Pete and Amy gave me a ton of tangerines from their home. I decided to make some marmalade and then some linzer-esque tarts with ginger. Very SoCal. Very crumbly, very good. Use any shape cookie cutter you want. I used rectangles and diamonds. I included the recipe for the marmalade in the link below. You can also use any marmalade or jam you desire.
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon ginger
1 1/2 cups butter softened
2 tablespoons milk
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup Tangerine marmalade
In bowl of stand mixer with paddle attachment, mix together butter, sugar, and vanilla until combined. Don’t over mix.
Add flours, ginger, milk, and salt. Mix on low speed until it comes together and there are no more butter streaks. Again, please don’t over mix.
Empty out bowl onto plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes.
Line two baking sheets with parchment. Take dough from refrigerator and roll to 1/4 inch thick. Using a cookie cutter, cut your shapes. Take half the cookies and cut out a window using a smaller cutter.
Place cookies on sheet and refrigerate for another 30 minutes and preheat oven to 350 degrees F. Bake cookies for 20 to 25 minutes until slightly browned. Let cool.
Dust the tops with powdered sugar. Turnover the bottoms so that the clean side will be on the bottom of the cookie. Spread some jam over the cookie and then cover with top. Let set for a few moments.