"Linzer cookies are a classic holiday staple, and deserve to be in every cookie swap!"
Linzer Cookies
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- Recipe Card
Prep time 15mins
Cook time 9mins
Serves or Makes: 30
Recipe Card
ingredients
- 1 cup softened butter
- 1 cup powdered sugar
- 2 large egg yolks
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon fresh lemon juice
- 2 1/2 cups all purpose flour
- 1 cup almond flour
- 1 Jar raspberry jam
- dash powdered sugar for dusting
Method
Step 1
Cream the softened butter and powdered sugar together in a stand or hand mixer on medium speed until well blended.
Step 2
Add in the egg yolks, vanilla extract, and lemon juice.
Step 3
In a mixing bowl, whisk the dry ingredients together, then add half to the butter mixture, mix, then add the rest. Beat on medium speed until ingredients are just combined, without over-mixing. When adding the dry ingredients, I like to take a spatula around the sides and bottom of the mixing bowl to make sure all the mixture is incorporated.
Step 4
Cut the dough in half and shape into two discs, wrap in plastic wrap, and chill in the refrigerator for an hour (will keep in the fridge for two days if making ahead).
Step 5
Roll out onto parchment paper or lightly floured surface to 1/4 inch thick. Cut the shapes with the linzer cutters and place onto parchment lined baking sheet. The tops will have the cutouts and the bottom cookies will be whole. Gather the leftover dough and shape back into a disc then chill in the fridge. Repeat with second disc.
Step 6
Bake at 350 F for 8-9 minutes. The color should be lightly golden.
Step 7
Let the cookies cool completely, then sift powdered sugar onto the top layer cookies (cutouts), and spoon a little jam onto the bottom ones. Place the sugar dusted cookies on top, creating a sandwich cookie.