Linzer Cookies
Fun, classic, and beautiful, Linzer Cookies are made with your choice of jam sandwiched between two chewy, crunchy almond sugar cookies.
Equipment
- Stand-mixer
- Parchment paper or silicone baking mat
- Linzer Cookie Cutters
Ingredients
- 1 cup (225 g) unsalted butter softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups (300 g) all-purpose flour
- ¾ cup (85 g) almond flour
- ½ teaspoon salt
- ½ cup jam any kind, or multiple kinds
- ¼ cup powdered sugar for dusting
Instructions
- In a large mixing bowl, cream together the butter, granulated sugar, and powdered sugar until smooth. Add the egg, vanilla extract, and almond extract and beat well.
- Mix in the flour, almond flour, and salt until the dough forms and no dry streaks remain.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Preheat the oven to 350°F (180°C), or 160°C fan oven. Line 4 cookie sheets with parchment paper or a silicone mat and set aside.
- On a lightly floured surface, roll the dough until it is about ¼” thick, then use your cookie cutters to cut out desired shapes, half solid and half with a cutout “window” in the middle.
- Carefully transfer the cookies to the prepared baking sheets, and bake for 8-10 minutes or until lightly golden.
- Allow to cool completely, then flip the solid cookies so that the cooked side is facing up. Spread with a thin layer of desired jam, then press the cutout cookie on top. Sprinkle the cookies with powdered sugar before serving.
Notes
- Measurements: Issues with cookies almost always come down to issues with measuring ingredients, especially flour. Always measure flour by scooping and leveling, rather than dipping the measuring cup into the flour canister.
- Flavor Variations: Instead of almond extract, mix in a bit of cinnamon, grated orange zest, or lemon zest.
- Filling Options: Any type of fruit spread, dulce de leche, Nutella, or chocolate ganache.
- Chill the Dough: Don't skip this step! If the shortbread dough gets too warm, the cookies will spread too much during baking. Chill the dough for at least 1 hour, or up to 24 hours before baking.
- Don't Overbake: You'll know that the Linzer cookies are done when the edges just start to turn brown.
- Storing: Linzer cookies are best enjoyed fresh. They will soften if stored with the jam filling added. Instead, store the baked cookies without the jam in an airtight container for up to 4 days. Add the filling just before serving.
Nutrition
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 55mg | Potassium: 25mg | Fiber: 1g | Sugar: 11g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/linzer-cookies/