Chocolate Linzer Cookies
User Reviews
5
Chocolate Linzer Cookies
Description
The dough starts by whisking together dry ingredients including flour, salt, and baking powder with cocoa powder for a rich chocolate flavor. Butter, granulated, and brown sugars are creamed together until light and fluffy, then eggs and vanilla are incorporated for moisture and aroma. Dry ingredients are gradually mixed in to form a smooth dough, which is shaped into discs and chilled to allow flavors to meld and dough to firm up, making rolling easier. The dough is rolled to about 1/8 inch thickness on a cocoa-dusted surface and cut into shapes using a Linzer cutter with a central cutout that shows the filling. Baking at 325°F yields cookies with a tender, slightly crumbly texture. After cooling, cookies are sandwiched with fillings such as raspberry or blackberry jam or dulce de leche, creating contrast between the chocolate dough and sweet centers. Optionally, dusting with powdered sugar adds a finishing touch.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 ticks butter softened, unsalted
- 1 cup sugar
- 1/2 cup brown sugar
- 2 egg room temperature, large
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- salt sea salt
- 1/2 cup dulce de leche
- raspberry jam
- blackberry jam
- powdered sugar optional
Instructions
- In a small bowl, whisk together flour, salt and baking powder and set aside.
- Using a stand or hand mixer, cream together butter and sugars until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing well after each addition and making sure to stop and scrape the sides of the bowl with a spatula.
- Add in the vanilla extract and cocoa powder, mix well, stopping to scrape down the sides when needed. Slowly add in the flour mixture, and mix until smooth on low speed to avoid over mixing.
- Shape the dough into two - three discs, wrap in plastic and chill for at least two hours or overnight.
- When ready to bake preheat oven to 325F.
- Line baking sheets with parchment paper and set aside.
- Remove the dough from the refrigerator (one disc at a time), sprinkle cocoa powder onto a counter and roll out one of the discs to 1/8 inch thick. If the disc is too hard, let it at room temperature for 10 minutes. Dust the Linzer cutter with cocoa powder and start cutting out the cookies, making sure you have equal amount bottom and top cookies. Using the center Linzer cutter, make center cut outs into the top cookies.
- Transfer cookies onto the prepared cookie sheets and place at least 1-inch apart, sprinkle with sea salt if desired. Bake for about 9 minutes until the edges are firm and the centers are just slightly soft and puffed.
- Remove from oven, let the cookies cool on the tray for 3-4 minutes and transfer to a wire rack to cool completely. Cookies must be completely cooled before assembling.
- Place about 1/2 tablespoon of raspberry jam, or blackberry jam, or Dulce de Leche in the center of one of the bottom cookies and place one of the top halves gently on top, gently press so the jam doesn’t spill out the sides of the cookie. Repeat with remaining cookies.
- Optional: before assembling the top cookies can be dusted with powdered sugar for the raspberry and blackberry version.
- Store in an airtight container at room temperature for one week or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 65mg | 3% |
| Potassium | 53mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 150IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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