crispy edges and tender centers studded with chopped pecans, these cookies are a delightful festive indulgence that will remind you of your grandmother’s kitchen.

Hey there, and welcome back, friends.

You are in for a delicious holiday treat!

The holidays always inspire me to bake with warm spices like ginger, cinnamon, and nutmeg. These warm spices are classics this time of year, and I’m always craving cookie, cake, and bar recipes that include them.

What sets drop cookies apart is their versatility. They are perfect for customizing and for these cookies, I used chopped pecans instead of chocolate chips. But you can also use chopped candied fruit or chopped almonds.

I added a glaze to these spiced drop cookies because it adds a fun extra touch and a burst of added sweetness. I drizzled the glaze but you can dip the cookies or even half dip the cookies into the glaze.

These are the types of cookies that are perfect for sipping hot cocoa by the fireplace with a classic holiday movie playing.

Make sure to add these cookies to your annual holiday cookie box or cookie swap. They’re easy to make and everyone including kids will love them. If someone is allergic to nuts, simply swap them for something else like candied fruit or chocolate chips.

Ingredients

• unsalted butter
• granulated sugar
• a large egg
• a dash of milk
• all-purpose flour
• baking powder
• salt
• warm spices like ground cinnamon, nutmeg, & ginger
• chopped pecans or blanched almonds
• powdered sugar

How to Make Spice Drop Cookies

Preheat the oven. Line a baking sheet with parchment paper.

In a medium bowl, cream the butter and sugar until light and fluffy, on medium speed with an electric mixer.

Add in the beaten egg and beat until combined.

In another medium bowl, whisk together the flour, baking powder, salt, and spices (cinnamon, nutmeg, ginger).

Add dry ingredients to batter slowly and mix on low until combined.

Add the pecans or almonds to the cookie batter.

Gently fold in the chopped nuts.

Drop the cookie batter onto the prepared baking sheet.

Bake cookies until lightly golden.

Let cookies cool on a cooling rack.

Make the glaze by combining the powdered sugar with milk. Adjust the consistency as needed.

Drizzle the glaze over the cooled cookies.

How to Store

Store the cinnamon spice drop cookies in an airtight container, with parchment paper between layers to prevent sticking, at room temperature for up to a week or in your freezer for up to 6 months.

More Christmas Cookie Recipes

• Cinnamon Pecan Shortbread Cookies
• Cranberry White Chocolate Oatmeal Cookies
• Peppermint White Chocolate Cookies
• Snowball Cookies
• Gingerbread Cookies

What do you think of this amazing spiced drop cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Spice Drop Cookie Recipe

Print

Yield: about 2 dozen cookies

Spice Drop Cookies

The aroma of cinnamon, nutmeg, and ginger from these Spice Drop Cookies will evoke fond memories. With their crispy edges and tender centers studded with chopped pecans, these cookies are a delightful festive indulgence that will remind you of your grandmother’s kitchen.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• ½ cup unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 1 large egg, beaten with 1 tablespoon milk
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ cup chopped pecans or blanched almonds

Glaze:

Toggle ingredient group

• 1 cup powdered sugar
• 2-3 teaspoons milk

Instructions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, cream the shortening and sugar until light and fluffy, about 2-3 minutes on medium speed with an electric mixer.
3. Add in the beaten egg and beat until combined.
4. In another medium bowl, whisk together the flour, baking powder, salt, and spices (cinnamon, nutmeg, ginger).
5. Add dry ingredients to batter slowly and mix on low until combined. Fold in the chopped pecans or almonds.
6. Drop 1 tablespoon (two tablespoons, if you want bigger cookies) on the prepared baking sheet, about 2 inches apart.
7. Bake cookies for about 10-15 minutes or until lightly golden.
8. Let cookies cool on a cooling rack.
9. Make the glaze by combining the powdered sugar with milk. Adjust the consistency as needed.
   Drizzle the glaze over the cooled cookies.

Notes

Adapted from Frank’s Ground Cinnamon container

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  OXO Good Grips Small Cookie Scoop

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 69mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Spice Drop Cookies appeared first on A Classic Twist.

