Linzer Cookies
Linzer Cookies are soft, buttery cookies that are traditionally filled with various fruit jams. They are an easy but impressive cookie to make at home!
Servings: 20 cookies
Calories: 191kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ tsp salt
- 1 cup unsalted butter room temperature
- ⅔ cup granulated sugar
- zest of 1 lemon
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- confectioner’s sugar for dusting
- strawberry raspberry, apricot jam or lemon curd, for filling
Instructions
- Using a large bowl, add all-purpose flour, almond flour and salt; stir until well combined. Set bowl aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and lemon zest until light and fluffy (~3 minutes on medium speed).
- Add egg, additional egg yolk and vanilla extract; mix on low speed until well combined.
- Add flour mixture (from above); mix on low speed until well combined.
- Divide the dough in half and shape each piece into a round disc. Wrap in plastic wrap and chill for 1 hour.
- Line 2 baking sheets with parchment paper; set pans aside.
- Remove one piece of cookie dough from refrigerator and let soften for ~5 minutes, or until it’s able to be rolled.
- Working on a lightly floured surface, roll dough out until it’s ¼”thick. Using a 2½” round cookie cutter, cut out as many cookies as possible. Re-roll any remaining scraps and repeat until all dough has been used. Place cookies on prepared cookie sheet and then place pan in the refrigerator for 30 minutes. (Note: This dough contains a lot of butter. If at any point, the dough becomes too sticky to roll, place it back in the refrigerator for a few minutes.)
- Repeat process with the other piece of dough. This time, after cutting the cookies, use a small 1” round cookie cutter to make a peekaboo cutout in the center of each cookie. (Tip: If you don’t have a tiny round cutter, the end of a larger round piping tip works well.) Place cookies on other baking sheet and then place in the refrigerator for 30 minutes. (Note: These cookies will not expand much in the oven, so they can be placed close together.)
- Preheat oven to 350°F.
- Bake both pans of cookies for 11-14 minutes, or until edges of cookies just begin to turn golden brown. Let cookies cool on pans for 5 minutes before transferring to a wire rack to finish cooling.
- Place the cookies with the peekaboo holes in them on a piece of parchment paper. Using a fine mesh sieve, sift confectioner’s sugar on top of cookies.
- Turn the whole cookies over and spoon ~1 teaspoon of jam or lemon curd into center of each cookie. Top with sugar-dusted cookies.
- Store cookies in an airtight container at room temperature (if jam filled) or in refrigerator (curd filled) for up to 5 days.
Nutrition
Calories: 191kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 63mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 308IU | Calcium: 19mg | Iron: 1mg
