Description
These Soft and Sweet Linzer Cookies are a delightful treat featuring tender buttery cookie layers sandwiching a sweet raspberry or strawberry jam filling. Lightly dusted with powdered sugar, these cookies combine a delicate almond essence with a classic fruity center, making them perfect for festive occasions or everyday indulgence.
Ingredients
Scale
Linzer Cookies
- 1 cup unsalted butter, left out at room temperature for 10 minutes
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar for sprinkling on top
Instructions
- Cream the butter and sugar: In a bowl of a stand mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, and salt until the mixture is light and fluffy, ensuring a smooth base for the cookie dough.
- Add eggs and flavorings: Incorporate the eggs, vanilla extract, and almond extract into the creamed mixture and mix until thoroughly combined, infusing the dough with rich flavors.
- Incorporate flour: Reduce the mixer speed to low and gradually add the all-purpose flour until just combined, taking care not to overmix to maintain a tender cookie texture.
- Roll out the dough: Transfer the dough onto a sheet of parchment paper, cover with another parchment layer, and roll it out evenly to about 1/8 inch thickness using a rolling pin.
- Chill the dough: Place the rolling paper with the dough on a cookie sheet and refrigerate for 20 minutes to firm up the dough for easier cutting and baking.
- Prepare for baking: Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. Use Linzer cookie cutters or a small glass with a heart cutter to cut out half the cookies plain and half with a heart cut-out center. Arrange them on the prepared baking sheet.
- Freeze before baking: Place the cookie sheet with cutouts into the freezer for 3-5 minutes to help the cookies maintain shape during baking.
- Bake the cookies: Bake the cookies for 8-10 minutes, watching closely to prevent browning edges; the cookies should remain soft and pale. Once done, transfer to a wire rack to cool completely.
- Assemble the sandwiches: Dust powdered sugar over the cookies with heart cut-outs. Spread jam on the flat side of the plain cookies and sandwich the powdered sugar-topped cookies on top to create the classic Linzer cookie presentation.
- Store properly: Keep the assembled cookies in an airtight container in the refrigerator for up to one week to maintain optimal taste and texture.
Notes
- Be careful not to overbake the cookies; edges should remain pale to keep them soft.
- Chilling the dough helps preserve the shape of the cookies during baking.
- Use your favorite raspberry or strawberry jam for best results—avoid overly runny jams.
- You can substitute almond extract with additional vanilla if desired, but the almond adds a classic Linzer flavor.
- Allow cookies to cool completely before assembling to prevent melting of the jam filling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