This warmly spiced cranberry pear crumble is the perfect blend of sweet and tart flavors making it ideal for autumn and winter gatherings. Zingy fresh cranberries are tossed with cubes of ripe, juicy pears and a trio of warming spices to create a delicious and comforting combination.

Hey there, and welcome back, friends.

You are in for a holiday treat!

This isn’t any normal pear crumble. It’s a pear crumble with a holiday twist. If I haven’t mentioned it enough, I love pears! I seriously can’t get enough of them. I feel they are the perfect fruit for desserts.

I have made many pear desserts over the years like simple Baked Pears with Crunchy Oat Crumble, Pear and Raspberry Bread, Pear Crisp with Oat Crumb Topping, Pear Apple Pie, and this delicious Maple Spiced Pear Cake.

Crumbles are my go-to lazy dessert and I have one for every season of the year (like this Peach Raspberry Crumble, Blueberry Crumble, Blackberry Crumble, and Strawberry Crumble). Everyone needs a handful of easy desserts you can throw together with pantry ingredients that always make everyone happy.

Let’s talk a little bit about this crumble. The blend of sweet and tart fruits is complemented by the buttery crumble topping, adding a satisfying textural crunch and depth of flavor.

Each spoonful of this dessert is like a warm hug on a cold evening. It’s comforting and filling and sometimes I have to have two bowls!

I love adding cranberries to my winter desserts because they add a zingy flavor that’s perfectly tart but not too tart.

My favorite way to serve crumble is warm with a scoop of my favorite vanilla ice cream. It’s a simple dessert that the whole family will love.

Ingredients

• unsalted butter
• sliced almonds
• brown sugar & granulated sugar
• salt
• fresh cranberries
• a few firm pears
• all-purpose flour
• lemon or orange juice
• vanilla extract
• ground cinnamon, ginger, and cloves
• Optional for serving: vanilla ice cream or gelato

How to Make Cranberry Pear Crumble

Preheat the oven and lightly grease a 2-quart baking dish with cooking spray or butter.

Add all of the crumble ingredients to a medium-sized bowl. Mix until crumbly in appearance and there are no longer any dry pockets of flour remaining. Set aside.

Toss all of the filling ingredients into a large bowl. Toss until the fruit is evenly coated in the sugar and spices.

Pour the filling into the greased baking dish, spreading it into an even layer.

Sprinkle the crumble over the top of the fruit in an even layer. Bake the crumble on the center rack of the preheated oven until the topping is golden brown and the fruit juices are bubbling, about an hour.

Make sure to allow the crumble to sit for at least 15-20 minutes after it comes out of the oven before serving. This gives the juices a chance to thicken.

Serve the crumble warm or at room temperature.

How to Store

Leftover baked crumble keeps best in the refrigerator. Make sure to cover it or place it in an airtight container and enjoy it within 4-5 days. It can be reheated in the microwave or oven.

More Holiday Recipes

• Cranberry Eggnog Coffee Cake
• White Chocolate Tart with Cranberries
• Eggnog Cheesecake
• Gingerbread Bundt Cake
• No Bake Peppermint Mocha Pie

What do you think of this delicious cranberry pear crumble recipe? What would you serve with a bowl of this crumble? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Pear Crumble Recipe

Print

Yield: 6-8 servings

Cranberry Pear Crumble

This warmly spiced cranberry pear crumble is the perfect blend of sweet and tart flavors making it ideal for autumn and winter gatherings. Zingy fresh cranberries are tossed with cubes of ripe, juicy pears and a trio of warming spices to create a delicious and comforting combination.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the crumble:

Toggle ingredient group

• ½ cup (1 stick) unsalted butter, melted
• 1 ½ cups all-purpose flour
• ½ cup sliced almonds, roughly chopped
• ½ cup brown sugar, packed
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For the filling:

Toggle ingredient group

• 2 cups fresh cranberries
• 4 medium firm pears, peeled and cut into ½-inch chunks
• ¼ cup all-purpose flour
• ¾ cup granulated sugar
• 1 tablespoon lemon or orange juice
• 1 ½ teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

