Classic Linzer Cookies Recipe
Are you ready to embark on a delicious journey through the history, flavors, and enchanting world of Classic Linzer Cookies? These delightful treats aren't just any ordinary cookies - they carry with them a rich heritage and a burst of flavors that tantalize the taste buds. In this article, we will delve into the captivating universe of Classic Linzer Cookies, uncovering their origins, exploring their versatility, and sharing fascinating facts about these beloved sweet treats.
Ingredients
Dry Ingredients:
- 3 cups 360g all-purpose flour
- 1 cup 120g almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup 226g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Filling:
- Raspberry jam or any preferred jam or spread
- Powdered sugar for dusting
Instructions
Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Combine Dry Ingredients:
- In a bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and ground cinnamon. Set aside.
Cream Butter and Sugar:
- In a large bowl, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
Add Wet Ingredients:
- Beat in the egg, vanilla extract, and almond extract until well combined.
Incorporate Dry Ingredients:
- Gradually add the dry ingredients mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
Chill the Dough:
- Divide the dough in half, shape each half into a disc, wrap them separately in plastic wrap, and refrigerate for at least 1 hour or until firm.
Roll and Cut Out Shapes:
- On a lightly floured surface, roll out one disc of chilled dough to about 1/8 inch (3mm) thickness. Use cookie cutters to cut out shapes, alternating between solid cookies and those with a hole in the center.
Bake:
- Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Assemble:
- Spread a thin layer of jam or preferred filling on the solid cookies. Dust the cookies with holes (tops) with powdered sugar. Sandwich the cookies together, pressing gently to create a jam-filled window.
Serve:
- Once assembled, allow the cookies to set for about 30 minutes before serving. Enjoy your Softest and Best Linzer Cookies!