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Perfect Linzer Cookies Recipe

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  • Author: Angela
  • Prep Time: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 36 minutes plus 1-2 hours chilling
  • Yield: 25 sandwich cookies (approximately 50 cookies total)
  • Category: Baking
  • Method: Baking
  • Cuisine: Austrian
  • Diet: Vegetarian

Description

These Perfect Linzer Cookies are delicate, buttery sandwich cookies filled with sweet seedless jam and dusted with powdered sugar. Featuring a tender almond-infused dough made from a blend of all-purpose and almond flour, these cookies offer a delightful balance of nutty flavor and tender crumb. Their characteristic cut-out tops create a charming window to the jam inside, making them a classic favorite perfect for festive occasions or everyday treats.

Ingredients

Scale

Cookie Dough

  • 1 cup butter, softened
  • 3/4 cup powdered sugar, plus more for dusting
  • 1/2 cup packed brown sugar
  • 2 egg yolks
  • 1 and 1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 and 1/4 cups blanched almond flour
  • 1 teaspoon kosher salt (or 1/2 teaspoon table salt)

Filling

  • 1/2 cup seedless jam (any flavor)

Instructions

  1. Make the dough: In a large bowl or stand mixer, add 1 cup slightly softened butter. Beat until smooth and creamy, scraping down the sides of the bowl at least once.
  2. Add sugars and beat: Add 3/4 cup powdered sugar and 1/2 cup packed brown sugar. Beat again for about 3 minutes until light in color and fluffy, scraping down the sides halfway through.
  3. Add egg yolks and extracts: Incorporate 2 egg yolks, 1 and 1/2 teaspoons almond extract, and 1 teaspoon vanilla extract into the mixture, beating until fully combined and scraping the sides of the bowl.
  4. Add flours: Using the spoon-and-level method, add 2 cups all-purpose flour and 1 and 1/4 cups almond flour to the bowl without stirring yet.
  5. Add salt: Sprinkle 1 teaspoon kosher salt over the flours and gently stir with a small spoon to evenly distribute. If using table salt, use half the amount.
  6. Combine dough: Use the mixer to blend wet and dry ingredients just until combined. Scrape down sides and stop mixing as soon as there are no white flour streaks to avoid tough cookies.
  7. Chill dough: Divide dough into two discs on plastic wrap, wrap tightly, and chill in the refrigerator for 1-2 hours until firm.
  8. Rest dough: Remove dough discs from fridge and let soften on counter for 5-10 minutes to ease rolling.
  9. Preheat oven and prepare sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Roll dough: Roll each chilled dough disc on a lightly floured surface or between plastic sheets to about 1/8 inch thickness.
  11. Cut shapes: Quickly use a 2-inch round or fluted cookie cutter to cut circles from dough.
  12. Cut centers: For half the circles, use a smaller 1-inch cutter (circle, heart, or tree shapes) to cut out the center, creating the cookie tops with windows.
  13. Transfer to baking sheets: Use a small spatula to place cut cookies onto lined sheets with about 1 inch spacing.
  14. Chill cut cookies: Refrigerate or freeze prepared cookie sheets for 5-15 minutes to firm dough again.
  15. Re-roll scraps: Gather scraps, form into discs, chill until firm, then roll and cut remaining dough.
  16. Bake cookies: Bake chilled cookies for 5-6 minutes until no longer shiny but not browned.
  17. Cool cookies: Let cookies set on baking sheets for a few minutes before transferring to racks to cool completely.
  18. Dust cookie tops: Use a mini strainer to dust powdered sugar evenly over the cut-out cookie tops.
  19. Prepare jam filling: Stir about 1/2 cup seedless jam in a bowl until smooth.
  20. Assemble sandwiches: Spread a little over a teaspoon jam onto whole cookies and top with a powdered sugar-dusted cut-out cookie. Gently press together.
  21. Storage: Store assembled Linzer cookies in an airtight container at room temperature. For longer storage, keep jam separate and fill cookies just before serving.

Notes

  • Use seedless jam to prevent cookies from becoming soggy.
  • Do not overmix the dough to keep cookies tender and flaky.
  • Chilling dough before rolling is crucial for maintaining cookie shape and texture.
  • Work quickly when cutting shapes to keep dough cold.
  • Save cut-out centers to bake as small cookies or re-roll for more Linzer cookies.
  • Wait to fill cookies with jam until just before serving if storing for several days.

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Find it online: https://tastydailyeats.com/perfect-linzer-cookies-recipe/