Description
These easier than they look Linzer Cookies are a foolproof recipe featuring buttery almond shortbread cookies filled with your choice of jam or curd. With a tender texture and delicate cut-out tops dusted in powdered sugar, these festive cookies are perfect for holidays and special occasions.
Ingredients
Scale
Cookie Dough
- 180g unsalted butter, at room temperature
- 65g powdered sugar (icing sugar), sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- 225g all-purpose flour
- 90g almond flour / almond meal
- 1/4 teaspoon kosher salt
For Assembly
- Powdered sugar to dust
- Jam or curd of your choice for filling
Instructions
- Prepare the Butter Mixture: Place the butter, powdered sugar, and vanilla in a medium bowl and whip on high speed with an electric hand mixer until light and fluffy. This can also be done using a stand mixer fitted with the paddle attachment.
- Combine Dry Ingredients: Add the all-purpose flour, almond flour, and kosher salt to the butter mixture. Mix until just combined to form the dough.
- Shape the Dough: Turn the dough out onto a large piece of parchment paper. Use the parchment to gently shape the dough into a rectangle.
- Roll Out the Dough: Place a second piece of parchment paper on top of the dough and roll it out to about 6mm (0.25 inch) thickness.
- Chill Dough: Transfer the dough, still between the parchment sheets, onto a sheet pan and chill in the refrigerator for at least two hours or up to three days to firm up.
- Preheat Oven: When ready to bake, preheat your oven to 325°F / 160°C and line two baking sheets with parchment paper.
- Firm Up Dough: Transfer the dough with parchment to the freezer for 10 minutes to firm up before cutting.
- Cut Cookies: Remove the top parchment paper. Using a 2-inch (5cm) fluted round cutter, cut out as many cookies as possible and place them on the lined baking sheets. Gather scraps, re-roll, refreeze, and cut out additional cookies.
- Create Cut-Outs: Using a small shaped cutter, cut shapes out from the center of half the cookies to create the cookie tops.
- Freeze Cookies: Freeze the cut-out cookies for 10 minutes before baking to help maintain their shape. You can freeze them longer if preparing ahead.
- Bake Cookies: Bake the cookies one tray at a time for 11-12 minutes until they are set and lightly golden around the edges. Adjust time if cookies are rolled thicker or thinner.
- Cool Cookies: Remove from the oven and allow cookies to cool completely on the baking sheet. Repeat with the remaining cookies.
- Assemble Linzer Cookies: Dust the cookie tops (the cut-out halves) with powdered sugar. Spread jam or curd on the bottom halves, leaving a small border around the edges. Place the tops carefully over the jam and gently press together.
- Store: Store assembled cookies in an airtight container at room temperature for best flavor within a few days. Alternatively, store cookies and filling separately and assemble when serving.
Notes
- Use room temperature butter for easier mixing and better texture.
- Chilling the dough helps prevent spreading and keeps the cookie shapes crisp.
- Use your favorite jam or curd for a customized flavor filling.
- If you don’t have a fluted cutter, a plain round cutter will work fine, but the fluted edge adds a decorative touch.
- These cookies freeze well both before and after baking; thaw completely before assembling if frozen.
- For a nut-free option, substitute almond flour with additional all-purpose flour and reduce slightly, but texture may vary.
- Work quickly when rolling and cutting dough to keep it chilled and easier to handle.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
