Linzer cookies

Linzer cookies are a very famous type of cookie. We have all seen them at one time or another, especially this holiday season, since November or even earlier. They are a two-layer cookie. A crunchy and soft cookie base inside, with a layer of jam on top and then another cookie on top of the jam, but which has a hole in the shape of some figure, making the filling jam visible from the outside.

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Usually a little powdered or impalpable sugar is sprinkled on top, just to give them a sweet touch and to decorate them. The jam filling of these cookies can be strawberry or any other kind of jam, but usually it is some fruit with a citric touch, especially if they are berries, such as blueberries, blueberries, blackberries or raspberries, or a combination of all of them.

These cookies are very common in the typical metal boxes with cookies inside that are sold in many supermarkets and stores of all kinds in the end of the year season and are very good. Well, this recipe is the homemade version of these cookies, to make them at home in an easy way and also they look great.

Now, to make the shape of these cookies you have to use a cookie cutter, metal or any other material. The idea is to make a small shape, because these cookies are small. The same cutter is used for the base of the cookie and for the top. The only difference is that the top part (with another cutter of the same shape but smaller or a cutter of another shape) has a hole in the middle, so that when you put everything together, you can see the jam filling. This is one of the characteristic points of this type of cookies and what makes them so beautiful and special.

If you like this recipe, you have to check out our recipe for gingerbread cookies, a classic for this season, plus they are fresh, cozy and delicious!

Linzer cookies
Prep Time
40 mins
Cook Time
13 mins
Refrigeration
1 hr
Total Time
1 hr 53 mins
 
Course: Breakfast, Dessert, Snack
Cuisine: Swiss
Servings: 36
Ingredients
  • 1 C (7.90 oz) (225 gr) unsalted butter, at room temoerature
  • 1 C (4.30 oz) (123 gr) confectioners sugar (powdered sugar)
  • 3/4 tsp (0.13 oz) (3.7 gr) salt
  • 2 egg yolks, big
  • The seeds of a vanilla bean (or 2 tsp -0.17 oz – 5 ml- vanilla extract)
  • 1/2 tsp cinnamon, ground
  • The zest of a lemon or orange
  • 2 C (9.17 oz) (260 gr) all purpouse flour
  • 1 C (4.60 oz) (130 gr) almond flour
  • 1/2 C raspberry marmalade (or your favorite flavor)
  • Confectioners sugar, for decorating (optional)
Instructions
  1. In a medium bowl sift the wheat flour and almond flour.

  2. In a large bowl with an electric mixer or hand whisk, cream together the butter, powdered sugar and salt for 3 minutes until light and fluffy.

  3. Add in the egg yolks, vanilla seeds or extract, ground cinnamon, orange/lemon zest and beat for 1 more minute until blended.

  4. Add the flour mixture and mix with a rubber spatula until a soft dough that does not stick to your hands forms.

  5. Divide the dough into two equal parts, wrap each in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

  6. After the refrigeration time, preheat the oven to 375ºF (180°C) and line 2 big baking sheets with parchment paper.

  7. Roll out each portion of dough with a rolling pin (no matter the shape) until it is 6mm thick.

  8. Cut the dough with a cutter of approximately 5cm in the shape of your choice, it can be circular, heart, star, etc. Take the leftover dough, stretch it and cut it again.

  9. Once you have all the cookies cut, place them on trays 3 cm apart and refrigerate them for 10 minutes before baking.

  10. Bake the cookies for 12-13 minutes until lightly browned. Once ready, let them cool for 10 minutes on a wire rack.

  11. To form the typical Linzer cookies, take one cookie and spread 1 teaspoon of jam in the middle. Then place another cookie on top, flatten a little so that they stick together and let stand for at least 30 minutes. Decorate with powdered sugar on top.