Name: Chèvre Linzer Cookies
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 24
Ingredients: 0.75 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat; 0.75 cup granulated sugar; 4 ounces Vermont Creamery Classic Goat Cheese; 1 egg yolk; 1 teaspoon vanilla extract; 1.5 cups all-purpose flour; 0.75 cup almond flour; 0.5 teaspoon salt; 0 assorted jams for filling; 0 powdered sugar

Chèvre Linzer Cookies

Jump to Recipe

It's the powdered sugar for us The traditional linzer cookie gets a slight update with an infusion of fresh chevre for a festive take on a holiday favorite. We love a linzer cookie for its buttery and nutty cookie exterior followed by flavorful and bright jam centers. Definitely a star of a cookie you don't want to miss.

product highlight:

Unsalted Cultured Butter Classic Goat Cheese Log

Chèvre Linzer Cookies

Servings:

24

prep time:

30 mins

cook time:

50 mins

Total time:

1 hour 20 mins

Ingredients

Directions

Ingredients

Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
¾ cup
¾ cup granulated sugar
Vermont Creamery Classic Goat Cheese
4 ounces
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup almond flour
½ teaspoon salt
assorted jams for filling
powdered sugar

Directions

Cream butter and granulated sugar in mixing bowl until light and fluffy. Add goat cheese; mix to combine. Add egg yolk and vanilla; mix well.

Combine the flours with salt in a separate bowl; stir to combine. Add flour mixture to goat cheese batter; mix until just combined.

Pat dough into a flat disk shape; wrap in plastic food wrap. Refrigerate 40 minutes.

Heat oven to 350ºF.

Roll dough out on lightly floured surface to about 1/4-inch thickness. Cut out cookies, using linzer cookie cutters, being sure to leave half whole for cookie base and half with hole cut in the middle for cookie top.

Bake cookies 10-12 minutes or until the edges are just beginning to brown. Cool completely.

Dust tops of cookies that have cut-out designs with powdered sugar. Spoon jam on cookie bases; top with powdered sugar-dusted cookie tops.

author spotlight

Vermont Creamery Vermont Creamery is a creamery and artisanal cheese and butter-maker in Websterville, Vermont, USA. It was founded in 1984 by business partners Allison Hooper and Bob Reese. Previously known as the Vermont Butter and Cheese Company, the company adopted its current name in 2013.