Paola Velez' Coquito Linzer Tart Cookies
Stephanie Correa
Linzer cookies:
- ½ cup granulated sugar
- ½ lbs butter
- 2 cups all purpose flour
- 1 egg white
- ¼ tsp coconut extract
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
Coquito jam:
- ½ cup light brown sugar
- 1 cup cream of coconut
- 2 tsp dark rum
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- Pinch of kosher salt
For the cookies:
- In a stand mixer place your butter and granulated sugar and cream until pale
- Add your egg white and mix until incorporated, then add your coconut extract and vanilla extract
- Add your all purpose flour and cinnamon and mix on low speed until your dough forms
- On a flat floured surface roll out to ¼ inch thick and using a cookie cutter make your shapes
- Use ½ of your circles as the base and the other ½ as the top removing a small circle from the center
- Chill in the fridge before baking
- Preheat your oven to 350f
- Place your cookies on a parchment lined sheet tray and bake for 8-10 minutes or until lightly golden
- Cool and set to the side
For the Jam:
- Place your brown sugar, cream of coconut, nutmeg, cinnamon and salt in a medium sized non-stick pot cook on medium heat until mixture comes to a boil
- Reduce to low heat and let reduce until color becomes rich and mixture resembles a thick spread
- Add your rum and mix until smooth
- To test consistency place a teaspoon of jam in a small bowl with ice cold water
Assembly:
- Take your bottom cookie half and spread your coquito jam sandwich your jam with the cookie top and enjoy!