Traditional Linzer Cookies Recipe
The Linzer Cookies Recipe is a popular dessert originating from Germany. These cookies are known for their distinctive appearance, with a top layer that features a decorative cutout revealing a jam or fruit preserve filling.
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Servings: 12 People
Calories: 1123 kcal
Equipment
- Mixing bowls
- Whisk or fork for mixing dry ingredients
- Hand mixer or stand mixer for creaming butter and sugar
- Rolling pin for rolling out the dough
- Linzer cookie cutters (top and bottom pieces for each shape)
- Baking sheets
- Parchment paper
- Sifter or fine-mesh strainer for dusting powdered sugar
- Wire racks for cooling
Ingredients
- 6 cup all-purpose flour
- 3 cup almond flour
- 2 1/4 teaspoon sea salt
- 1 1/2 teaspoon cinnamon ground
- 3 cup butter unsalted room temperature
- 2 cup white sugar granulated
- 6 teaspoon vanilla extract
- 1 1/2 teaspoon almond extract optional
- 3 large egg
- zest of 1 lemon or orange
- powdered sugar for dusting
- any flavor of jam for filling
Instructions
Preheat the oven to 350°F (175°C).
- a. Ensure your oven is clean and in good working order.
- b. Place the oven rack in the center position.
- c. Allow the oven to fully preheat before proceeding.
In a large mixing bowl, combine 6 cups of all-purpose flour, 3 cups of almond flour, 2 1/4 teaspoons of fine sea salt, and 1 1/2 teaspoons of ground cinnamon (optional).
- a. Use a whisk or a fork to thoroughly mix the dry ingredients together.
- b. Make sure there are no lumps or clumps in the mixture.
In another bowl, cream together 3 cups of unsalted butter (at room temperature) and 2 cups of granulated white sugar.
- a. Use a hand mixer or stand mixer for efficient creaming.
- b. Continue mixing until the mixture is smooth and well combined.
Add 6 teaspoons of vanilla extract, 1 1/2 teaspoons of almond extract (optional), and the zest of 1 lemon or orange to the butter-sugar mixture.
- a. Mix these ingredients in until fully incorporated.
- b. The citrus zest will add a subtle flavor to the dough.
Beat in 3 large eggs, one at a time, into the butter-sugar mixture.
- a. Add each egg and mix until it's fully integrated before adding the next.
- b. This will ensure the dough is well-mixed and uniform in texture.
Gradually add the dry flour mixture to the wet ingredients.
- a. Add the dry mixture in batches, mixing between additions.
- b. Continue until all the dry ingredients are fully incorporated, and the dough comes together.
Divide the dough into two equal portions and shape them into flat discs.
- a. This will make it easier to roll out later.
- b. Wrap each disc in plastic wrap and chill them in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C) again after the dough has chilled.
- a. Ensure the oven is fully preheated before baking the cookies.
On a floured surface, roll out one of the chilled dough discs to a thickness of about 1/4 inch.
- a. Use a rolling pin to achieve an even thickness.
- b. Dust the surface and rolling pin with flour as needed to prevent sticking.
Use Linzer cookie cutters to cut out the desired shapes from the rolled dough.
- a. Linzer cookie cutters have a top piece with a decorative cutout and a bottom piece for the base.
- b. Make sure you have both top and bottom pieces for each cookie.
Transfer the cutout shapes onto a parchment paper-lined baking sheet.
- a. Leave enough space between each cookie to allow for expansion during baking.
- b. Gather the dough scraps, reroll, and cut more cookies until the dough is used up.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges.
- a. Keep a close eye on them to avoid overbaking.
- b. The exact baking time may vary depending on your oven.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- a. Cooling on a wire rack ensures even cooling and prevents them from becoming soggy.
Once the cookies are completely cooled, dust the top halves (with the decorative cutouts) with powdered sugar.
- a. Use a sifter or a fine-mesh strainer for an even dusting.
- b. This adds a delightful finishing touch to the cookies.
Pair up the cookies with the cutouts with their matching bottom halves.
- a. Spread a small amount of your choice of jam or fruit preserve on the bottom halves.
- b. Gently press the top halves with powdered sugar onto the jam-covered bottoms to create Linzer cookie sandwiches.
Notes
Use room temperature butter for easier creaming.
Chill the dough before rolling it out to prevent sticking.
Dust your work surface and rolling pin with flour to prevent sticking.
Make sure to match top and bottom cookie pieces when cutting shapes.
Be mindful of the baking time to avoid overbaking and ensure a tender texture.
Experiment with different flavors of jam or fruit preserves for unique variations.
Store Linzer cookies in layers separated by parchment paper to prevent sticking.
Nutrition
Calories: 1123kcal | Carbohydrates: 94g | Protein: 21g | Fat: 77g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 169mg | Sodium: 821mg | Potassium: 103mg | Fiber: 8g | Sugar: 36g | Vitamin A: 1486IU | Vitamin C: 0.01mg | Calcium: 158mg | Iron: 5mg
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