Posted on December 03 2021
Classic Linzer Cookies
Shared from Wilton blog
Add a festive flair to your Christmas desserts with these tender Linzer cookies. These traditional Austrian holiday cookies feature a decorative cutout on the top cookie that allows the raspberry jam filling to peek through, hinting at the delicious flavour to come. This linzer cookie recipe is easy to customise by using different jams and cookie cutter shapes for themed linzer tart cookies.
- Makes: About 20 cookies
- Skill: Easy
- 280 grams plain flour
- 225 grams butter, softened to room temperature
- 150 grams caster sugar
- 1/2 teaspoon vanilla extract
- 65 grams finely ground almonds
- 165 grams seedless raspberry jam (or jam of your choice)
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1-2 teaspoons icing sugar, for dusting
Make Cookie Dough. In a small bowl, combine flour, almonds, and cinnamon and set aside.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla extract then mix well.
Add the flour mixture to the butter mixture and mix only until incorporated.
Shape cookie dough and cut out cookies. Divide the dough into 2 pieces and press into two disk-shaped circles, about 1 inch thick. Wrap each section separately in plastic wrap and refrigerate for 2 hours or until firm enough to roll.
Preheat the oven to 180°C. On a floured surface, roll out one section of the dough 1/8 inch thick (keep remaining dough chilled).
Cut out half of the rolled dough using the round cutter with your chosen middle insert. These will be the top cookies.
Cut out an equal number of rounds using the same round cutter without the insert. These will be the bottom cookies.
Transfer all the cut outs to baking sheets with parchment paper. Dough scraps can be formed into a new disk, chilled for at least 30 minutes and rerolled.
Bake Cookies. Bake cookies for 10-12 minutes or until light golden brown. Cool on the cookie sheet for 2 minutes then remove from the cookie sheet onto a wire rack to cool completely.
Fill and assemble cookies.
Flip the bottom cookies and spread a teaspoon of jam on each.
Dust the top cookies with confectioners’ sugar. This step is best done before the sandwiching so the powdered sugar doesn’t get on the jam.
Gently sandwich the flat sides of cookies together, with the dusted cookie on top and the jammed cookie on the bottom.
To store: Linzer cookies can be stored at room temperature. To freeze baked cookies, use parchment paper to separate each layer of cookies.