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Linzer Cookies

My grandmother always made these every Christmas and sandwiched homemade strawberry jam in between 2 buttery shortbread cookies.  Use whatever jam you love - raspberry, and if you crave a bit of tartness, lingonberry would be amazing!

Linzer Cookies

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Serves: 20 Total Time: 50 minutes

Ingredients

  • 2 cups all purpose flour
  • 2/3 cups finely ground almonds
  • 1/4 teaspoon cinnamon
  • 1 cup softened butter (1 stick)
  • 2/3 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup seedless raspberry jam
  • Confectioners sugar

Instructions

1

Preheat the oven to 350 degrees F.

2

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the eggs and vanilla.

3

In a medium bowl, sift together the flour, almonds, cinnamon and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

4

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

5

Bake the cookies for 10-12 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

 

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