Linzer Cookies

5 from 12 votes

Linzer cookies are a classic for a reason -Two buttery crisp cookies sandwiched together with jam - what could be better?

Course Dessert

Cuisine Austrian

Keyword Linzer Cookies, Raspberry Linzer Cookies

Prep Time 1

Cook Time 12

Total Time 1 12

Servings

Calories 485

Author Erren Hart

Ingredients

12 oz butter (1½ cups/3 sticks) softened
1 cup granulated sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
3½ cups all-purpose flour
½ teaspoon salt
½ teaspoon Cream of tarter
¾ cup raspberry jam or what ever flavor you like
½ cup powdered sugar

US Customary - Metric

Instructions

In a medium mixing bowl mix together the flour, Cream of tarter, and salt. Set aside.
Beat the butter and sugar until light and fluffy, scraping the bowl as needed, about 3 minutes.
Add the egg, almond extract, and vanilla and beat until combined.
Turn the mixer to low and add in the flour mixture, mixing until just combined.
Remove the dough, flatten it into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
Line a cookie sheet with parchment paper and set it aside.
Remove the dough from the refrigerator and let it sit for 10 minutes, to take the chill off.
Dust a clean work surface with flour and using a rolling pin, roll the dough out to ¼- inch thick.
Cut the dough into your desired shape using a 2- inch cookie cutter. Then cut out a small circle (or shape) in the center of half the cut shapes. You can use a small cookie cutter or the base of a piping tip.
Place the dough on the prepared baking sheet and chill for 10 minutes.
Preheat the oven to 350°F and bake for 12 to 15 minutes, or until the edges are lightly golden.
Transfer the cookies to a wire rack to cool completely.
Once cooled, spread about 1 teaspoon of jam on the bottoms of the solid cookies and then gently press the cut out cookies on top of the jam.
Dust all the cookies with powdered sugar before serving.

Notes

Linzer cookies are best served the day they are assembled. Over time, the filled cookies will get soft as the jam moistens the cookie. To make ahead store unfilled and assemble before serving.

Roll the dough between two sheets of floured parchment paper to avoid sticking and easy transfer to the pan.
Start rolling the dough from the center out to the edges so to roll it out evenly.
Dip your cookie cutter in flour between each pressing into the dough to minimize sticking.
Chill the dough for at least an hour before rolling to make it less sticky and easier to handle.

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