Linzer Cookies
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Linzer Cookies
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Bake up these festive Christmas tree linzer cookies this festive season.
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Ingredients
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) Superfine sugar
- 1 egg
- Zest of one lime
- Fresh lime juice (one whole lime)
- Homemade or store-bought raspberry jam as required
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Instructions
Making the cookies:
- Preheat your oven to 180 degrees C / 350 degrees F and line your baking tray with parchment paper. Set aside.
- In a large bowl, mix the dry ingredients - flour and salt together. Set aside.
- In a stand mixer, add the butter and sugar and beat at medium speed for 2-3 minutes, scraping down the sides as needed.
- Add in the egg, lime zest, and lime juice, and beat until everything is incorporated well.
- Gradually add the flour mixture to the butter-egg mixture, mixing well to form the dough.
- Flatten the dough, wrap it in cling wrap, and refrigerate for at least an hour.
- Once chilled, roll out the dough to ¼-inch thickness and cut out Christmas tree-shaped cookies using a Christmas tree cookie cutter. Then, cut out the center of half of the cookies using a smaller version of the same shape cutter.
- Place them on the prepared baking tray and bake for at least 12 minutes.
- Once baked, let them cool completely.
For assembling the cookies:
- Apply a thick layer of raspberry jam on the whole cookie, and place the corresponding cut-out cookies on top of it carefully.
- Using a spoon, fill the cut-out centers of the cookies with some more jam, if required.
Notes
- Make sure your butter is at room temperature. It helps everything blend smoothly for that perfect cookie texture.
- Don’t skip chilling the dough. Let it rest in the fridge for at least an hour so it's firm and easy to roll.
- Sift your flour and salt before mixing.
- Roll your dough to an even ¼-inch thickness. This helps your cookies bake evenly and look uniform.
- Use a big Christmas tree cutter for the main shape and a smaller one for the centers. Feel free to use different shapes if you want to mix it up!
- Bake your cookies for about 12 minutes. Keep an eye on them—you want them just starting to turn golden around the edges.
- Let the cookies cool completely before assembling. This prevents the jam from melting and making a mess.
- Don’t be shy with the raspberry jam. A thick layer makes for a delicious filling. Make sure to fill the cut-out centers with extra jam for a pretty finish.
- Be gentle when placing the top cookies with the cut-outs. They’re delicate and can crack easily.
- Storage - keep in an airtight container at room temperature for up to a week, or freeze for up to a month.
Nutrition Information
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Calories
296kcal
(15%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
51mg
(17%)
Sodium
173mg
(7%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
386IU
(8%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 173mg | 7% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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