Linzer Cookies
Linzer cookies are sandwich-style cutout cookies flavored with almond, filled with raspberry jam, and dusted with confectioner's sugar.
Servings: 44 sandwich cookies
Ingredients
- 3 cups (360g) all-purpose flour plus more for bench flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (226g) unsalted butter softened at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 1 1/2 cups (345g) raspberry jam
- 1/2 cup (65g) confectioner's sugar may not need it all
Instructions
- In a medium-sized bowl, combine the flour, salt, and baking powder and set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy on medium speed.
- Add the eggs and almond extract and beat on medium-high speed until incorporated, scraping down the sides if needed.
- Reduce speed to low and add the flour mixture, beating until incorporated and a dough is formed.
- Split the dough in half and pat down to form two discs. Wrap each disc in plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Remove the dough discs from the refrigerator and allow to sit for 10 minutes. Using a rolling pin, roll out one section at a time to 1/8" inch thick. Using a round or shaped cookie cutter, begin to cut out cookies. For each whole cookie you cut, you will need to cut one cookie with a hole in the center. Place the cut cookies onto the baking sheet. Use any leftover scraps to re-roll and repeat the process.
- Bake in the oven for 8-10 minutes. Once done, move to a cooling rack and allow to cool completely before spreading the preserves onto each cookie, topping with a center-cut cookie to create a sandwich, and dusting the cookies with confectioner's sugar.
Notes
- Any flavor jam can be used in place of raspberry.
- Additional jam/preserves can be spooned into the centers if desired.
- The leftover tiny cut-outs can be re-rolled to create more larger cookies, or baked as tiny cookies.
- Linzer cookies can be stored in an airtight container at room temperature for 1-2 weeks. The cookies will soften as they sit from the jam and powdered sugar.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 19.5g | Protein: 1.2g | Fat: 4.3g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 30mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 10.8g | Calcium: 3mg