This blog post is dedicated to fiercely protecting the things in life that make you feel fulfilled and light. Like these Strawberry Lemongrass Linzer Cookies!
Do what you love.
I think this is a statement that both motivates and plagues millennials. We’re prompted to find a job we’re passionate about, because we’ll be plugging every waking hour into it. There is little to no “clocking off.” Nothing is ever as finished or as polished as it could be if you just spent more time with it. Working in digital media, work duties extend to the weekend and after-hours at home.
I had this on my mind recently, as I was tasked with putting together a staff bio for myself at the agency where I work. Before even beginning the process, I had the sinking feeling that everything that makes me “me” has been fading away.
It’s difficult to balance a relationship and friendships on my current schedule, let alone pursue the silly and fun extra things that have contributed to forming the unique individual who was drawn to the energy of New York almost three years ago.
I’ve found that it’s important to understand the distinction that doing what I love as a career won’t necessarily make me feel fulfilled, even if it is a key part of the equation. The fun side projects and shenanigans are just as important for well-rounded contentment.
My big New Year gift to myself will be truly carving out time for one or two things that are just for me… like updating this blog, which I haven’t done since October!
These Linzer Cookies are laden with sweet Brins Strawberry Lemongrass Jam and have a crumbly-yet-chewy consistency that only gets better as the cookies age. I adapted this recipe from a King Arthur Flour recipe that includes both AP flour and almond flour.
These little cookies pack a fruity punch. I suggest adding orange zest to the dough for an even more flavorful cookie.
Scroll down for the recipe!
Strawberry Lemongrass Linzer Cookies
- 3/4 cup unsalted butter
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup AP flour
- 3/4 cup almond flour
- 1/4 tsp sea salt
- 1/2 cup Brins Strawberry Lemongrass jam
- In a stand mixer, beat the butter, sugar, and cinnamon until light and fluffy.
- Incorporate egg yolk and vanilla, and beat until combined
- Whisk together flour, almond flour, and salt. Slowly incorporate the flour mixture into the whipped butter mixture.
- Form dough into a disk and wrap tightly with plastic wrap. Chill for 1 hour.
- Preheat the oven to 350 degrees.
- Roll out dough until about 1/4″ thick. Cut into circle shapes. Using a smaller flower-shaped cookie cutter, cut flower windows in half of the circles.
- Bake for 10 minutes, or until the edges are slightly brown.
- Let cool. Once cool, dollop some jam onto the cookies and sandwich with the flower halves. They taste great immediately, but taste even better if you let them sit for a few hours. Give the jam some time to soak into the cookie!