Linzer Cookies are a delightful treat that combines rich, buttery dough with a fruity jam filling, perfect for any occasion. The cookies are not only charming but also incredibly satisfying, making them a must-try for your next baking adventure.
When making Linzer Cookies, consider using finely grated almonds or hazelnuts depending on your preference; either works beautifully. For those with gluten sensitivities, gluten-free flour can be a suitable substitute for cake flour. Don’t forget to check for nut allergies if you’re sharing the delicious cookies with friends and family. Quality raspberry jam or jelly will enhance the flavor, and feel free to experiment with other fruit fillings if you like.
Cookies
Linzer Cookies Recipe
Ingredients
- 1 1/2 cups butter, softened (3 sticks)
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon lemon rind, grated
- 1/2 teaspoon vanilla
- 3 1/3 cups almonds, very finely grated (or hazelnuts)
- 3 1/3 cups cake flour, unsifted (I use all purpose flour)
- 1 teaspoon baking powder
- 1 3/4 teaspoons cinnamon
- 12 ounces raspberry jam (I use raspberry jelly, hate those seeds)
- confectioners’ sugar
Instructions
- Beat 1 1/2 cups softened butter and 1 cup sugar together until light and fluffy.
- Add in 1 egg, 1 egg yolk, 1 teaspoon grated lemon rind, and 1/2 teaspoon vanilla, blending well.
- Stir in 3 1/3 cups finely grated almonds or hazelnuts until incorporated.
- Mix in 3 1/3 cups unsifted cake flour, 1 teaspoon baking powder, and 1 3/4 teaspoons cinnamon, blending until just combined.
- Wrap the dough in wax paper and chill for several hours or overnight, which helps with rolling it out later.
- When ready to bake, divide the dough in half. Roll out one half between two sheets of wax paper to slightly less than 1/4 inch thickness, making sure it doesn’t stick.
- Remove the top sheet of wax paper and cut out circles or hearts from the rolled dough. Carefully transfer the shapes to an ungreased cookie sheet lined with parchment paper, reserving any scraps for later.
- Repeat the process with the second half of the dough, ensuring equal numbers of cookies are made.
- Using a smaller cookie cutter, cut out the centers of half the cookies, leaving solid cookies for the bottom layer.
- Bake in a preheated oven at 350 degrees for about 12 minutes, or until the edges are golden brown.
- Once baked, remove the cookie sheets from the oven and use a wide spatula to transfer the cookies to wire racks to cool.
- While cooling, heat 12 ounces of raspberry jam or jelly until it’s spreadable. Spread each solid cookie with a layer of jam and gently press a cut-out cookie on top to create a sandwich.
- Sprinkle the tops of the cookies with confectioners’ sugar, and for a delightful finish, add a dab of jam into the center of each cut-out cookie before letting them set slightly.
- Store the cookies in layers with wax paper between each layer to keep them fresh.
Part of our Homemade Cookie Recipes collection — Part 4 of 7:
If you are looking for another delightful cookie recipe, consider trying Liron’s Oatmeal Cookies. The combination of wholesome oats and a hint of molasses creates a chewy texture that is simply irresistible.