LINZER COOKIES
Yield: 32 Cookies
Prep: 1 Hour
Cook: 27 min
In Austria, Linzer cookies are inspired by the famous Linzer Torte, one of the oldest known cake recipes in the world.
These delicate cookies are made with buttery dough, often flavored with almonds or hazelnuts, and sandwiched together with sweet jam. The top cookie has a small window cut into it so the bright fruit filling peeks through.
With their tender texture and fruity sweetness, Linzer cookies are as beautiful as they are delicious.
INGREDIENTS
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1 cup unsalted butter
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1 cup confectioners’ sugar, sifted
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2 large egg yolks
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½ tsp salt
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½ tsp cinnamon
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1 vanilla bean or 1 tsp vanilla extract
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2 Tbsp freshly squeezed lemon juice
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2 ½ cups all-purpose flour, leveled
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1 cup almond flour
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½ cup apricot or strawberry jam
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confectioners’ sugar for decorating
DIRECTIONS​
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In a large mixing bowl, use a hand held or stand mixer with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes. Add the sugar and mix to combine. Stir in the egg yolks until combined. Add the salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. On low speed, stir in flour and almond flour just to combine.
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Divide the dough in half and shape into 1-inch (2.6cm) thick discs. Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days.
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Preheat the oven to 350°F / 175°C and line 2 or 3 baking sheets with parchment paper. Set aside.
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On a lightly floured surface, roll out one dough disc at a time ¼ inch (0.6cm) thick. Using a 2-inch (5cm) cookie cutter of your choice, cut out cookies and place about 1-2 inches (2.5-5 cm) apart on the prepared baking sheets. You should end up with about 64 cookies.
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Bake one sheet at a time for 9-10 minutes until they look dry. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
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Fill cooled cookies with jam by spreading jam on the bottom of one cookie and placing another on top. Sprinkle it with powdered sugar if you like. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
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