Linzer Cookies
I didn’t actually know what these were called other than jam-filled shortbread type cookie sandwiches, which is what everyone else keeps calling them even though I’ve been saying that they’re called Linzer cookies. They’re basically a cookie homage to the Linzer torte, a holiday classic in the Austrian region of the globe, for good reason.
I love zest in my baked goods, a little citrus hint really helps to cut through sweetness and just give everything a bit more pizazz. The cookies by themselves are delicious, but made into those decorative little jam sandwiches, they’re heavenly. This is one of my all-time favorite Christmas cookies. I just wish I had a few more decorative cookie cutters and preserves to make them truly special.
Linzer Cookies
- 110g ground almonds
- 2 cups (260g) all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, softened
- 2/3 cup (135g) white sugar
- 1 teaspoon vanilla
- 2 egg yolks
- zest of 1 lemon
- 1/2 cup icing sugar
- 1/2 cup jam or preserves (currant, plum, apricot or raspberry are ideal)
- Preheat oven to 350 degrees.
- Sift together the ground almonds, flour, cinnamon and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy, then add the vanilla, egg yolks and lemon zest.
- Combine the dry ingredients into the wet ingredients to form a cohesive dough. Divide the dough into two and press into disks with plastic wrap like you would for pie dough. Chill for half an hour in the refrigerator.
- Remove the dough from the refrigerator and, on a lightly floured surface, roll out to approximately 1/4″ thickness. As thin as you can manage while still having the cookies be manageable is preferable to me, as they will puff up and then be sandwiched together.
- Using a 2-3″ cookie cutter, cut shapes out of the dough, rerolling as necessary. Transfer to a parchment lined baking sheet and bake until lightly browned on the edges, about 12-14 minutes.
- Allow to cool slightly, then transfer to racks to cool completely.
- Repeat with the other disk of dough, only this time, once transferring the cookies to the parchment lined baking sheet, remove the centers with a less than one inch cookie cutter.
- Once all the cookies have cooled, dust the tops (the ones with the middles cut out) with icing sugar in a fine sieve. Spread a scant teaspoon on the bottom cookie, mounding slightly in the middle, and top with the other cookie, attempting not to dishevel the icing sugar.
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