Lightly aromatic Lavender Linzer Cookies are sandwiched around a tangy but sweet Kumquat Marmalade, drizzled with creamy white chocolate, and topped with a sprinkle of fleur de sel.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Jump to recipe

During the 2021 #SpringSweetsWeek I discovered the delightful combination of lavender and kumquats when I made Homemade Kumquat Lavender Marmalade (although to be fair I already knew that the orange-lavender pairing was a magical). Then again in 2022 I used that same marmalade recipe to make Honey Kumquat Mojitos which were even better than I expected. So it seemed only fitting to make yet another recipe this year featuring the same dynamic duo, this time in the form of Lavender Linzer Cookies filled with Kumquat Marmalade.

Yes, I remade my Kumquat Lavender Marmalade for the third time to use as the filling for these aromatic lavender linzer cookies. However, this time I omitted the lavender since it was already showing off in the cookies.

These Lavender Linzer Cookies are not only filled with sweet and tangy Kumquat Marmalade, but are finished with a drizzle of white chocolate and a sprinkle fleur de sel. For decoration I also added a few dried culinary lavender leaves in case there was any doubt to the flavor of the linzer cookies.

They herbal and tangy, sweet and salty, and proclaimed to be one of the best things I’ve ever made according to one of my husband’s coworkers when he brought them into work. Evidently I am kicking off #SprignSweetsWeek with a ringer.

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

LAVENDER LINZER COOKIES WITH KUMQUAT MARMALADE

Print

Yield: 4 dozen Prep Time: 1 Hour 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

LINZER COOKIES

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup powdered sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp lavender extract
• 1 cup almond flour
• 2-1/4 cups all-purpose flour
• 1 egg, room temperature

FILLING/TOPPING

• 12 oz. jar kumquat marmalade*
• 1/2 cup white chocolate, melted
• Dried lavender, optional for garnish
• Fleur de sel optional for garnish

Directions

1. In the bowl of a stand mixer (or large bowl with a hand mixer), beat together the butter, sugars, baking powder, salt, and extracts until light and fluffy. Add the egg and beat until incorporated. Mix in the flours until just incorporated.
2. Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375 degrees and line cookie sheets with parchment paper or a silicone baking mat.
3. Roll the dough 1/8″ thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies. Place the cookies 1-inch apart on the prepared baking sheet. Reroll scraps and cut out more shapes.
4. Bake for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to wire racks to cool completely.
5. Spread the solid cookies with 3/4 teaspoon of marmalade. Place a cutout cookie on top of each filled cookie. Drizzle with melted white chocolate and sprinkle with dried lavender and fleur de sel.

Notes

*The original recipe used lavender but I omitted this time since there was already lavender in the cookies.

Source: Adapted from my Rosemary Linzer Cookies with Blueberry Jam.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Honey kumquat mojitos are flavorful and refreshing, making them a perfect spring and summer cocktail. They are also great as a mocktail if you prefer to skip the alcohol.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Jump to recipe

Ever since I tried my first mojito I was in love. That love ran even deeper once I discovered how easy they are to make at home, which is likely why I have more mojitos recipes than any other cocktail on this blog of mine. In fact, I have another waiting to be shared when it gets warmer out ;-).

These kumquat mojitos are no exception. This time I made the simple syrup with honey instead of granulated sugar more just a little something different. I thought it really helped the citrus flavor shine with a little more complex flavor profile.

While the recipe is for one cocktail, the simple syrup makes a decent sixed batch for several. I love stashing pre-made simple syrup in the fridge for a cocktail on the ready at all times.

Although at one point I ran out of both kumquats and rum (insert quote about rum being going here) but still had simple simple syrup, so I made made a mocktail with kumquat marmalade which was also fantastic (also good sandwiched between lavender linzer cookies), although obviously a little bit sweeter.

To be honest, I enjoyed the mocktail version even better than with rum. It was so refreshing, flavorful, and light! In fact, I was so pleased with how the mocktail version turned out that next I am trying a lavender kumquat shrub recipe that also is supposed to be enjoyable with just sparkling water.

This recipe used kumquats and fresh mint from Melissa’s Produce. Check out the giveaway featuring swag from them and our other sponsors this week, then enter using the widget located at the bottom of this post.

