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Linzer Cookies


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5 from 13 reviews

  • Author: Living the Gourmet
  • Total Time: 55 minutes
  • Yield: 2 dozen cookies 1x

Ingredients

Units Scale
  • 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

Instructions

  • 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.
  • Prep Time: 15 minutes
  • Inactive Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
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