Linzer cookies recipe easy

In the United States, Linzer cookies are a beloved treat, particularly during the holiday season. These delightful cookies consist of crisp almond shortbread, with a tangy raspberry jam filling sandwiched in between. 

One of my favorite cookie recipes, Linzer cookies are both crunchy and buttery, with a gorgeous window of jam that adds a festive touch. Dusted with powdered sugar, they make a stunning addition to any dessert spread, promising to be the highlight of the table and creating a true holiday treat!

What You Need to Make This Recipe

 

This Linzer Cookies recipe uses ingredients that are easy to find. You’ll need:

 

• 170g unsalted butter, softened
• 100g sugar
• 2 small eggs

 

• 160g purpose flour
• 1 teapson vanilla exctrat
• 72g ground almonds
• ⅛ teaspoon ground cinnamon or zest of 1 lemon

 

• 5 tablespoons raspberry jam, or strawberry jam, for filling
• confectioners' sugar for decoration.

 

These cookies are ridiculously simple, but you won’t be disappointed by the final product! Here is how you make them.

How to Make Linzer Cookies

In a large bowl, combine the all-purpose flour, almond flour, cinnamon, and salt, and whisk together. Set aside. Using an electric mixer, beat the butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes. 

Add the egg yolks one at a time, beating until each is just incorporated, and scrape the bowl after each addition. Finally, mix in the vanilla extract. With the mixer on low speed, gradually add the dry ingredients and mix until combined. 

Divide the dough in half and shape each portion into a disc. Wrap each disc securely in plastic wrap and refrigerate for about 1 hour, or until firm. Preheat the oven to 165°C. Working dough on a lightly floured surface with a rolling pin. Roll out the dough and use a 2-inch round cookie cutter to cut out 36 cookies. 

 Re-rolling the second disc and scraps as necessary. Arrange the cookies on the baking sheets, spacing them about 2 inches apart. With a 1/2 to 3/4-inch round, diamond, or star cutter, cut out the centers of half of the cookies. Place the baking sheet into the refrigerator.

Bake for 8 to 10 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Repeat with the remaining dough. Once cooled, dust the cookies with holes with powdered sugar.

Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing gently together to form a sandwich. Return to the wire rack and repeat.

 

Optional: Customize the jam. Add some variety to your cookie platter by using different jams to fill the cookies. Tart options like apricot or strawberry wonderfully, or you can even use lemon curd for a unique twist!