Optional for serving:

Toggle ingredient group

• Vanilla ice cream or gelato

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 2-quart baking dish with cooking spray or butter.
2. Add all of the crumble ingredients to a medium-sized bowl. Mix until crumbly in appearance and there are no longer any dry pockets of flour remaining. Set aside.
3. Add all of the filling ingredients to a large bowl. Toss until the fruit is evenly coated in the sugar and spices. Pour the filling into the greased baking dish, spreading it into an even layer. Sprinkle the crumble over the top of the fruit in an even layer.
4. Bake the crumble on the center rack of the preheated oven for 50-60 minutes or until the topping is golden brown and the fruit juices are bubbling. Allow the crumble to cool for 15-20 minutes before serving to allow the fruit juices to thicken. Serve the crumble warm or at room temperature. Cover and store leftovers in the fridge for up to 4 days.

Notes

Frozen cranberries can be used in place of fresh cranberries. There’s no need to thaw them before use.

This recipe can easily be made dairy-free by substituting a plant-based butter or melted coconut oil.

Firm pear varieties like Bartlett, Bosc, and Anjou work best in this recipe because they will hold their shape during baking without getting mushy.

Leftover baked crumble keeps best in the refrigerator. Make sure to cover it or place it in an airtight container and enjoy it within 4-5 days. It can be reheated in the microwave or oven.

Recipe Tips

• Use ripe but firm pears. This ensures the best flavor and texture.
• Make sure to allow the crumble to sit for at least 15-20 minutes after it comes out of the oven before serving. This gives the juices a chance to thicken.
• If you don’t have sliced almonds, use an equal amount of pistachios or hazelnuts in their place. For a nut-free option, simply omit the almonds.
• Aim to cut the pears into half-inch chunks. This helps them soften evenly in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Professional-Grade Nonstick Loaf Pan 9 x 5
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 6 Inches by 2 Inches

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 405Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 170mgCarbohydrates: 80gFiber: 6gSugar: 49gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Cranberry Pear Crumble appeared first on A Classic Twist.

These spiced hazelnut Linzer cookies are a delectable twist on the classic Austrian treat that is perfect for the holiday season. The buttery shortbread-style dough is punctuated with rich and nutty hazelnuts and infused with the warmth of cardamom, cinnamon, and a touch of cloves. The dough is cut into rounds and baked to golden perfection before being sandwiched together with a thin layer of jam. A dusting of powdered sugar lends a delicate sweetness and a festive look.

Hey there, and welcome back, friends.

You are in for a sweet holiday treat!

Today, I’m sharing a classic Linzer cookie recipe. I also have classic holiday cookies on the blog like Snowball Cookies, Peanut Butter Blossom Cookies, and Gingerbread Cookies.

Linzer cookies are a must-have cookie over the holiday season and make a great addition to your Christmas Cookie Boxes.

These cookies are a variation of the Austrian Linzer torte which is a shortbread pastry topped with preserves and nuts and decorated with a lattice top.

Linzer cookies are sandwich cookies filled with jam that are typically dusted with powdered sugar.

Have you ever tried a Linzer cookie before? These Linzer cookies have a crunchy texture similar to a traditional shortbread that begins to soften once they are sandwiched with jam.

They’re a fun sandwich cookie to make and kids can help with adding the jam and sifting the powdered sugar over the cookies.

What I love about these cookies is that you can make them over a few days. With all the running around we do over the holidays, you can break up the steps to create a timeline that works for you! The dough can be made up to 3 days in advance.

Once baked and cooled, the cookies can be kept in an airtight container for up to 24 hours before being assembled or you can freeze the undecorated cookies and assemble them another day.

You can also make these cookies in different sizes. If your cookie cutter is smaller or larger it will work just fine. Keep in mind that the yield and baking times are written for larger 3-inch cookies.

I do not recommend going smaller than 2 inches as it will be a challenge to find a cookie cutter small enough to remove the cutout from the center.

The best part is you can customize the jams. Raspberry jam, apricot jam, peach jam, red currant jam, cherry jam, blackberry jam, and orange marmalade are all delicious options.

