Linzer Cookies
User Reviews
4.9
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Prep Time
1 hr
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Total Time
1 hr
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Servings
25 double biscuits
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Course
Dessert
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Cuisine
International
Linzer Cookies
Description
Linzer Cookies rely on a dough enriched with almond flour and regular flour, sugar, and butter for a rich taste and crumbly texture. The butter is beaten until creamy before incorporating egg and mixed dry ingredients. After chilling, the dough firms up to make it easier to roll and cut. Cookie shapes often have a cut-out center so when sandwiched with jam, the filling is visible, adding color and flavor contrast.
Baked at moderate temperature until edges lightly brown, the cookies have a delicate bite and sweet aroma from vanilla sugar. Filling with apricot or cranberry jam provides a slightly tart sweetness that offsets the buttery cookie. These cookies are often enjoyed during holidays or special occasions and can be stored to maintain freshness.
Ingredients
Ingredients
- 250 g butter
- 120 g sugar
- 1 vanilla sugar sachet
- 1 egg
- 300-350 g flour
- 150 g almond flour
- 1 pinch salt
- apricot jam or cranberry jam
Instructions
How to make LINZER COOKIES:
- Mix the soft, room temperature butter with the sugar until creamy, about 10 minutes.
- Add the egg and continue mixing until smooth. Turn off the mixer.
- Mix the flour with the almond flour, salt, and vanilla sugar.
- Spoon the dry ingredients over the buttercream and fold in with a spoon.
- The mixture will be slightly soft and sticky but will harden in the refrigerator.
- If you find the mixture too soft, add 1-2 tablespoons more flour.
- Wrap the dough in cling film and refrigerate for 2-3 hours.
- Divide the dough into 2 pieces. Roll one piece out into a 0.3cm (0.12 inch) thin sheet.
- The other piece of dough is chilled again.
- Cut out stars, fir trees, or any other shape you like, and put them on a baking tray lined with baking paper.
- Preheat the oven to 180 degrees Celsius (356 F).
- Bake the cookies for 13-15 minutes until lightly browned around the edges.
- Remove and place on a cooling rack.
- While the first batch are baking, take the other piece of dough out of the fridge and cut into cookies.
- Once baked and cooled, cover with jam to taste. I use apricot jam for stars and cranberry jam for fir trees.
- Put the cookies in a tin and leave in a cool place overnight. This will help them soften.
- The next day dust with sugar and serve with delight.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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