There are few cookies that evoke such a sense of charm and tradition as the Linzer cookie. With its delicate, buttery shortbread exterior and a peek-a-boo window revealing a vibrant fruit preserve, these cookies are as beautiful to behold as they are delicious to eat.
Originating
from Austria, the Linzer cookie is a smaller, often sandwich-style rendition of
the famous Linzer Torte. It's a staple in European bakeries, especially around
the holidays, but its timeless appeal makes it a welcome treat any time of
year. The classic lattice top of the torte is transformed into a charming
cut-out, allowing the jewel-toned jam to shine through.
The
magic of a Linzer cookie lies in the harmonious contrast: the tender, nutty
shortbread (often enriched with almond flour) perfectly complements the sweet
and tart burst of the fruit filling. Raspberry is traditional, but feel free to
experiment with your favorite preserves!
Classic
Linzer Cookies Recipe
Ingredients:
- 1 cup unsalted butter,
softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose
flour
- 3/4 cup almond flour (or
finely ground almonds)
- 1/2 teaspoon ground
cinnamon
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (or
your favorite fruit preserve)
- Powdered sugar for dusting
Instructions:
1.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and
granulated sugar until light and fluffy.
2.
Add Wet Ingredients: Beat in the egg yolk and vanilla extract until well
combined.
3.
Combine Dry Ingredients: In a separate medium bowl, whisk together the
all-purpose flour, almond flour, cinnamon, and salt.
4.
Combine Wet and Dry: Gradually add the dry ingredients to the wet
ingredients, mixing on low speed until just combined and a soft dough forms. Do
not overmix.
5.
Chill Dough: Divide the dough in half, flatten each half into a disc, wrap
tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
This is crucial for easy rolling.
6.
Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Line two
baking sheets with parchment paper.
7.
Roll and Cut Cookies: On a lightly floured surface, roll out one disc of
chilled dough to about 1/8-inch thickness. Using a fluted round cookie cutter
(about 2-2.5 inches), cut out an even number of circles. For half of these
circles, use a smaller cookie cutter (like a mini circle, star, or heart) to
create a "window" in the center. Carefully transfer the cut cookies
to the prepared baking sheets. Gather and re-roll scraps once. Repeat with the
second dough disc.
8.
Bake:
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the
baking sheets for a few minutes before transferring to a wire rack to cool
completely.
9.
Assemble:
Once completely cooled, spread about 1/2 teaspoon of raspberry jam on the flat
bottom of each solid cookie. Lightly dust the "window" cookies with
powdered sugar, then carefully place one powdered sugar-dusted cookie on top of
a jam-covered cookie, pressing gently to create a sandwich.
10.
Serve:
Linzer cookies are best enjoyed after the jam has had a little time to set,
usually a few hours or overnight.
Tips
for Linzer Perfection:
- Don't skip the chill: Chilling the dough makes
it much easier to handle and prevents the cookies from spreading too much.
- Almond Flour is Key: It gives the cookies their
characteristic delicate texture and nutty flavor.
- Dusting is Best When Cold: Dust the top cookies with
powdered sugar before assembling to avoid getting sugar on the jam.
- Experiment with Jams: While raspberry is
classic, apricot, strawberry, or even a citrus marmalade can be wonderful.
Linzer
cookies are more than just a treat; they're a little piece of edible art that
brings joy with every bite. So go ahead, bake a batch, and share the sweetness!
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