Traditional Linzer Cookies
Traditional Linzer Cookies are elegant, jam-filled cookies made with a nutty dough, perfect for holidays or tea time, offering a delightful blend of flavors and a charming presentation.
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup ground almonds or hazelnuts Can substitute with other nuts or seeds.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fruit jam (apricot, raspberry, or your favorite) Various flavors can be used.
- to taste Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add the egg yolk and vanilla extract to the mixture, blending well.
- In another bowl, combine the ground almonds (or hazelnuts), flour, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide the dough into two equal parts, flatten into disks, wrap in plastic wrap, and refrigerate for at least one hour.
Baking
- Once chilled, roll out one disk of dough on a lightly floured surface to about 1/8-inch thickness. Use a cookie cutter to cut out shapes.
- On half of the cut shapes, make a smaller cutout in the center to allow the jam to show through.
- Place the cutouts on the prepared baking sheets and bake for about 10-12 minutes, or until the edges just start to turn golden.
- Remove from the oven and let them cool on wire racks.
- Once cooled, spread a thin layer of jam on the solid cookies and top with the cutout cookies, pressing gently to adhere.
- Dust the top cookies with powdered sugar for a festive look.
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Notes
Store in an airtight container; they keep well at room temperature for about a week or can be frozen for up to three months. Experiment with different nut and jam fillings for variety.