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Cupcakes from Art of Natural Living
• Coconut Lemon Scones from Cookaholic Wife
• Easter Malted Milk Chocolate Brownies from Hezzi-D’s Books and Cooks
• Easy Mini Mango Tarts from Blogghetti
• Eggless Lemon Lavender Cupcakes from Magical Ingredients
• Key Lime Shortbread Cookies from A Kitchen Hoor’s Adventures
• Lemon Coolers Cookies from Palatable Pastime
• Lemon Sugar Cookie Bars with Raspberry Buttercream from Sweet Beginnings
• Tropical Fruit Salad with Honey Lime Dressing from Jen Around the World

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

HONEY KUMQUAT MOJITOS

Print

Yield: 1 serving Prep Time: 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HONEY-MINT SIMPLE SYRUP

• 1 cup water
• 1 cup honey
• 10 fresh mint leaves

PER MOJITO

• 6-8 fresh mint leaves, plus more for garnish
• 3 oz. sliced or quartered kumquats
• 1/2 lime, cut into 4 wedges
• 2 fl oz. mint simple syrup, divided
• 2 fl oz. white rum*
• 2 fl oz. club soda
• Ice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. In the bottom of a glass, place mint leaves, kumquats, and 3 lime wedges. Crush with a muddler (or something blunt). Add ice to the glass and stir in simple syrup and rum*. Top off with club soda. Serve with an additional sprig of mint and lime wedge.

Notes

* Rum is optional. If you prefer a non-alcoholic version just add more club soda.

Source: Adapted slightly from my Grape Mojitos.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This tart yet slightly sweet kumquat lavender marmalade has a unique flavor that will have you finding new ways to use it.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Jump to recipe

I’ve made my share of homemade jams in the last year. Luckily, it pairs perfectly with all the bread I’ve been baking at the same time. But despite that, we are only a household of two so those big batches of jams turned into gifts friends and family.

I present to you, a recipe that makes just 2 cups! This was mostly out of necessity because I could only get my hands on so many kumquats, but also because we are running low on canning jars.

What if I want to make a big batch?

I trust your multiplication skills are functional, so have at it! Not going to hold you back from making a vat of marmalade if that’s your jam. Then slather it on toast, grilled meats, add it to a charcuterie board, heck mix a cocktail with it!

Now, if you haven’t had kumquats before, know that they are a very tart orange-like citrus, so even with 2 cups of sugar in this recipe the end product is not going to be as sweet as other marmalades you may have had before. But I didn’t want to lose the signature tart. Otherwise I may as well have just stuck with oranges, amiright?

And then, right before canning/storing in the fridge, I added a tiny bit of lavender extract. Did you know that the combo of orange citrus and lavender kind of tastes like Fruit Loops? Add a drop of vanilla and it’ll really shine! I’m not crazy, I’ve tested this on unknowing test subjects, and again in my lavender linzer cookies, but would also be great paired with a hot cross buns recipe.

And now a word from our sponsors… this recipe uses kumquats from Melissa’s Produce, but also Dixie Crystals sugar, and lavender extract paste from Taylor and Colledge. Have you entered to win prizes from the #SpringweetsWeek sponsors yet? You only have a couple days left! Do so by using the widget located at the end of this post. And there are a lot more recipes posted by others bloggers today, listed below!

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Muffins by Sweet Beginnings
• Carrot Sponge Cake by Cindy’s Recipes and Writings
• Coffee Cinnamon Rolls by A Day in the Life on the Farm
• Crepes with Orange Butter and Almonds by That Recipe
• Easter Cookie Cake by Kate’s Recipe Box
• Key Lime Mini Loaf Cakes by Jen Around the World
• Key Lime No Bake Cheesecake by Devour Dinner
• Kumquat Lavender Marmalade by The Spiffy Cookie
• Lemon Lavender Bread by Eat Move Make
• Mini Coconut-Lemon Quick Bread by Palatable Pastime
• No Churn Praline Coffee Ice Cream by For the Love of Food
• Raspberry Almond Cappuccino Parfaits by Blogghetti
• Raspberry Almond Scones with Coffee Glaze by Hezzi-D’s Books and Cooks
• Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures
• Strawberry Cream Cheese Pie by House of Nash Eats

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

One year ago: Lemon Poppy Seed Madeleines

Two years ago: Black Pepper Parmesan Biscuits

Three years ago: BBQ Hand Pies with Beer Cheese Dip

Five years ago: Boozy Apple Cinnamon Bread Pudding

Six years ago: Dark Chocolate Peanut Butter Cup Cake

Seven years ago: Mini Chocolate Caramel Peanut Butter Cheesecakes

Eight years ago: Creamy Tomato Tortellini Soup

Ten years ago: Banana Pecan Waffles

KUMQUAT LAVENDER MARMALADE

Print

Yield: 2 cups Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. fresh kumquats, sliced crosswise and deseeded
• Juice from one lemon (about 3 Tbsp)
• 2 cups sugar
• 2-1/4 cups water
• 1/4 tsp lavender extract
• 1/4 tsp vanilla extract (optional)*

Directions

1. In a medium pot, combine the kumquats, water, sugar, and lemon juice.
2. Bring to a boil, reduce heat slightly and let boil for 15 minutes, stirring occasionally.
3. Reduce to a simmer, and cook for another 20-25 minutes or until reduced by half (to about 2 cups).
4. Remove from heat, stir in lavender extract, then transfer to a jar. At this point you can either process to seal or store in the fridge.

Notes

* The vanilla extract will help bring out a Fruit Loop flavor.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.