Description
This Linzer Cookies recipe offers a delightful twist on classic buttery almond cookies with a sweet raspberry jam filling. Featuring a tender, crumbly texture enriched by almond flour and a hint of cinnamon, these cookies are perfect for festive occasions or a sweet treat any time of year. The dough is chilled for ease of handling, rolled out, cut into charming shapes, baked to a light golden perfection, and sandwiched with tart raspberry jam for a beautiful and delicious finish.
Ingredients
Scale
Cookie Dough
- 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
Filling and Topping
- ⅓ cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Cream the Butter and Sugars: In a large bowl, combine the softened unsalted butter, granulated sugar, light brown sugar, and optional ground cinnamon. Use an electric mixer to beat the mixture until light and fluffy, about 30 to 60 seconds. Then stir in the vanilla extract thoroughly to incorporate all the flavors.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all purpose flour, almond flour, cornstarch, and salt. Gradually add this dry mixture to the creamed butter mixture, stirring gently until just combined. Avoid over-mixing to keep the dough tender and crumbly.
- Chill the Dough: Divide the dough into two equal discs and wrap each tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough, making it easier to roll and cut.
- Preheat Oven and Roll Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll one disc of dough out to about 1/8 inch thickness. Use a 2 ½ inch scalloped-edge cookie cutter to cut out circles. Transfer these cutouts to parchment-lined baking sheets, spacing them about 2 inches apart to prevent spreading.
- Create Cutouts on Half the Cookies: With a smaller cookie cutter in a star or heart shape (or a small piping tip for circular shapes), cut out the centers of half the cookies to create the classic Linzer cookie top layer.
- Bake the Cookies: Arrange cookies with cutouts on one baking sheet and the intact cookies on another to promote even baking. Bake both sheets in the preheated oven for 9 to 10 minutes, or until the edges are just starting to turn light golden brown. Remove from oven and cool cookies completely on wire racks.
- Fill and Assemble: Once fully cooled, dust the cutout cookies with powdered sugar if desired for a classic look. Spread about a heaping teaspoon of raspberry jam onto the whole cookies, then sandwich each with a powdered sugar-dusted cutout cookie on top. Serve and enjoy your beautiful Linzer cookies!
Notes
- To make these cookies nut-free, substitute the almond flour with an equal amount of additional all-purpose flour or a gluten-free flour blend if gluten is a concern.
- Chilling the dough is essential for cleaner cookie shapes and easier handling.
- Use fresh or high-quality raspberry jam for the best flavor contrast.
- Powdered sugar dusting is optional but provides a traditional and elegant appearance.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Keywords: Linzer Cookies, almond cookies, raspberry jam cookies, holiday cookies, crumbly cookies, traditional Austrian dessert
