Pumpkin Linzer Cookies with Coconut Pumpkin Jam
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These Ginger Pumpkin Linzer Cookies with pumpkin jam filling and lime icing are an exotic twist on German Linzer Cookies! Easy to make and bursting with flavors of ginger, coconut, and lime.
Looking for an exotic cookie recipe for your Christmas Cookie Exchange? Try my coconut ginger shortbread cookies filled with homemade coconut pumpkin jam!
Who says Christmas cookies always have to taste of cinnamon and cloves? These exotic ginger shortbread cookies filled with homemade coconut pumpkin jam have been a family favorite ever since I first made them.
They started out as an experiment. Meaning I wanted to create an exotic twist on my all-time-favorite Linzer Cookies ,which a lot of you guys have gone crazy about for the last couple of Christmases.
My granny would probably turn up her nose on this “crazy” bastard of a Linzer cookie but my hubby and all of my friends have given them their blessing!
I especially love the combination of a slightly spicy ginger cookie, sweet and nutty coconut pumpkin jam and zesty lime icing! Not particularly Christmas-y but 100 % delicious!
How to make Coconut Ginger Shortbread Cookies with Pumpkin Jam:
The base is a buttery ginger shortbread for which I use a simple all-in dough. Let the dough rest in the fridge for a minimum of 2 hours or up to 2 days.
Then we roll out the dough and bake the ginger shortbread cookies for about 8 minutes. They should be set but not brown.
Our cookie filling is a homemade bright orange jam made from Kabocha squash, coconut milk, ginger and shredded coconut.
The recipe for the jam makes 2 small jars, so more than you need. But hey, would a jar of coconut pumpkin jam not make the perfect homemade Christmas gift? Along with a tin of these coconut ginger sandwich cookies?
Shredded coconut serves as an additional thickener for the pumpkin jam. I like to blitz the shredded coconut in my food processor to make it a bit finer.
Tips for success:
- Make sure to let the ginger shortbread dough rest for about 2 hours before rolling it out.
- The recipe for the jam makes 2 small jars of coconut pumpkin jam.
- These ginger shortbread cookies also taste great filled with my tangerine curd.
- Store the cookies in cookie tins in a cold place. They keep for 2 weeks.
★ Did you make and love this ginger shortbread cookie recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Coconut Ginger Linzer Cookies with Pumpkin Jam Filling
Try these Ginger Pumpkin Linzer Cookies filled with homemade coconut pumpkin jam and glazed with a quick lime icing! A modern twist on an authentic Linzer cookie and such special cookies for your Christmas cookie exchange!
Ingredients
For the coconut pumpkin jam
- 500 g kabocha squash cubed
- 250 ml coconut milk
- 50 g shredded coconut blitzed in the food processor to a coarse powder
- 2 tbsp grated ginger
- 500 g sugar
- 1 tbsp lemon juice
For the ginger shortbread cookies
- 200 g all-purpose flour
- 75 g icing sugar
- 1 egg yolk
- 125 g softened salted butter
- 2 tsp ginger powder
- 3 tsp freshly grated ginger
- 1/2 lime zested
- 1 tsp vanilla
For the lime icing
- 100 g icing sugar
- 2 tbsp lime juice
- 1/2 cup shredded coconut for decoration
Instructions
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Cook the squash in the coconut milk on medium heat until softened. Add the rest of the ingredients apart from lemon juice and bring to a simmer. Let reduce on medium-low heat until thick. Stir in lemon juice. Fill into 2 jam glasses and let cool.
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For the cookies, combine all the ingredients in your stand mixer with the paddle attachment and let the mixer turn them into a smooth dough. Shape into a disk and wrap in cling film. Let dough rest in the fridge for 2 hours.
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Preheat the oven to 150 C or 300 F and line 2 baking sheets with parchment paper. Roll out cookie dough to about 3 mm and cut out shapes. Bake for 8 to 10 minutes. They should not brown. Let cool
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For the icing, stir lime juice into icing sugar until smooth, adding more juice or sugar to achieve the perfect texture. Glaze upper parts of the cookies, sprinkle with coconut and let the icing set.
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Spread a small amount of jam onto the bottom half and top with the iced cookie halves. Store in a cookie tin.
Recipe Notes
The recipe for the jam makes 2 small jars of coconut pumpkin jam.
These ginger shortbread cookies also taste great filled with my tangerine curd.
Store the cookies in cookie tins in a cold place. They keep for 2 weeks.
Hallo 🙂 Bäckst du eigentlich bei Ober-/Unterhitze oder Umluft? Sie sind jetzt schon im Ofen, ich bin gespannt wie sie werden. Die Marmelade ist schonmal sehr lecker und der rohe Teig auch! 🙂
Liebe Grüße Sarah
Schmecken genial!!! Hab den Limetten Guss gemacht aber ohne Kokos! Gibt’s jetzt jedes Jahr.
These are amazing! I made them twice already. A nice spin on Linzer. Next time I’ll add tangerine zest to the Jam