I know your family will love these cookies as much as mine did.

Ingredients

• whole raw hazelnuts
• all-purpose flour
• ground cardamom, cinnamon, and cloves
• baking powder
• salt
• unsalted butter
• granulated sugar
• a large egg + an egg yolk
• vanilla extract
• powdered sugar
• some jam or marmalade

How to Make Hazelnut Linzer Cookies

Pulse the hazelnuts in a food processor fitted with the S blade until finely chopped.

Add the chopped hazelnuts to a large bowl along with flour, cardamom, cinnamon, cloves, baking powder, and salt. Whisk to combine.

In a separate bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.

Add the egg, egg yolk, and vanilla, mixing until combined. Scrape down the sides and bottom of the bowl as needed.

Slowly add the dry ingredients to the wet, mixing until the dough comes together. It will be fairly soft but will hold together in a ball. Resist the urge to add more flour as you’ll be adding some during the process of rolling out the cookies.

Remove the dough and place it on a lightly floured surface. Dust your hands with flour as well. Bring the dough together with your hands then divide it into two equal portions.

Pat each portion into a circle that is about 1 inch thick. Cover each round of dough with plastic wrap then chill until firm but pliable, about 30-60 minutes.

Preheat the oven to 350 degrees and line at least 2 large baking sheets with parchment paper.

Remove the first circle of dough. Dust your work surface and rolling pin with flour. Roll out the dough until it is approximately 1/8-inch thick.

Use a 3-inch round cookie cutter to cut out 16 cookies. Re-roll the dough as needed.

Place the cookies on a lined baking sheet at least 1 inch apart. These will be the bottoms of the cookies.

Bake for 13-15 minutes or until just turning golden around the edges.

Cool the cookies on the pan for 5 minutes then move them to a wire rack to cool completely.

Remove the remaining dough from the fridge to make the tops of the cookies. Dust your work surface with flour and roll out the dough until it is approximately 1/8-inch thick. Use the same cookie cutter to cut out 16 cookies.

As you cut each circle, use a smaller 1 to 1 ½-inch sized round cutter to remove the center. Re-roll the dough you remove from the centers.

Place the cookies on lined baking trays at least 1 inch apart. Bake these cookies for 11-13 minutes or until just turning golden around the edges. Cool the cookies on the pan for 5 minutes then move to a wire rack to cool completely.

Once all of the cookies are completely cool, gather your jam and powdered sugar. To assemble the cookies, place the bottoms of the cookies (the ones without a hole cut out of the center) on your work surface.

Flip the cookies over so that the side that was on the baking sheet is facing up. Spread 1 ½ to 2 teaspoons of jam onto the surface of the cookie, making sure to leave a very small border around the edge clear.

For the remaining cookies (the ones with the center cut out), you’ll dust them generously with powdered sugar.

Carefully place the cookies dusted with the powdered sugar on top of the cookies with the jam to create a sandwich.

How to Store

Leftover cookies can be stored in an airtight container at room temperature for up to 4 days. If you are layering them in a container, you can use sheets of parchment paper in between each layer to keep the powdered sugar as tidy as possible.

For longer-term storage, you can freeze the cookies before adding the jam and powdered sugar. Unthaw the cookie pieces at room temperature and then add the jam filling and powdered sugar. This is great for making the cookies ahead of time for the holidays and holiday cookie boxes.

More Holiday Cookie Recipes

Below are a few more cookie ideas to make over the holidays.

• Chocolate Orange Cookies
• Double Ginger Molasses Cookies
• Brown Butter Sugar Cookies
• Cinnamon Pecan Shortbread Cookies
• Peppermint White Chocolate Cookies

What do you think of this beautiful Linzer cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Spiced Hazelnut Linzer Cookie Recipe

Print

Yield: 16 large 3-inch sandwich cookies

Hazelnut Linzer Cookies

These spiced hazelnut Linzer cookies are a delectable twist on the classic Austrian treat that is perfect for the holiday season. The buttery shortbread-style dough is punctuated with rich and nutty hazelnuts and infused with the warmth of cardamom, cinnamon, and a touch of cloves.

