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Linzer Cookies II

Linzer Cookies II

Linzer Cookies II

Linzer Cookies II
4.5 rating based on 12,345 ratings
4.5/5 (2)
Course: Cutout Cookies, Filled Cookies, Rolled CookiesCuisine: AustriaDifficulty: Medium
Makes

24

cookies
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An almond-flavored cutout cookie sandwiched with raspberry or apricot preserves…from Austria. See also Linzer Cookies I.

Ingredients

  • 3/4 cup butter, softened

  • 3/4 cup powdered sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • 1 cup finely ground almonds

  • 1/2 teaspoon ground cinnamon

  • 1 pinch of salt

  • raspberry or apricot preserves *

  • additional powdered sugar

Directions

  • In a large bowl, beat together butter and sugar until creamy. Mix in egg and vanilla. In a separate bowl, stir together flour, almonds, cinnamon and salt. Stir flour mixture into butter mixture. Form dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 350 F and line two baking sheets with parchment paper. On a lightly floured board or between two sheets of waxed paper, roll out the dough to 1/4-inch thickness. Using 2-inch diameter cookie cutters or an empty class, cut cookies into matching pairs (top and bottom). Cut a 3/4-inch diameter hole from the center of half of the cookies; this will be the top half. Place the bottom cookies on one baking sheet, and the top cookies on a second baking sheet. Bake for 12 – 15 minutes or until edges are golden. Allow cookies to cool. Spread preserves on the bottom cookies. Sift additional powdered sugar on the top cookies that have holes in them. Place the top cookies on top of the bottom cookies.

Notes

  • * If you are using raspberry preserves, you can heat the jam to remove seeds, if desired (not pictured). For apricot preserves, you want to remove any chunks of apricot. To do this, heat the jam and strain the clear jelly, discarding the chunks of fruit.
  • Alternate spellings: Linzer Augen, Linzer Kekse, Linzerkekse.
  • Adapted from the recipe of the Austrian Embassy of the United States.

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★★★★★
I made the Linzer Cookies for one of our morning breakfasts at work. Everyone comented on how beautiful they looked, and how delicious they are. I was asked where I purchased them. I mentioned that the cookies were home baked, they were the buzz for the day. I shared the recipe with my co-workers. It's a month later, coments are still made about how great they were, I am asked for tips, and when will I be making the Linzer cookies again. I will be making the cookies for Easter dessert! ....and a few extras!!
- A Baker

★★★★☆
Half the cookie is the quality of the preserves. You suggest jams (perhaps meaning the entire category of jellies, jams, preserves, and butters). Jam, technically, has more sugar than fruit. I would recommend homemade preserves or butters for good, 5-star, Linzer Cookies. There are several good cookbooks out currently like The Jamlady Cookbook or Christine Ferber's book that will show cooks how to make top quality preserves or they may purchase them at a good farmers' market.
- D. Pine in Florida
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