Linzer Cookies

by FoodBabbles on December 10, 2012

Post image for Linzer Cookies

Recently I recalled a memory of being a child  and going into my grandmother’s pantry. She always had good little snacks but there was one thing that I always looked for. Inside were these little sandwich cookies with raspberry jam in the center. These weren’t traditional Linzer cookies. They were sprinkled with granulated sugar and I believe they had a bit of cream under that jam as well but they tasted like heaven. I can remember their taste on my tongue right now as if it were yesterday.

With that memory in mind,  I decided I wanted to make Linzer cookies. Linz is the third largest city in Austria and is where the Lindzertorte originated. (*Fun Fact: Austria is also where Pez orginated! Who doesn’t like Pez?) Lindzertorte is made from a buttery dough with hints of almond, lemon zest, cinnamon and it’s filled with jam. Lindzer cookies are made from the same dough with jam sandwiched between two cookies. Each cookie has a cutout in the top, known as “Lindzer eyes” that allows you a little window to allow the jam to peek through. That’s my favorite part. Then they’re dusted with powdered sugar. So pretty!

These cookies were easy to make and look so lovely. They’ll be sure to impress guests or just make you happy as you eat the grown-up version of a cookie you enjoyed as a child.

*What’s your favorite kind of cookie?

Enjoy!

~K

One Year Ago: Baklava Muffins

Two Years Ago: Banana Bread

Linzer Cookies

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Yield: 5 dozen

Linzer Cookies

Lovely cookies with a little window for viewing the beautiful jam sandwiched inside.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup confectioners' sugar plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup almond flour
  • 2 1/4 cup all-purpose flour
  • 1 large egg
  • 1 cup jam (I used raspberry, cherry and apricot)

Instructions

  1. Beat together the butter, sugars, baking powder, salt, cinnamon, and flavor.
  2. Mix in the lemon zest, almond flour, all-purpose flour, and egg.
  3. Divide the dough in half. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  4. Preheat the oven to 375°F. Line a baking sheet with parchment paper or SilPat.
  5. Roll the dough 1/8" thick. Cut the dough into desired shape for bottoms. For tops cut into same shape and cut out desired shape in the middle using a smaller cookie cutter. Or cookies can be cut using a Linzer cookie cutter.
  6. Transfer the cookies to the prepared baking sheet.
  7. Bake for 8 to 10 minutes, until lightly browned on the edges. Transfer cookies to a rack to cool. Repeat with all remaining dough.
  8. To Assemble:
  9. Stir the jam until smooth.
  10. Lightly dust the cookies with cutout designs with confectioners' sugar.
  11. Spread the solid cookies with a teaspoon of jam.
  12. Place a cutout cookie on top of each filled cookie. Allow the cookies to stand at room temperature for a few hours for the jam to set.
  13. Enjoy!

Notes

Prep time includes 1 hour chill time. Time does not include cutting multiple batches. Adapted from King Arthur Flour

http://foodbabbles.com/2012/12/linzer-cookies/

{ 24 comments… read them below or add one }

Holly December 10, 2012 at 11:59 am

How pretty! I am tempted to make these for a cookie exchange but know that it would take a long time to make a sandwich cookie in a big batch– 6 dozen I think. Maybe I’ll try these to take to a friend’s holiday party instead.

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Kate December 11, 2012 at 8:54 pm

Thank you Holly! Oh yes, they wouldn’t be a quick cookie for a large amount. I’m in the same boat. I have to make 10 dozen for a cookie exchange party this weekend! I had settled on a cookie and now I keep changing my mind as I see all these lovely cookies on other people’s blogs. Decisions, decisions.

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Paula @ Vintage Kitchen December 10, 2012 at 1:03 pm

These are the cutest, and the shape and cutout makes them unique! Really wonderful recipe!

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Kate December 11, 2012 at 8:55 pm

Thanks Paula! I so glad you like them.

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Jersey Girl Cooks December 10, 2012 at 8:26 pm

Beautiful looking cookies!

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Kate December 11, 2012 at 8:55 pm

Thanks Lisa!

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Jamie December 11, 2012 at 6:48 am

I love Linzer cookies and make them for Valentine’s Day. Yours are so beautiful and I love the way you cut them out. I’ll try your recipe next!

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Kate December 11, 2012 at 8:56 pm

Thank you Jamie! I hope you like it. I thought the little heart cutout was cute ;)

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Lisa December 12, 2012 at 7:07 am

Kate..your Linzer cookies are prettier than the ones in the bakeries! These are one of my favorite cookies (powdered sugar mustache and all) and they were part of my infamous cookie baskets, although they were squished next to the rainbow cookies..not a pretty sight lol Now I want to make them again..and I hope they look as gorgeous as yours! xo

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Kate December 12, 2012 at 4:39 pm

HA! I just got a visual on the linzer cookies squished into the rainbow cookies :) Thank you Lisa! I’m happy you like them.

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Jennie @themessybakerblog December 12, 2012 at 11:11 am

These sound heavenly. Yum! And, they’re so pretty.

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Kate December 12, 2012 at 4:39 pm

Thanks Jennie!

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Katrina @ In Katrina's Kitchen December 12, 2012 at 12:27 pm

These are beautiful cookies!

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Kate December 12, 2012 at 4:39 pm

Thank you Katrina!!

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Hannah December 13, 2012 at 11:28 am

I do love Linzer cookies and yours are simply stunning, Kate! I hope you’re enjoying a wonderful holiday season!

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Kate December 13, 2012 at 9:07 pm

Thank you Hannah! I hope you have a wonderful holiday as well.

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Sarene December 13, 2012 at 12:46 pm

These cookies look divine. I make Linzer Hearts every year for Valentine’s Day from the Silver Palate Cookbook, which uses ground walnuts in the dough. I’ll have to try your recipe, which may inspire a new tradition.

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Kate December 13, 2012 at 9:08 pm

That dough sounds divine Sarene! I like the addition of ground walnuts. I’ll have to look for that cookbook.

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Barbara | Creative Culinary December 14, 2012 at 5:44 pm

I’ve made Linzer cookies each year but always just use a small star cookie cutter for the center; this year I bought an actual Linzer set; now to just find the time to get them made! No surprise right when I tell you I’m going to fill with some of my homemade wine jelly? I didn’t think so!! :)

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Kate December 16, 2012 at 3:39 pm

Not surprised in the least ;) And I can imagine how glorious those Linzer cookies will be!!

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Lydia December 18, 2012 at 9:42 pm

Do you know if this recipe will hold up to baking at a higher altitude? I want to make these for a holiday party but I’d hate for them to not hold up the shape of the cookie cutter!

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Kate December 20, 2012 at 11:27 am

I’m so sorry Lydia but I don’t know. I don’t live at a high altitude. I apologize and wish I could have been more helpful but I have no experience with high altitude baking.

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Lydia December 20, 2012 at 4:21 pm

That’s okay!! Thank you :). I’m still going to try them, even if they don’t look pretty I’m sure they will still taste amazing!

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Kate December 20, 2012 at 6:00 pm

I’d love for you to come back and let me know how they turned out. Perhaps you could share any adjustments you made for other readers that may be in high altitudes also? Good luck! Can’t wait to hear all about it.

Reply

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