Instructions
Meyer Lemon and Mango Curd
Add mango puree, whole milk, sugar, Meyer lemon juice, zest, cornstarch, and salt to a blender and blend until smooth. You can also use an immersion blender to blend everything together. Pour the mixture into a small saucepan and stir continuously over medium-high heat. Once the curd mixture bubbles up, cook for an additional minute and remove from heat. Stir in the butter and rose water until well combined. Pour the mixture into a jar and refrigerate until completely cool.
Linzer Cookies
In a small mixing bowl, whisk together all-purpose flour, almond flour, and salt.
In the bowl of a stand mixer, add butter, powdered sugar, sugar, and lemon zest and mix at high speed for 2 minutes using the paddle attachment. Scrape down the bowl, add the egg yolk and vanilla extract, and mix for 30 seconds. Add the dry ingredients and mix on low speed until the dough just comes together.
Roll the dough out into a 1/8th-inch thick sheet between two pieces of parchment paper. Place the sheet of cookie dough onto a baking tray and freeze for 15 minutes. Then, use a 3-inch cookie cutter to cut out the cookies. Use a spatula to lift up any cookies stuck to the parchment paper and place them on a parchment or silicone mat-lined baking trays. Reroll the scraps and cut out the rest of the cookies. You should have 24 cookies in total. If the dough starts to soften, pop it back in the freezer for 10 minutes. Place the trays with the cut-out cookies in the freezer for another 15 minutes.
Use small cookie cutters to cut out rangoli-ish designs from 12 of the cookies. These will be the tops. If the cookie dough gets stuck in the cookie, leave it alone and continue cutting out the rest of the cookies.
Preheat the oven to 350°F and pop the cookies into the freezer while the oven comes to temperature.
Once the oven is hot, remove the cookie trays from the freezer and use a small toothpick to gently push out any pieces of cookie dough that might have gotten stuck. Place the cookies 1 inch apart and bake for 9-10 minutes or until lightly golden brown on the edges.
Cool the cookies for 5 minutes on the tray before moving them to a rack to cool completely.
Colored Powdered Sugar
Add 1 1/2 tbsp of powdered sugar to a small spice grinder with freeze-dried strawberries and a pinch of orange edible glitter. Blend until fine. Pour into a small bowl.
Repeat with 1 1/2 tbsp of powdered sugar, pineapple powder, and green glitter, then again with 1 1/2 tbsp powdered sugar, jamun powder, and pink glitter. Set aside.
Assemble
Place the cookies with the cut out on top of a rack and use a small strainer or sifter to dust the cookies with each of the different colored powdered sugar.
Spoon 1 1/2 tsp of the chilled mango curd onto the rest of the cookies (the ones without the cut outs) and lightly spread it around with a spoon. Gently press the cookies with the powdered sugar on top and press down. Enjoy!
