Welcome back to A Common Kitchen this week everyone! The last few weeks have been craaaaaazy for me. I work in the health insurance industry and it’s currently open enrollment so I have been working a ton. So whenever I have a stressful week, I go into my kitchen on one of my days off and bake something sweet.
This week, I tried recreating a classic recipe but adding something unique to it. The result? These Pink Peppercorn and Strawberry Linzer Cookies.
I originally found these Pink Peppercorns on sale for $1 at my local grocery store. I was intrigued by these little pink gems. I did some research and found out that pink peppercorns aren’t actually peppercorns, but a berry. They have a fruity, citrusy, and peppery bite to them that made me immediately think to use them in a cookie.
I used one of my go to classic recipe bases for shortbread cookies. I used this base in my recipe for my One-Bowl Raspberry and White Chocolate Shortbread Cookies and my Triple Chocolate Shortbread Cookies. I love this base recipe because you can add all sorts of mix-ins to create different flavor combinations. It’s just a simple recipe containing butter, sugar, flour, salt, and baking powder. That’s it! It’s a no fuss recipe that I always go back to.
As for the strawberry preserves, I always use Bonne Maman. This isn’t sponsored or anything like that, I just have been buying their jams, jellies, and preserves because they are the best. I used their Strawberry Preserves for this recipe but if you can’t find Bonne Maman you can use any other good quality strawberry preserves.
These cookies turned out beautifully and I love the classic Linzer cookie look. I shared them with quite a few family members and they all really liked them and thought the pink peppercorns were an interesting addition that paired perfectly with the strawberry preserves. Jake wasn’t too fond of the more peppery bites but overall he liked them! You certainly can add more or less pepper depending on your personal preferences.
I hope you enjoyed this weeks recipe and if you try this recipe, or any other recipe from A Common Kitchen please share your photos with me. I would love to hear from you! Happy baking everyone!
Pink Peppercorn and Strawberry Linzer Cookies
12 Tablespoons Butter, room temperature
⅔ Cup Brown Sugar, tightly packed
¼ Cup White Granulated Sugar
½ Teaspoons Kosher Salt
1 ¼ Cups All Purpose Flour
½ Teaspoon Baking Soda
1 Teaspoon Pink Peppercorns
½ Cup Strawberry Preserves (you might use slightly less than ½ cup)
Powdered Sugar, for dusting
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, white sugar, and kosher salt on medium-high speed until light and fluffy, 4-5 minutes.
Add in the flour and baking soda and mix on medium speed until fully combined. Stop the mixer and scrape down the bottom and sides of the bowl. Mix on medium speed for another 30 seconds.
Add in the pink peppercorns and mix on the lowest speed just until combined.
Lay out a large piece of plastic wrap and dump the dough on top of it. Gather the dough and form a ball. Knead the dough for 15-20 seconds or just until it comes together. Form the dough into a disc that is about 1/2 inch thick. Wrap the dough tightly and refrigerate for 2 hours.
Once the dough has chilled, preheat the oven to 325ºf and line two baking sheets with parchment paper.
On a floured work surface, roll out the dough until it is ½ inch thick. Using a 2.5” round scalloped cookie cutter, cut out as many cookies as possible. Gather the dough into a ball and re-roll it and cut out more cookies. On half of the cookies, use a ½” round cookie cutter to cut out the center of the cookies.
Place the cookies on the baking sheets and chill in the fridge for five minutes. Place the baking sheets in the oven and bake 14-15 minutes or until golden brown around the edges.
Remove the cookies from the oven and let cool completely on a cooling rack.
Place all of the cookies with the hole cut-outs in the centers on one cooling rack and dust liberally with powdered sugar. Set aside.
On the other half of the cookies (without the cut-outs) spread and even layer of strawberry preserves— about 1 teaspoon per cookie. Top the bottom cookies with the powdered sugared cookies.
— These cookies can be kept in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.