Linzer Cookies


Linzer cookies

I think most of us have grown up with Linzer cookies around the holidays. Those scrumptious cookies dusted with powdered sugar and a jam filling in between the two layers. It was one of my favorite cookies growing up, and I always looked forward to when my mom was baking them. Although there are a lot of different ways to make them, I like to think that the traditional Swiss or Austrian way is the best. For the cookie dough, almonds are a must, and the filling should be raspberry preserves, preferably with seeds.

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Linzer Cookies
Makes 18-24 cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2/3 cup roasted almonds (sliced is easier to find in stores), finely ground
  • 1/2 tsp. baking powder
  • 1/2 tsp. fine kosher salt
  • 1/4 tsp. ground cinnamon
  • 1 cup unsalted butter, room temperature and cut into small pieces
  • 1/2 cup (packed) light brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • Confectioners’ sugar, to dust
  • 5-6 ounces raspberry preserves

Directions

  1. In a food processor (or immersion blender) pulse sliced almonds until finely ground. Whisk together flour, finely ground almonds, baking powder, salt and cinnamon in a bowl. Set aside.
  2. In a large bowl, beat butter and brown sugar with an electric mixer on medium-high speed, until light and fluffy, about 3 minutes. Add egg and vanilla and beat until well mixed. Reduce mixer speed to low, slowly add flour mixture until just combined, about 1 minute. Do not overmix.
  3. Divide dough in half, wrap separately in plastic and chill in fridge for at least 2 hours, and up to 24 hours.
  4. Preheat oven to 350° F, remove half the dough from fridge, letting the other remain chilled. Roll out dough (on lightly floured surface or between two sheets of wax paper) to about 1/8″ thickness. Using a 2 1/2″ cooking cutter, cut out the dough into rounds. Using a smaller cookie cutter (3/4″ to 1″ round or patterned), cut out holes in half the 2 1/2″ rounds. Place on parchment paper or Silpat, about 1″ apart.
  5. Bake cookies, until edges are golden, about 10-12 minutes, rotate baking sheet halfway through. Let cool slightly on baking sheet before transferring to a wire rack to cool. Remove second dough from fridge and repeat (rolling, cutting and baking).
  6. Once cookies are cooled, sprinkle all rounds with powdered (confectioners’) sugar. Flip over solid cookie rounds so bottom side (non-sugared) is up, spread raspberry preserves, about 1 teaspoon on each cookie. Place cookies with holes on top.
  7. Bon Appétit!

Linzer cookies 2These cookies can be made days ahead, but should be stored in an airtight container. To maintain the fresh-baked look, wax or parchment paper can be used between the cookies when storing. Having said that, I rarely do that as the cookies are rarely around more than two days.

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