Linzer cookies feature two buttery shortbread cookies sandwiched together with jam that peeks through the cutout on top of the cookies. The name comes from the Linzer Torte, which is a pastry with a lattice dough on top of a jam filling, that originated in the Austrian city of Linz. Like the famous Linzer Torte, Linzer cookies feature an almond-based dough. Popular throughout Austria and Germany, these buttery, nutty cookies have a hint of lemon and are generously dusted with confectioners’ sugar. These holiday cookies not only look beautiful, but they taste incredibly delicious.
Makes about 18 sandwich cookies
Ingredients
Butter Cookies
¾ cup unsalted butter, softened
⅔ cup granulated sugar
2 large egg yolks
1 tsp pure vanilla extract
1 tsp lemon zest, finely grated
2 cups all-purpose flour
1 cup ground blanched almonds
½ tsp salt
¼ tsp ground cinnamon
Decorations
⅓ cup confectioners’ sugar
½ cup seedless jam (i.e., strawberry, apricot, raspberry, red currant, etc.)
Directions
Butter Cookies
Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed for 3 minutes. Add the egg yolks, vanilla, and lemon zest and beat for another 3 minutes on medium speed.
In a separate large bowl, whisk together the flour, ground almonds, salt, and cinnamon.
Add the flour mixture to the butter mixture and beat on medium-low speed until a crumbly dough forms. Press the dough together with your hands and flatten into a disk. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Once chilled, divide the dough into two portions, and briefly knead each portion by hand.
On a floured work surface, use a rolling pin to roll out the dough to about ⅕-inch thickness. Cut half of the dough using a round or scalloped cutter with your chosen insert and an equal number of rounds without the insert. Transfer the cut-out cookies to the prepared baking sheets. Place the cookies in the refrigerator for 30 minutes to chill.
Bake cookies for 8-12 minutes in the middle of the oven until the edges are very lightly browned. Transfer the cookies to a cooling rack and allow to cool completely.
Decorations
Sprinkle the tops of the cooled cookies (with the holes) with confectioners’ sugar. Pipe jam on top of the cookie bottoms (without a hole) and gently place the top parts of the cookies on top of the jam. Let the cookies dry for about 2 hours.
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