Description
Soft and Sweet Linzer Cookies are delicate almond-flavored sandwich cookies filled with luscious raspberry or strawberry jam and dusted with powdered sugar. Perfectly tender with a subtle sweet almond note, these cookies make an elegant treat for holidays, special occasions, or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (left out at room temperature for 10 minutes)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
Filling and Topping
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar for sprinkling on top
Instructions
- Cream Butter and Sugar: In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until the mixture is light and fluffy, which takes about 3-5 minutes. This ensures a tender cookie texture.
- Add Eggs and Flavorings: Add the eggs one at a time along with the vanilla and almond extracts. Mix until thoroughly combined, scraping down the sides as needed for even mixing.
- Incorporate Flour: Slow the mixer speed to low and gradually add the all-purpose flour. Mix until the dough just comes together; avoid overmixing to keep cookies tender.
- Roll the Dough: Dump out the dough onto a sheet of parchment paper. Place a second sheet of parchment on top and use a rolling pin to flatten the dough to about 1/8 inch thickness evenly.
- Chill Dough: Place the parchment-covered dough on a cookie sheet and refrigerate for 20 minutes to firm up the dough for easier cutting and baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Cut Out Cookies: Use linzer cookie cutters—a pair for each sandwich: one plain round and one with a heart cut-out in the center. Alternatively, use the bottom of a small glass for the plain cookies and a heart cutter for the cut-outs. Arrange cookies evenly on the prepared baking sheet.
- Freeze Before Baking: Place the cookie sheet in the freezer for 3-5 minutes to help the cookies maintain shape during baking.
- Bake Cookies: Bake for 8-10 minutes, keeping a close eye to prevent browning. The edges should not brown, indicating perfect doneness. Remove and cool completely on a wire rack.
- Assemble Linzer Cookies: Dust the heart cut-out cookies with powdered sugar. Spread a generous layer of jam onto the plain cookies and sandwich with the powdered sugar cookies on top.
- Storage: Store assembled cookies in an airtight container in the refrigerator for up to one week to maintain their delicate texture and flavor.
Notes
- For the best flavor, use fresh, high-quality raspberry or strawberry jam.
- Chilling the dough is key to preventing the cookies from spreading during baking.
- Do not overbake; the cookies should remain pale to keep their soft texture.
- Experiment with other fruit jams such as apricot or blackberry for variation.
- Cookies can be frozen baked or unbaked for up to 3 months; thaw or bake as normal.
Nutrition
- Serving Size: 1 sandwich cookie (2 halves)
- Calories: 150
- Sugar: 12g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
