Linzer Cookies Recipe – Learn with Experts: This is a traditional recipe for Christmas cookies, and these Linzer Cookies will finish off any cookie tray. The butter cookies with almond and cinnamon flavor go great with the sour raspberry jam filling, making this a real holiday treat!
Linzer Cookies Recipe – Learn with Experts
Linzer cookies are one of my favorite cookie recipes. They have tart raspberry jam in the middle and crunchy almond shortbread cookies on the outside. These treats are crunchy, buttery, and jammy, and they have windows of raspberry jam that make them look beautiful. They look like they could be the star of any dessert spread.
Ingredients
- 2⅔ cups all-purpose flour (320g)
- 1½ cups almond flour (150g)
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups unsalted butter softened (340g)
- 1 cup granulated sugar (200g)
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ cup raspberry jam or strawberry jam strained (120mL)
- Powdered sugar to garnish
Also See:
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How to make it
- Mix the flour, almond flour, cinnamon, and salt in a big bowl with a whisk. Put the butter and sugar in the bowl of a stand mixer with a beater attachment.
- Mix them on medium speed for about 3 minutes, or until the mixture is light and fluffy. One at a time, add the egg yolks and beat until just mixed.
- After each addition, scrape the bowl clean. Add the vanilla and mix it in. Slowly add the flour mixture while the mixer is on low speed until it is all mixed in.
- Make a ball out of each half of the dough. Place each disc in the fridge for about an hour, or until it is hard.
- Warm the oven up to 350°F. Put parchment paper on two baking sheets. Leave the dough out at room temperature for five minutes, or until it gets a little softer.
- Roll out each ball one at a time until it is ¼ inch thick on a lightly floured surface. Cut the cookies out with a 2-inch round cutter, rerolling scraps as needed.
- There should be 36 cookies for you. On the baking sheets, space the cookies out about 2 inches.
- Cut out the middle of half of the cookies (about 18) with a ½- to ¾-inch round, diamond, or star cutter. Put it in the fridge for 30 minutes.
- Put it in the oven for 8 to 10 minutes, or until the edges turn a light golden color. Five minutes to cool on the pan. Place on a wire rack and let cool for 30 minutes or until completely cool.
- Do it again with the rest of the dough. Place ½ teaspoon of jam in the middle of each cookie with the flat side facing up. Sugar powder should be used to cover the cookies with holes.
- Put the jam-covered cookies on top of the jam and gently press down to make a cookie sandwich. Cookies can be kept flat in a container that keeps air out for up to 5 days.
Nutrition
- Calories: 166kcal
- Carbohydrates: 17g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 5g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 2g
- Trans Fat: 0.3g
- Cholesterol: 31mg
- Sodium: 36mg
- Potassium: 17mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 250IU
- Vitamin C: 0.4mg
- Calcium: 16mg
- Iron: 1mg
FAQ
Q1. How do I store leftovers?
Linzer cookies that have been left over can be stored for up to 5 days in a container that doesn’t let air in. They can also be frozen for up to three months in a jar that can go in the freezer. Put the cookies in the fridge or on the counter for 30 minutes to an hour, or until they are no longer frozen.
Q2. What do I serve with this?
You can enjoy these buttery linzer cookies with hot tea, freshly brewed coffee, or eggnog that you’ve made yourself. Eat them as a snack while you put up the Christmas tree or watch your favorite holiday movies. For an Austrian-themed holiday dessert spread, serve them with lebkuchen. For raspberry lovers in your life, put them on a tray with petit fours and raspberry pies.
Q3. Can I make the cookie dough ahead of time?
After making the dough ahead of time, you can save time during the busy holiday season. Follow the directions to make the dough. Then, shape it into discs, wrap it tightly in plastic wrap, and put it in a freezer-safe container. You can store them in the freezer for up to three months.
Let the discs thaw overnight in the fridge or until they are completely thawed out. Then, roll out the dough and bake it according to the directions. You can also make jam ahead of time and freeze it until you need it. Then, let it defrost overnight in the fridge or on low in the microwave.
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