Description
Linzer cookies are sweet, soft, buttery and extremely delicious. They’re a real Christmas classic and the perfect small sandwich cookie to complete your holiday baking marathon. Linzer Cookies might be a little bit time-consuming, but oh-so worth it!
Ingredients
Scale
- 180 g butter, room temperature
- 80 g powdered sugar
- 1 pinch salt
- 1 tsp vanilla extract / sugar
- 250 g flour
- Powdered sugar for sprinkling
- 150 g apricot jam (or raspberry, redcurrant jam)
Instructions
- In a bowl, cream together the soft butter, powdered sugar, salt, and vanilla.
- Pour in the flour carefully and stir well. The dough will come together quickly.
- Form a flat disk with the dough, and wrap it in plastic wrap. Let cool in the fridge or outside for 30-60 minutes.
- If the dough is too hard, leave the dough at room temperature for approx. 15 minutes to soften.
- Between two sheets of plastic wrap, roll the dough out 2-3 mm thick. Sprinkle on some flour if too sticky.
- Use a round cookie cutter to cut out the cookies, and carefully place them on a baking sheet lined with parchment paper. Using a smaller cookie cutter or a piping tip, cut out the middle of every second cookie (half of your cookies should have a cut-out middle, and the other half should be a whole “base”).
- If you have left-over dough, roll into a disk again, let cool, and cut out more cookies.
- Preheat oven to 160°C fan-assisted (350°F non-fan-assisted).
- Bake the cookies for 5-9 minutes, depending on the size of your cookies. Bake until slightly browned at the edges.
- Let cool on the baking tray for at least 1 hour.
- Sprinkle the cookies with the cut out middle parts with powdered sugar.
- Place about 1 teaspoon of jam on each of the base cookies.
- Carefully lay a powdered sugar cookie with the middle missing on top of each base cookie. Give the cookie-sandwich a slight squeeze.
- Keep the Linzer Cookies in an airtight container in a cool, dry place for up to 3 weeks. Enjoy!
Notes
- Apricot jam is a family-favourite filling. Raspberry jam is also delicious; and we loved the Linzer Cookies filled with Mango-Maracuja-jam!
- I find it easiest to work with cool dough, because the cookie cutter doesn’t stick.
- Over time, the cookies get softer because the jam moistens the cookies. If you want crisp cookies, put the jam in the cookies the day of serving. Keep the unfilled cookies in an airtight container in a cool, dry place.
Keywords: Christmas cookies, christmas baking, Linzer cookies, easy Linzer cookies