Linzer Cookies

By • December 2, 2015 0 Comments

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Author Notes: The ultimate Christmas cookie, with the hint of cinnamon they are the perfect buttery biscuit sandwiched between raspberry jam.Zita Fox

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Makes 20

  • 240 grams plain flour
  • 60 grams ground almonds
  • 240 grams butter
  • 1 egg
  • 130 grams sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 75 grams raspberry jam
  • handfuls icing sugar
  1. In small bowl, combine flour, almonds, and cinnamon; set aside. In large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough onto 2 pieces; press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
  2. Preheat oven to 175°C. On a floured surface, roll out one disc of dough 1/8 inch thick (keep remaining dough chilled). Cut half of the dough using a round cutter (this will be the bottom cookie) With half of the cookies cut a smaller shape in the middle of the cookie (this will be the top cookie) Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and re-rolled. Always make sure dough is firm and chilled before cutting or else they will lose shape in the oven.
  3. Bake for 10-12 mins or until light golden brown. Let cool on the cookie sheet for about 2 minutes; remove from sheet and cool completely. Spread about a teaspoon of jam onto the bottom of the cookie and sandwich with a top cookie (one with centre cut out). Then finish off by dusting cookies with icing sugar.

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