Linzer Cookies Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
27 mins
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Servings
15 sandwich
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Calories
184 kcal
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Course
Dessert, Baked Goods
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Cuisine
Eastern European
Linzer Cookies Recipe
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This Linzer cookies recipe makes festive and beautiful cookies that can be served for any occasion, especially during the holidays! Buttery, crispy and nutty, these jam-packed, sugar dusted Linzer cookies are absolutely delicious!
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Ingredients
- ¾ cup 1 ½ sticks unsalted butter, softened
- ½ cup sugar
- 1/4 teaspoon ground cinnamon
- zest of 1 small lemon
- 1 egg yolk, from a large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- ¾ cup almond flour
- ¼ teaspoon Kosher salt or sea salt
- Seedless raspberry jam, cherry jam or lingonberry jam for filling
- Confectioner’s sugar for dusting
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Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, scrapping the sides of the bowl as needed, about 2-3 minutes. Add the cinnamon, lemon zest, yolk and vanilla and beat to combine.
- In a separate bowl, combine the all-purpose flour, almond flour, and salt.
- Gradually add the flour mixture to the egg mixture and mix until just combined. Don’t overmix.
- Divide the dough in half and press each piece into a disc. Wrap tightly in plastic wrap and chill in the refrigerator for about 1 hour.
- Remove the dough from the refrigerator and roll out one disc of dough to about 1/8 – inch thick. Using a 2 ½ inch cookie cutter, cut out cookies (you should have about 15). Transfer the cutouts to a baking sheet lined with parchment paper. Gather the dough scraps, roll and repeat. If the dough becomes too soft or sticky, simply refrigerate until firm (about 15 minutes).
- Place the cutout cookies in the refrigerator and chill for 20 minutes.
- Preheat the oven to 350-degree Fahrenheit.
- While the first half of the cookies is chilling, cut about 15 cookies from the remaining dough. With a small cookie cutter cut out peekaboo windows in the center of each cookie cutout. Place the cookies on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
- Bake all the cookies for 12 to 15 minutes or until they are just beginning to turn a nice golden brown around the edges. Remove the cookies from the oven and cool on a wire rack.
- Dust the top halves of each cookie with powdered sugar, then spread the bottom halves with about ½ teaspoon of the jam. Top with the sugar-dusted cookies.
- Store the finished cookies in an airtight container on the counter or in the fridge for 4-5 days.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
37mg
(12%)
Sodium
41mg
(2%)
Potassium
15mg
(0%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
301IU
(6%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15sandwich
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 41mg | 2% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 301IU | 6% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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