Rose & Steve's Recipes

Linzer Cookies

from: https://sugarspunrun.com/linzer-cookies/

Equipment

Mixing bowls
Cookie cutters
Small heart cookie cutter

Ingredients

1 cup (226 g) unsalted butter softened
½ cup (100 g) granulated sugar
3 tablespoons light brown sugar firmly packed
¼ teaspoon ground cinnamon optional
1 ½ teaspoons vanilla extract
2 cups (250 g) all purpose flour
⅔ cup (67 g) almond flour (see note to make these nut free)
1 Tablespoon cornstarch
½ teaspoon salt
⅓ cup (160 g) raspberry jam
Powdered sugar for dusting optional

Instructions

Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.
1 cup (226 g) unsalted butter, ½ cup (100 g) granulated sugar, 3 tablespoons light brown sugar, ¼ teaspoon ground cinnamon, 1 ½ teaspoons vanilla extract
In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).
2 cups (250 g) all purpose flour, ⅔ cup (67 g) almond flour, 1 Tablespoon cornstarch, ½ teaspoon salt
Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven 350F (175C).
Once dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with scalloped edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart or star shaped cookie cutter (or, if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies.
Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking. (I usually take the heart cutouts and just re-roll them with the rest of the cookie scraps to make more cookies)
Bake in 350F (175C) preheated oven for 9-10 minutes or cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
Once cooled, dust the tops of all of your cookies that have the windows/cutouts. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.
⅓ cup (160 g) raspberry jam, Powdered sugar for dusting

Notes

Almond Flour

You can make these without almond flour! To do so, omit the almond flour and increase the cornstarch from 1 Tablespoon to 4 Tablespoons (1/4 cup or 32g). No other changes are needed.

Filling

You may use different filling if you'd like. Chocolate ganache, dulce de leche, Nutella, or your favorite flavor of jam would work well! Storing

Store cookies in an airtight container at room temperature for 3-5 days or longer in the refrigerator.

Making in Advance

The dough may be prepared and stored in the refrigerator for up to 5 days before using. If it's too firm to roll after chilling (and starts to crack) just let it sit at room temperature for 15-20 minutes to warm up enough to be rollable.

Nutrition