Linzer Cookies Recipe

 
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Linzer Cookies
How to make Linzer Cookies
  • Chef: Jeneva Talwar - The Artful Baker
  • Restaurant: the-artful-baker
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

You just cannot resist a tray of these, buttery, confectioners' sugar-dusted, jam-packed cookies on your festival table. Make this Christmas merrier with these delicious and easy Linzer cookies.

Ingredients of Linzer Cookies

  • 335 Gram Softened butter
  • 235 Gram Breakfast sugar
  • 112 Gram Cashew nut powder
  • 56 Gram Almond powder
  • 2 Whole eggs
  • 40 Gram Flour
  • 7 Gram Cinnamon powder
  • 7 Gram Baking powder
  • A pinch of Salt
  • 1 jar Raspberry jam
  • To dust Icing sugar

How to Make Linzer Cookies

  • 1.Whisk together flour, baking power, salt, cinnamon, almond powder and cashew nut powder in a medium bowl. Set aside.
  • 2.Beat the butter and sugar with a mixer until light and fluffy for about 2 to 3 minutes. Beat in the eggs one at time.
  • 3.Gradually add the dry ingredients and mix until just combined.
  • 4.Shape the dough into a disk, wrap securely in plastic wrap and refrigerate overnight.
  • 5.When ready to bake just allow the disks to warm up on the counter until they are still firm but not soft.
  • 6.Preheat oven to 180°C and line 2 baking sheets with parchment.
  • 7.On a lightly floured surface, roll out each piece of dough to 4 mm thickness. Cut out using 3 inch cookie cutter and place on prepared baking sheet, spacing them 1 inch apart. Using a 1 inch cookie cutter cut out the centers of half of the rounds, re-rolling the scraps and refrigerate.
  • 8.Bake the bottoms and the tops (the ones with the holes) on separate cookie sheets.
  • 9.Bake, one sheet at a time, rotating the cookie sheet half way through, until the edges begin to brown, 8-10 minutes.
  • 10.Cool slightly on the cookie sheet and then transfer to a wire rack to cool completely.
  • 11.When the tops have partially cool, dust them generously with powdered sugar.
  • 12.Spread about ¾ teaspoon of preserves on each cookie without holes. Place a powdered top on each bottom and press gently to stick them together.
  • 13.Serve.
Key Ingredients: Softened butter, Breakfast sugar, Cashew nut powder, Almond powder, Whole eggs, Flour, Cinnamon powder, Baking powder, Salt, Raspberry jam, Icing sugar

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