Sometimes, there is nothing better than a delicate jam filled, sugar coated cookie. Don’t get me wrong, chocolate chip or molasses cookies are always welcome, but sometimes, you just want a cookie to enjoy with a cup of tea. And Linzer Cookies fit the bill. These buttery little gems are not overly sweet and they have a nice nutty flavor with a lovely hint cinnamon. The recipe is quite easy but you do need to take the time to chill the dough, so it’s best to make them a day in advance of when you might want them.
I love that you can find specialty cutters that come with different shapes for the centers. Of course, if you don’t have one of these special cookie cutters you can just use a knife to cut out your design or a cutter that is much smaller than the one you use to cut out the cookie.
In honor of Valentine’s Day (week) I made heart shaped ones.
Linzer Cookies Recipe
2 ½ cups All Purpose flour
2/3 cup of finely ground almonds
¼ tsp cinnamon
1 cup butter, softened
2/3 cup sugar
1 tsp vanilla extract
Raspberry Preserves or Jam (I use Seeded, but you can use Seedless if you prefer)
In a medium bowl, combine the flour, almonds, and cinnamon. Set aside.
In a large bowl, beat the butter and sugar until light and creamy. Add the egg and vanilla and mix well.
Add the flour mixture to the butter mixture, mixing well.
Divide the dough into two parts and roll into a ball and the press into two discs. Wrap each disc in plastic wrap and place in the refrigerator for at least 2 hours up to overnight. The dough should be firm enough to roll out.
Preheat oven to 350 degrees.
On a floured surface, roll out one disc until it’s about 1/8” thick. Keep the other disc in the refrigerator until ready to use.
Cut the dough with a cookie cutter dipped in flour. If you are using a knife to cut your design, you can do this now. Cut enough dough to have tops and bottoms.
Transfer the cut outs to a baking tray lined with either parchment paper or a Silpat mat.
Repeat with the remaining dough and the second disc.
Bake for 10-12 minutes until a light golden brown. Cool on the baking tray for five minutes then transfer to a cooling rack. Cool completely.
When ready to fill, invert the bottom cookie (so you have a nice bottom) and spread with about ½-1 tsp of jam. Dust a top cookie with Confectioner’s sugar then gently place on top of the jam making a sandwich cookie.
Store for up to one week, flat and in one layer. This recipe makes about two dozen cookies if your cookie cutter is about 2”.
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