Description
Classic Linzer Cookies are delicate, buttery sandwich cookies filled with sweet cherry jam and topped with a dusting of powdered sugar. These traditional Austrian treats feature a tender almond-flavored dough, cut into charming shapes with a window cut-out to showcase the vibrant jam filling. Perfect for festive occasions or as a delightful everyday treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (226g, room temperature / 2 sticks)
- 1 cup granulated sugar (200g)
- 1 large egg (50g, room temperature)
- 1 tsp pure vanilla extract (4g)
- 2½ cups all-purpose flour (300g, spooned and leveled)
- ½ cup almond flour (48g)
- 1 tsp baking powder (4g)
- ¼ tsp kosher salt
Toppings and Filling
- ¼ cup powdered sugar (28g)
- ½ cup cherry jam (170g)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes. This creates a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, blending just until combined to maintain the dough’s tenderness.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt to ensure even distribution of leavening and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Scrape down the sides of the bowl as necessary to incorporate all ingredients evenly without overmixing.
- Chill the Dough: Divide the dough into two equal discs, wrap each tightly with plastic wrap, and refrigerate for 30 minutes. This firms the dough for easier rolling and better cookie shape.
- Roll Out Dough: On a lightly floured surface, roll each chilled disc to approximately ¼-inch thickness, preparing it for cutting into shapes.
- Cut Cookies: Using a 3-inch cookie cutter, cut out 36 cookie shapes from the rolled dough and arrange them on parchment-lined baking sheets.
- Create Windows: With a 1-inch cookie cutter of the same shape, cut out the center from half of the cookies to form windows for the jam filling to show through after baking.
- Chill Cut Cookies: Place the cut cookies on baking sheets in the freezer or refrigerator for 30 minutes to help them hold their shape during baking.
- Preheat Oven: While the cookies chill, preheat your oven to 350°F (175°C) to prepare for baking.
- Bake Cookies: Bake the cookies for 13 to 15 minutes, or until the edges are lightly golden. Remove from oven and allow them to cool completely on the baking sheet.
- Dust with Powdered Sugar: Generously dust the cookies with the cut-out centers with powdered sugar to create a pretty contrast and highlight the jam window.
- Assemble Sandwiches: Spread about 1 tablespoon of cherry jam evenly onto the flat side of each whole cookie. Then, carefully place a powdered sugar-dusted cookie with a window on top to create the classic Linzer cookie sandwich.
Notes
- Chilling the dough is essential for easy handling and to prevent spreading during baking.
- You can substitute raspberry or strawberry jam if cherry jam is unavailable.
- For a nuttier flavor, lightly toast the almond flour before mixing into the dough.
- Store the assembled Linzer cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well before assembly; thaw and assemble before serving.
