Traditional Linzer Cookies
Traditional Linzer Cookies bring warmth and nostalgia with delicate sweetness, often filled with jam and dusted with powdered sugar.
Ingredients
Cookie Dough Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened Ensure the butter is softened, not melted.
- 2/3 cup granulated sugar
- 1/2 cup ground almonds Substitutions can be made with other nut flours.
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup fruit jam (like raspberry or apricot) Choose a flavor you love.
- Powdered sugar for dusting Dust the cookies before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla and almond extracts. Mix well to combine.
- Gradually add in the flour, ground almonds, and salt. Stir until the dough forms a soft ball.
- Divide the dough into two equal portions. Wrap each in plastic wrap and chill in the refrigerator for about 30 minutes.
Baking
- Roll out one portion of dough on a lightly floured surface to about 1/8 inch thick.
- Use cookie cutters to cut out shapes, making a small cut-out in the center for half of the cookies.
- Place the cookies on the prepared baking sheets. Bake for 10-12 minutes, or until lightly golden around the edges.
- Allow the cookies to cool completely on a wire rack.
Assembly
- Spread a thin layer of fruit jam on each whole cookie and sandwich with a cookie that has a cut-out.
- Dust with powdered sugar before serving.
Notes
Proper storage helps retain freshness. Store in an airtight container for up to a week or refrigerate filled cookies for up to two weeks. You can freeze filled cookies for longer storage.