Prep Time 1 hour

Cook Time 30 minutes

Chilling Time 1 hour

Total Time 2 hours 30 minutes

Ingredients

• ½ cup whole raw hazelnuts
• 3 cups all-purpose flour, plus extra for rolling out the cookies
• 1 ½ teaspoons ground cardamom
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 2-3 tablespoons powdered sugar
• About ¾ cup jam or marmalade

Instructions

1. Pulse the hazelnuts in a food processor fitted with the S blade until finely chopped. Add the chopped hazelnuts to a large bowl along with flour, cardamom, cinnamon, cloves, baking powder, and salt. Whisk to combine.
2. In a separate bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla, mixing until combined. Scrape down the sides and bottom of the bowl as needed.
3. Slowly add the dry ingredients to the wet, mixing until the dough comes together. It will be fairly soft but will hold together in a ball. Resist the urge to add more flour as you’ll be adding some during the process of rolling out the cookies. Remove the dough and place it on a lightly floured surface. Dust your hands with flour as well. Bring the dough together with your hands then divide it into two equal portions. Pat each portion into a circle that is about 1-inch thick. Cover each round of dough with plastic wrap then chill until firm but pliable, about 30-60 minutes.
4. Preheat the oven to 350 degrees and line at least 2 large baking sheets with parchment paper. Remove the first circle of dough. Dust your work surface and rolling pin with flour. Roll out the dough until it is approximately 1/8-inch thick. Use a 3-inch round cookie cutter to cut out 16 cookies. Re-roll the dough as needed. Place the cookies on a lined baking sheet at least 1-inch apart. These will be the bottoms of the cookies. Bake for 13-15 minutes or until just turning golden around the edges. Cool the cookies on the pan for 5 minutes then move them to a wire rack to cool completely.
5. Remove the remaining dough from the fridge in order to make the tops of the cookies. Dust your work surface with flour and roll out the dough until it is approximately 1/8-inch thick. Use the same cookie cutter to cut out 16 cookies. As you cut each circle, use a smaller 1 to 1 ½-inch sized round cutter to remove the center. Re-roll the dough you remove from the centers. Place the cookies on lined baking trays at least 1-inch apart. Bake these cookies for 11-13 minutes or until just turning golden around the edges. Cool the cookies on the pan for 5 minutes then move to a wire rack to cool completely.
6. Once all of the cookies are completely cool, gather your jam and powdered sugar. To assemble the cookies, place the bottoms of the cookies (the ones without a hole cut out of the center) on your work surface. Flip the cookies over so that the side that was on the baking sheet is facing up. Spread 1 ½ to 2 teaspoons of jam onto the surface of the cookie, making sure to leave a very small border around the edge clear.
7. For the remaining cookies (the ones with the center cut out), you’ll dust them generously with the powdered sugar. Carefully place the cookies dusted with the powdered sugar on top of the cookies with the jam in order to create a sandwich.

Notes

• The dough can be chilled for up to 3 days. If you are chilling it longer than an hour, make sure to leave the dough at room temp for 30-60 min before rolling it out. It should be pliable without cracking but not as soft as it was before it went into the fridge to chill.
• If you only have 2 large baking sheets, you’ll need to wait for them to cool down after baking the bottoms before you use them to bake the tops. Otherwise, you can use 4 large baking sheets to speed up the process a bit.
• The yield is based on using 3-inch round cookie cutters. If you use a different size, your yield and baking time will vary.
• You can make smaller cookies with a 2 or 2 ½-inch sized cookie cutter but keep in mind that the yield and baking times are written for larger 3-inch cookies. I do not recommend going smaller than 2 inches as it will be a challenge to find a cookie cutter small enough to remove the cutout from the center.
• Any jam can work in this recipe. I suggest trying raspberry jam, apricot jam, peach jam, red currant jam, cherry jam, blackberry jam, or orange marmalade.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  King Arthur, Flour Unbleached All Purpose,

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 232Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 103mgCarbohydrates: 45gFiber: 1gSugar: 23gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Spiced Hazelnut Linzer Cookies appeared first on A Classic Twist.