Experience the timeless delight of Linzer Cookies with our delectable recipe. These charming treats combine rich buttery goodness with a hint of almond, crowned by a jewel-like center of vibrant raspberry jam. Perfect for holidays, special occasions, or any time you crave a taste of refined sweetness.
Linzer Cookies, with their delicate almond-flavored crust and sweet raspberry jam filling, are a timeless classic that adds a touch of elegance to any occasion. Whether you’re looking for a delightful treat to share with family and friends or a beautiful addition to your holiday cookie platter, Linzer Cookies are the perfect choice.
In this blog post, we’ll walk you through a simple and delicious Linzer Cookie recipe, including the key ingredients and step-by-step directions. Plus, we’ll answer some frequently asked questions about these delectable cookies.
Why You would Love this Recipe for Holiday Linzer Cookies
You will love this Holiday Linzer Cookies recipe because it offers a delightful combination of flavors, a beautiful presentation, and the option to customize it to your taste. The buttery, almond-infused crust and sweet raspberry jam filling create a perfect holiday treat that’s both delicious and visually appealing.
Plus, with the freedom to experiment with different jams and shapes, you can make these cookies uniquely yours and a showstopper on your holiday dessert table.
Ingredients for Holiday Linzer Cookies
Before we delve into the recipe, let’s take a look at the ingredients you’ll need to make these scrumptious Linzer Cookies:
- 12 tablespoons of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1 teaspoon of cinnamon
- 1 egg yolk
- 1 teaspoon of vanilla extract
- 1 1/3 cups of all-purpose flour
- 3/4 cup of almond flour
- 1/4 teaspoon of sea salt
- Raspberry jam (for filling)
- Powdered sugar (for dusting)
Now, let’s get started with the step-by-step instructions for making these Linzer Cookies.
Instructions on How to Make Holiday Linzer Cookies
Begin by beating the softened butter, granulated sugar, and cinnamon together in a bowl until the mixture is light and fluffy. This should take approximately 3 minutes. Make sure to scrape the bowl as needed.
Next, add the egg yolk and vanilla extract to the mixture and beat until well combined.
In a separate bowl, combine the all-purpose flour, almond flour, and sea salt. Slowly add this dry mixture to the egg and butter mixture, mixing until just combined. Avoid over-beating the dough.
Place the dough in the bowl in the refrigerator for about 30 minutes. This will help the dough firm up and make it easier to work with.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) while the dough is chilling in the refrigerator.
Once the dough has chilled, remove it from the refrigerator and let it soften for 5 to 10 minutes. It should still be cold but not rock-hard. On a floured surface, roll the dough out to a thickness of about 1/8 inch. Use a 2 1/2-inch round cookie cutter to cut out cookies. Transfer the rounds to a parchment-lined baking sheet. Gather the scraps, roll them out, and repeat the cutting process. If the dough becomes too sticky, refrigerate it for about 20 minutes until firm.
From the remaining dough, cut out 15 rounds. On these cookies, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Continue to reroll the scraps to make more cookies.
Bake all of the cookies for 12 to 15 minutes or until the edges start to turn a light golden brown. Allow them to cool for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely.
Using the back of a spoon, spread a small amount of raspberry jam across the center of each whole cookie. Then, sandwich the cookies with the cutouts on top. Finish by sprinkling a dusting of powdered sugar on the cookies.
Finish by sprinkling a dusting of powdered sugar on the cookies.
Frequently Asked Questions (FAQs)
Can I use other types of jam for filling these cookies? Yes, you can certainly get creative with your jam choices. While raspberry jam is a classic choice, feel free to experiment with other flavors like apricot, strawberry, or even a combination of different jams for a unique twist.
Can I make Linzer Cookies in advance and store them? Absolutely! Linzer Cookies store well in an airtight container at room temperature for up to a week. Just be sure to layer them with parchment paper to prevent sticking.
Can I substitute almond flour with regular flour in this recipe? Almond flour adds a unique flavor and texture to Linzer Cookies, but if you have nut allergies or prefer not to use it, you can substitute it with an equal amount of all-purpose flour.
Can I freeze Linzer Cookies for later? Yes, you can freeze Linzer Cookies. Place them in an airtight container or a zip-top bag, separating layers with parchment paper. They can be frozen for up to three months.
Linzer Cookies are not only a delight to your taste buds but also a work of art on your dessert table. With a buttery, almond-infused crust and a sweet jam filling, they offer the perfect balance of flavors. By following this simple recipe, you can create your own batch of Linzer Cookies to impress your loved ones or guests at any gathering. So, roll up your sleeves, put on your apron, and let the baking adventure begin!
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How to Make Holiday Linzer Cookies
Ingredients
- 12 Tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cup flour
- 3/4 cup almond flour
- 1/4 teaspoon sea salt
- Raspberry jam, for filling
- Powdered sugar, for dusting
Instructions
To make the dough
- Beat the butter, sugar, and cinnamon until light and fluffy, scraping the bowl as needed, about 3 minutes.
- Add the yolk and vanilla and beat until combined.
- Add the flour, almond flour and cinnamon to the egg mixture and mix until just combined. Don’t over-beat.
- Refrigerate the dough in the bowl for about 30 minutes.
- Preheat the oven to 350 degrees.
To assemble
- Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but shouldn't feel rock-hard. On a floured surface, roll the dough out about 1/8"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
- Cut 15 rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Continue to reroll the scrapes to get as many cookies as possible.
To bake
- Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
To fill the cookies
- Using the back of a spoon, spread a little bit of jam across the center of each whole cookie.
- Sandwich with the cookie with the cutout on top.
- Sprinkle with a dusting of powdered sugar.
i am Austrian, the Danube valley of Wachau is famous for wine and apricots so it is customary to use home made apricot preserves, from our trees if possible, refined with some Stroh Rum. also i dont use almond flour but normal flour, then powdered with a bit vanillin sugar. salt, cinnamon, vanilla seeds from a bean, and fresh lemon juice. i use fresh almonds finely ground up which make the dough delicate and flavorful. when hot from the oven one must be careful because the cookies are very fragile! cooled, after applying the preserves on the bottoms you carefully screw the tops with the eyes with very gentle pressure unto the bottom, so have enough jam on so it glides softly and dust finished cookies with a mixture of confectioner’s sugar blended with a package of Vanilla Sugar (Dr Oetker) which smells amazing and adds to the magic!
Author
Thank you for the information! Glad to know that.
Store in an airtight container, we do in tin with confectioner’s paper, at room temperature for up to 3 weeks (holidays) if they last that long haha. very addictive!!!