4.9 from 141 votes
Linzer Cookies
Linzer Cookies are buttery almond-flavored cookies made from a dough combining butter, sugar, eggs, flour, almond flour, and vanilla sugar. The dough is chilled until firm, then rolled and cut into shapes with cut-outs, creating sandwich cookies filled with apricot or cranberry jam. Baked until lightly golden, they offer a tender, mildly nutty texture and sweet fruity centers.
Prep Time
1 hr
Total Time
1 hr
Servings:
25
double biscuits
Course:
Dessert
Cuisine:
International
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!
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