Classic Linzer Cookies are made up of a delicately rich buttery cookie that is sandwiched together with a layer of raspberry jam then topped with a dusting of powdered sugar. The perfect addition to any Holiday table.
Nothing says the holidays to me more than with a Linzer Cookies. You know the one, a buttery cookie that just melts in your mouth, combined with a sweet raspberry jam that brings it all together to form a delightful treat to serve around the Holidays or really any time of year. Best part, its very simple to make.
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What You Need To Make A Classic Linzer Cookie
Equipment:
- Baking Sheet: When baking cookies it is important to have a good baking sheet. I prefer one that is sturdy and made from aluminum because its a great heat conductor which will allow your cookies to brown evenly.
- Parchment Paper: No need for a nonstick baking sheet. I always line my baking sheets with a sheet of parchment paper. It not only prevents sticking but also makes clean up a breeze.
- Mixing Bowls: I always find that having mixing bowls in a variety of sizes helps in the preparation of recipes. I always opt for glass mixing bowls because the glass will not react to the food, changing its flavor.
- Mini Cookie Cutters: Traditionally, the top cookie on a Linzer Cookie has a cutout. Thats when mini cookie cutters come in handy. I love a set with a variety of shapes and sizes so that you can make your cookies match the season.
Ingredients:
- Flour: for this recipe you will need both All Purpose Flour and Almond Flour to establish that light and tender texture.
- Salt: A pinch of salt will help enhance the flavors in your recipe.
- Butter: Use unsalted so that you can control the salt in your recipe. Leave butter out so that it comes to room temperature. This will allow it to blend into the other ingredients easily.
- Sugar: For this recipe I used both Powdered Sugar and Light Brown Sugar.
- Eggs Yolks: This is the binder. It is best to have them at room temperature so that they blend into with the other ingredients smoothly.
- Vanilla extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Almond Extract: This will intensify the almond flavor.
- Jam: For these cookies I used a Seedless Raspberry Jam
Linzer Cookies
Course: DessertDifficulty: EasyThese delicate Linzer Cookies are a tantalizing treat. Two almond flavored sugar cookies that are sandwiched together with raspberry jam then dusted with the perfect amount of powdered sugar. These little gems are small in size but mighty in flavor.
Ingredients
2 Cups All Purpose Flour
1 Cup Almond Flour
1/4 Teaspoon salt
1 Cup unsalted butter, softened
1/2 Cup Powdered Sugar + more for dusting
1/3 Cup Light Brown Sugar
2 Egg yolks
1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Almond Extract
Directions
- To a large mixing bowl, whisk together the all purpose flour, almond flour and salt until combined. Set to the side.
- To the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter, powdered sugar and brown sugar until combined. Add the egg yolks, vanilla and almond extract and blend until smooth. Pour in flour mixture and blend until combined.
- Form dough into a disk and wrap in plastic wrap. Place in the refrigerator for one hour to chill.
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Remove dough from the refrigerator and place on a lightly floured surface. Roll to 1/8” thickness. Using a 2” to 3” diameter cookie cutter, cut out as many circles as possible. Transfer to prepared baking sheet, keeping them at least 1” apart. Using a small heart shaped cookie cutter ( or the shape of your choice ) cut out the center of half of the cookies on the cookie sheet. Place baking sheet in the refrigerator for 10 minutes.
- Remove baking tray from the refrigerator and place in the preheated oven for 10 minutes or until edges are just golden. Remove from oven and place on a wire rack to cool completely. Repeat process until all the dough has been used.
- Once all the cookies are baked and cooled, spread about 1 teaspoon of preserves on the bottom of the whole cookies. Dust the tops of the cookies with the heart centers with powdered sugar then place over the preserve topped cookie then serve.
- Enjoy.