Carla Hall makes Cranberry Ginger Linzer Torte Cookies | Play Me a Recipe podcast

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Episode description

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Episode description

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:16) before starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Carla uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)

3 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon ground ginger

3/4 pound unsalted butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup cranberry ginger filling (see recipe below)

Confectioners' sugar, for dusting

Cranberry ginger filling

12 ounces cranberries

2 cups sugar

2 tablespoons fresh ginger, grated

Zest of 1 orange

1/2 cup fresh orange juice (from 1 medium orange)

Pinch of salt

Heat oven to 350°F.

In a medium bowl, sift together the flour, salt, and ground ginger. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined. Add the vanilla. Gradually add in flour mixture on low just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, cut a hole from the middle of each round in a desired shape. Place the cookies on a parchment lined baking sheet and chill for 15 minutes.

Bake the cookies for 20-25 minutes, until the edges just begin to brown or the cookies are crisp. Remove from oven; let cookies cool for a minute on the pan, then remove to a wire rack and allow to cool completely.

Place a teaspoonful of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with powdered sugar. Place the powdered sugared tops on the filled bottoms. Can be stored in an airtight container at room temperature for up to three days.

Cranberry ginger filling

Combine all ingredients, plus 1/4 cup water, in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.

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