The holidays aren’t complete without a jam cookie and these soft, crumbly Linzer Cookies with warm notes of cardamom are sure to brighten the winter days ahead.
The origins of the Linzer Cookie actually began in the form of a tart with a black current preserve and quickly became a holiday tradition in Austria. Then in the city of Linz, bakers recreated the dough but instead made various cutouts and create mini tartes, or as we know them now, sandwich cookies. Over the years, different variations were created, and the most common is a red fruit jam sprinkled with powdered sugar.
For me, jam cookies are a holiday staple. It truly feels like Christmas around here when I bake my first batch of jam cookies. Over the past few years I’ve made Italian Butter Cookies which are also a family favorite. Sometimes I’ll make thumbprints but this year I was craving a Linzer Cookie. I was making sugar cookies and decided to make a cutout jam cookie, and thus today’s recipe came to be.
There are a few variations to Linzer Cookies as expected and I made a few subtle changes myself to today’s recipe. For starters, I added a pinch of cardamom to the dough. The warm, fragrant spice adds a taste of the holidays that is unexpected but delicious. It’s such a subtle taste too which plays well into the sweetness of the jam filling.
As for the dough, I used shortening and butter to ensure an extra soft cookie.
The filling is the fun part. You can use raspberry, strawberry, apricot, black current, even marmalade which I think would also work fabulously with the cardamom. Just be sure to finish them off with a generous dusting of powdered sugar in the end.
- Prep Time: 15 minutes
- Inactive Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 2 dozen cookies 1x
- Category: Dessert
- 2 cups AP flour
- 1 cup almond flour
- Pinch of salt
- 1/2 teaspoon Cardamom
- 14 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1 egg plus 1 egg yolk
- Raspberry jam (you can also use strawberry jam, apricot preserves, black current, or marmalade)
- Confectioner’s sugar, for dusting
- In the bowl of your mix master, beat butter and sugar until combined. Add cardamom, vanilla, egg, and egg yolk. Beat again until whipped.
- Add the flours and salt. Beat on low until a soft dough comes together. Turn out on a lightly-floured surface and shape into a disk. Wrap in clingfilm or wax paper and refrigerate for about 30 minutes – 1 hour.
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. Set aside.
- On a lightly floured surface, roll out the chilled dough until about 1/8-inch thick. Cut out cookies with a 2-inch cookie cutter of your choice. You’ll get around 48 cookies total. For half of those cookies, cut out the center (these will be the tops). *I used an apple corer to get the smaller center circle.
- Bake the cookies for 10-12 minutes, just until the edges began to take on a light golden color. Remove and carefully transfer to a wire rack to cook completely.
- Once the cookies have cooled, evenly spread about 2 teaspoons worth of jam on the bottom cookies and top with cookies with holes in them. Dust with confectioner’s sugar and serve!
- Cookies will keep for up to several days in a air-tight container.
Keywords: cookies, linzer cookies, jam cookies, christmas,