Linzer Cookies
User Reviews
5
Linzer Cookies
Description
The recipe for Linzer Cookies uses all-purpose flour combined with salt and baking powder, blended into a cookie dough with softened butter, granulated sugar, eggs, and almond extract. After chilling the dough discs, they are rolled thin and cut into shapes, with tops cut to create windows showing the raspberry jam filling. The dough's almond extract lends a subtle nutty aroma, while the raspberry jam adds a tart-fruity contrast to the rich cookies. Baking produces cookies with a soft but structured texture that holds jam well without crumbling. A light dusting of confectioners sugar on the assembled cookies provides contrast and slight sweetness. These cookies can be stored in airtight containers at room temperature and soften slightly as they rest due to the jam moisture. Different jams can be used for variation, and small cut-out scraps can be baked separately as tiny cookies. The recipe is written for a conventional oven, with adjustments suggested for convection ovens.
Ingredients
- 3 cups (360g) all-purpose flour plus more for bench flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (226g) butter softened at room temperature, unsalted
- 1 cup (200g) granulated sugar
- 2 large egg room temperature
- 1 teaspoon almond extract
- 1 1/2 cups (345g) raspberry jam
- 1/2 cup (65g) confectioners sugar may not need it all
Instructions
- In a medium-sized bowl, combine the flour, salt, and baking powder and set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy on medium speed.
- Add the eggs and almond extract and beat on medium-high speed until incorporated, scraping down the sides if needed.
- Reduce speed to low and add the flour mixture, beating until incorporated and a dough is formed.
- Split the dough in half and pat down to form two discs. Wrap each disc in plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Remove the dough discs from the refrigerator and allow to sit for 10 minutes. Using a rolling pin, roll out one section at a time to 1/8" inch thick. Using a round or shaped cookie cutter, begin to cut out cookies. For each whole cookie you cut, you will need to cut one cookie with a hole in the center. Place the cut cookies onto the baking sheet. Use any leftover scraps to re-roll and repeat the process.
- Bake in the oven for 8-10 minutes. Once done, move to a cooling rack and allow to cool completely before spreading the preserves onto each cookie, topping with a center-cut cookie to create a sandwich, and dusting the cookies with confectioner's sugar.
Notes
- Any jam flavor can replace raspberry, offering different tastes to the cookies.
- Extra jam can be added to the sandwich centers for a more pronounced fruity filling.
- Reuse leftover small cut-outs by re-rolling to make more cookies or baking them as mini cookies.
- Store cookies in an airtight container at room temperature for 1-2 weeks; they will soften slightly due to jam moisture.
- For convection ovens, reduce baking temperature by 25°F and check cookies earlier than usual.
Nutrition Information
Show DetailsNutrition Facts
Serving: 44sandwich cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 120kcal | 6% |
| Carbohydrates | 19.5g | 7% |
| Protein | 1.2g | 2% |
| Fat | 4.3g | 7% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 30mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 10.8g | 22% |
| Calcium | 3mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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