Name: Linzer Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: Austrian
Ingredients: 1 cup unsalted butter (softened); ½ cup granulated sugar; 3 tablespoons light brown sugar (firmly packed); ¼ teaspoon ground cinnamon (optional); 1 ½ teaspoons vanilla extract; 2 cups all purpose flour; ⅔ cup almond flour (see note to make these nut free); 1 tablespoon cornstarch; ½ teaspoon salt; ⅓ cup raspberry jam; Powdered sugar for dusting (optional)

Ingredients

1 cup unsalted butter (softened)

½ cup granulated sugar

3 tablespoons light brown sugar (firmly packed)

¼ teaspoon ground cinnamon (optional)

1 ½ teaspoons vanilla extract

2 cups all purpose flour

⅔ cup almond flour (see note to make these nut free)

1 tablespoon cornstarch

½ teaspoon salt

⅓ cup raspberry jam

Powdered sugar for dusting (optional)

Instructions

Step 1: Combine the softened butter, granulated sugar, light brown sugar, and cinnamon in a bowl. Use an electric mixer to beat until the mixture is light and fluffy, about 30 to 60 seconds. Stir in the vanilla extract thoroughly.

Step 2: In a separate bowl, whisk together the all purpose flour, almond flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, stirring just until fully combined. Avoid over-mixing to keep the dough tender.

Step 3: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This makes the dough easier to roll out and helps maintain clean shapes.

Step 4: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one dough disc to about 1/8 inch thickness. Use a 2 ½ inch scalloped-edge cookie cutter to cut circles and place them on baking sheets lined with parchment paper, spacing them about 2 inches apart.

Step 5: For half of the cookies, use a small heart, star cookie cutter, or small piping tip to cut shapes from the centers. These will be the top layers of your sandwich cookies.

Step 6: Place the cookies with cutouts on one baking sheet and the solid cookies on another to ensure even baking. Bake for 9 to 10 minutes, or until the edges just begin to turn light golden brown. Remove and cool completely.

Step 7: Dust the cutout cookies with powdered sugar if desired. Spread about a heaping teaspoon of raspberry jam onto each solid cookie, then sandwich with a powdered sugar-topped cutout cookie to assemble your Linzer cookies.

Tips & Variations

To make these nut-free, substitute the almond flour with an equal amount of additional all purpose flour.

For a different flavor, try filling the cookies with apricot jam or lemon curd instead of raspberry jam.

Chill the dough well before rolling to prevent the cookies from spreading too much while baking.

Use powdered sugar sparingly on top to enhance the classic look and add a touch of sweetness.

Storage

Store Linzer cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated to extend freshness for up to 2 weeks. Before serving, bring chilled cookies to room temperature for the best texture. These cookies also freeze well; wrap them tightly and freeze up to 3 months. Thaw at room temperature before enjoying.

FAQs

Can I make Linzer cookies without almond flour?

Yes, you can substitute almond flour with extra all purpose flour to make nut-free Linzer cookies, though the texture may be slightly less tender.

How do I keep the cutout shapes from closing during baking?

Chilling the dough before rolling and baking helps maintain the shape. Also, placing cutout cookies on a separate baking sheet from the solid cookies ensures they bake evenly without closing up.