These Chocolate Linzer cookies are a chocolate version of the classic Austrian sandwich cookie. It uses a deep chocolate dough and raspberry jam filling. Also see our classic Linzer cookies.
Ingredients
3 cups all-purpose flour
1-1/3 cups unsweetened cocoa
1/2 teaspoon table salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
2 large eggs
1/2 cup raspberry jam
additional powdered sugar
Directions
- In a medium bowl, stir together flour, cocoa and salt. In a large bowl, beat butter, the two sugars, the coffee and vanilla until creamy. Add eggs and beat until smooth. Stir in flour mixture, and beat just until blended.
- Divide dough into 2 equal portions. Flatten into disks between sheets of waxed paper. Roll each to 1/4-inch thickness; transfer to a baking sheet, and chill 30 minutes.
- Preheat oven to 350°. Place 1 dough disk on work surface, and remove top sheet of waxed paper. Cut with a lightly floured 2-1/2-inch round cutter; place 1 inch apart on 2 parchment-lined baking sheets.
- Cut center shapes out of half of the cookies with a lightly floured small cookie cutter that is about 1 inch in size. These will be the top cookies.
- Bake at 350°F for 12 minutes or until firm. Transfer cookies to a wire rack, and cool.
- Spread jam on the bottom cookies, and then top each bottom cookie with a top cookie. Dust with powdered sugar.
Notes
- Variations: substitute raspberry jam with apricot jam, dulce de leche, Nutella or peanut butter.
- Photo by Usien under Creative Commons license.