Linzer Cookies
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5.0
3 reviews
Excellent
Linzer Cookies
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My crisp, buttery Linzer Cookies are about to become your favorite sandwich cookie recipe. With almond-scented cookie dough and a sweet raspberry filling, this classic Christmas cookie recipe will stand out from the cookie swap competition.
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Ingredients
- 1 cup slivered almonds or hazelnuts, toasted (see note 2)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened (1 stick, see note 3)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 cup seedless raspberry jam (see note 4)
- powdered sugar for dusting
Instructions
- In a food processor or grinder; process the hazelnuts or almonds using short pulses until finely ground. Set aside. In a small bowl, whisk together flour and salt.
- In a stand mixer with the paddle attachment on high speed, or with an electric mixer, beat butter until pale and fluffy. Add sugar and continue to beat until well combined. Beat in egg yolk, vanilla, and ground almonds.
- Reduce speed to low. Add flour and salt mixture and beat until just combined. Turn out the dough on to a floured surface and divide into two portions. Wrap each portion in plastic wrap and refrigerate until chilled, at least one hour.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Remove one portion of dough from the refrigerator (keep the other one chilled). Roll out between two pieces of parchment paper or wax paper to a thickness of 1/4-inch.
- Using a cookie cutter 2 to 3 inches in diameter, cut out cookies. In half of the cookies, cut a hole in the center 1 to 1 1/2 inches in diameter and remove.
- Repeat with remaining portion of dough and any remaining scraps. If the dough becomes soft or sticky, chill in the refrigerator for another 10 minutes. You should have about 24 cookies total, half with holes cut in the middle.
- Carefully transfer the cookies to prepared baking sheets using an offset spatula. Bake about 12 minutes or until lightly golden around the edges and firm. Loosen the cookies on the baking sheets but do not remove until completely cooled.
- To assemble the cookies, spread the bottom halves (no holes) with a thin layer of raspberry jam. Dust the top cookie halves with powdered sugar, then set on top of cookie bottoms. Spoon more jam to fill the cut-out holes.
Equipments used:
Notes
- Store Linzer cookies in an airtight container at room temperature (or you can store them on your chilly patio or in your garage if you live in a cold climate).
- Linzer cookie cutter set: You can use any cutters to make Linzer cookies such as biscuit cutters for the outside and any small cutters for the inside. If you're looking for crimped edges and classic cut-outs, though, I really liked the Wilton Linzer cookie cutter set, and that's what we used in the photos.
- Ground nuts: I used ground almonds in this recipe, but hazelnuts and walnuts are other good choices. To toast the nuts, preheat oven to 325 degrees. Spread the nuts on a rimmed baking sheet in a single layer. Toast in the oven until fragrant and the papery skin starts to crack, stirring occasionally, 10 to 20 minutes. The exact time depends on the size of the nuts. Start checking after 10 minutes and immediately remove from baking sheet.
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
- Seedless raspberry jam: Try currant, plum, apricot, fig jam, or even orange marmalade. Or fill Linzer Cookies a variety of the above (one flavor per cookie) for a multicolor cookie platter and a menu of options to please every sweet tooth.
- Yield: This Linzer Cookie recipe, made a 2- to 3-inch cookie cutter, should yield about 24 cookie halves or 12 sandwich cookies.
- Storage: Store Linzer cookies in an airtight container at room temperature (or you can store them on your chilly patio or in your garage if you live in a cold climate).
Nutrition Information
Show Details
Serving
1 cookie
Calories
235kcal
(12%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
55mg
(2%)
Potassium
90mg
(3%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
257IU
(5%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12sandwich cookies
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 235kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 55mg | 2% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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