Austrian Linzer Cookies Recipes

CLASSIC AUSTRIAN LINZER COOKIES RECIPE

Steps:

• In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside.
• In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.
• Add the egg and vanilla to the butter mixture and beat until well mixed.
• Gradually beat the flour mixture into the butter mixture until just combined.
• Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days.
• When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper. (I do a fan here because you will have to put 2 trays of cookies into the oven and you need the air to circulate)
• On a floured surface, roll out the dough until it is about an 1/8 inch (3mm) thick. (You can also roll this dough on a floured piece of parchment for even easier handling)
• Working quickly while the dough is still cold and firm, use a 2 ½ inch (6cm) cookie cutter to cut out as many rounds of dough as you can and place them 2 inches (5 cm) apart on the prepared cookie sheet. Gather any scraps, rewrap, and chill until firm enough to reroll.
• Once the cut dough is on the cookie sheets, cut out one inch (2.5cm) hole out of the centers of half of the cookies. (See above video for step-by-step)
• Bake for roughly 15-18 minutes, or until the edges are golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
• For the base of the cookie, spread about 1 teaspoon of strained raspberry jam onto ½ of the cookies, spreading the jam out a bit but not quite to the edge.
• Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam covered bottoms. Press to seal very gently so you don't break to the top half.
• These cookies are best enjoyed the day they are made. Store in an airtight container at room temperature. The raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.

LINZER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.