Linecké cukroví – Czech Linzer Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
9 mins
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Additional Time
2 hrs
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Total Time
2 hrs 42 mins
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Servings
25 cookies
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Calories
93 kcal
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Course
Baked Goods
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Cuisine
Czech
Linecké cukroví – Czech Linzer Cookies
Description
Czech Linzer Cookies use a shortbread dough made from flour, cold unsalted butter, powdered sugar, egg yolk, lemon zest, and vanilla paste. The dough is mixed and gently kneaded until smooth, then rested chilled to firm the fat content. After dividing, one half is rolled out thinly to cut shapes like flowers. Top cookies usually have a small cut-out, revealing the jam layer inside. Baked cookies are assembled by sandwiching a dollop of jam between the two layers and dusting the top with powdered sugar.
The lemon zest and vanilla add brightness to the buttery cookie base. The jam filling offers a fruity tartness that balances the richness. When freshly baked, the cookies have a crisp bite but soften over time as the jam slightly moistens the dough. Proper chilling and careful rolling of the dough help maintain a tender texture without becoming too firm or tough.
These cookies are traditionally made during holiday seasons and keep well for about two weeks when stored in a cool, dry place. They can be stored loosely covered with plastic wrap and placed in a paper box with a lid. The dough may be rolled out between baking sheets to reduce stickiness. Linzer cookies make an elegant treat served with tea or coffee.
The recipe yields about 25 cookies.Over-kneading the dough will make cookies tough; knead just until soft.Keep dough chilled while rolling to improve handling and texture.Store baked cookies in a paper box in a cool, dry area around 50°F (10°C), loosely covered.Cookies are best baked from mid-December to just before Christmas due to shelf life and softening over time.
Ingredients
Linzer cookie dough:
- 1 ¼ cups all-purpose flour
- 1 tick butter cold, unsalted
- ⅓ cup powdered sugar
- 1 egg yolk
- ¼ teaspoon vanilla paste (or vanilla extract)
- 1 teaspoon lemon freshly ground, zest
To assemble:
- ½ cup jam e. g., raspberry or red currant
- ⅓ cup powdered sugar for dusting the top part of cookies
Instructions
- Sift 1 ¼ cups all-purpose flour in a bowl. Add cold, sliced 1 stick unsalted butter, ⅓ cup powdered sugar, 1 egg yolk, 1 teaspoon lemon zest, and ¼ teaspoon vanilla paste.
- Use your hands to work the mixture into a smooth dough. Be patient—it will take some time. Stop kneading as soon as the dough feels soft; over-kneading can make the cookies too firm. Wrap the dough in plastic wrap and let it rest in the fridge for at least two hours, or ideally overnight.
- Remove the dough from the fridge and divide it in half. Return one half to the refrigerator and leave the other on the counter for about 15 minutes to soften slightly. The dough should remain firm but pliable enough to roll out. Briefly knead it with your hands to ensure it is evenly smooth.
- Roll out the dough on a floured work surface to a thickness of ⅛ inch (3 mm), then cut out your shapes. I used a flower-shaped cookie cutter about 2 inches (5 cm) in size. If you are making cookies with a hole in the top layer, be sure to prepare an equal number of tops and bottoms.
- Gather the scraps of dough and knead them into a cylinder. Wrap the dough in plastic wrap and refrigerate until it firms up slightly. Once chilled, roll it out and cut out more shapes.
- Once you have finished working with the first half of the dough, take the second half out of the fridge and prepare the cookies the same way.
- Carefully transfer the cut-out Linzer shapes to a parchment-lined baking sheet using a flat knife or spatula.
- Bake the cookies in a preheated oven at 350 °F for 9 minutes.
- Dust the cooled tops of the cookies with ⅓ cup powdered sugar. Spread a layer of jam on the bottom cookie, then gently place the sugar-dusted top piece on it to create a sandwich.
Notes
- This recipe produces around 25 cookies ideal for holiday sharing.
- Minimize kneading to keep the cookies tender rather than firm.
- Roll dough on a floured surface or between baking sheets to manage stickiness.
- Once baked, store cookies loosely covered in a paper box in a cool, dry place at about 50°F for best preservation.
- The cookies have a crisp texture at first but soften after a day due to the jam; taste and texture improve with some resting time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 3mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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