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Easier Than They Look Linzer Cookies Recipe

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★★★★★

4.7 from 97 reviews

Delightfully buttery and almond-flavored Linzer cookies that are easier to bake than they look. These classic sandwich cookies feature a tender shortbread base with a delicate cut-out top dusted with powdered sugar, filled with your choice of jam or curd for a perfect balance of sweetness and texture.

Ingredients

Scale

Cookie Dough

  • 180g unsalted butter, at room temperature
  • 65g powdered sugar (icing sugar), sifted
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 225g all-purpose flour
  • 90g almond flour / almond meal
  • 1/4 tsp kosher salt

For Decoration and Filling

  • Powdered sugar to dust
  • Jam or curd of your choice for filling

Instructions

  1. Prepare the Dough: Place the butter, powdered sugar, and vanilla in a medium bowl. Whip on high speed with an electric hand mixer until light and fluffy. This can also be done using a stand mixer with a paddle attachment.
  2. Combine Dry Ingredients: Add the all-purpose flour, almond flour, and kosher salt to the butter mixture. Mix until the dough just comes together without overworking.
  3. Shape the Dough: Turn the dough out onto a large piece of parchment paper. Use the parchment to press and shape the dough into a rectangle.
  4. Roll the Dough: Top the dough with a second piece of parchment paper and roll out to a thickness of about 6mm (0.25 inches).
  5. Chill the Dough: Transfer the dough, still sandwiched between the two parchment sheets, onto a sheet pan. Chill in the refrigerator for at least 2 hours or up to 3 days to firm up.
  6. Preheat and Prepare: When ready to bake, preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Place the dough with parchment between layers into the freezer for 10 minutes to firm further.
  7. Cut Out Cookies: Remove the top parchment. Using a 2-inch (5cm) fluted round cutter, cut out cookie circles and transfer them to the prepared baking sheets. Gather scraps, re-roll, freeze again, and cut out more cookies.
  8. Create Window Cut-Outs: Use a small shaped cutter to cut shapes from the center of half of the cookies for the tops.
  9. Freeze Before Baking: Freeze the cut cookies for 10 minutes before baking. You can freeze longer if preparing ahead; space them closer for freezing and spread evenly before baking.
  10. Bake the Cookies: Bake one tray at a time for 11-12 minutes until set and lightly golden on the edges. Adjust time if dough thickness varies.
  11. Cool the Cookies: Remove from the oven and allow cookies to cool completely on the baking sheets. Repeat with remaining tray.
  12. Assemble the Cookies: Dust the cut-out tops with powdered sugar. Spread jam or curd evenly over the bottom halves, leaving a small edge to prevent overflow when sandwiched.
  13. Sandwich Together: Carefully place the tops on the filled bottoms, pressing gently to form sandwich cookies with the cut-out side facing out.
  14. Storage: Store assembled cookies in an airtight container at room temperature, best eaten within a few days. Alternatively, store cookies and filling separately and assemble as needed.

Notes

  • Use almond flour for the classic Linzer nutty flavor; finely ground almond meal works best.
  • Vanilla bean paste adds depth, but vanilla extract is a convenient alternative.
  • Chilling and freezing the dough helps maintain shape and achieve clean cookie edges.
  • Customize fillings with raspberry jam, apricot curd, lemon curd, or any favorite preserves.
  • Cookies can be made ahead and frozen prior to baking or after baking for convenient preparation.
  • For neat cut-outs, wipe your cutter with a warm damp cloth between uses to prevent sticking.

Keywords: Linzer cookies, almond cookies, sandwich cookies, shortbread, jam-filled cookies, holiday cookies, easy cookie recipe

Find it online: https://kitchenbyclara.com/easier-than-they-look-linzer-cookies-recipe/