Keyword: Almonds, Christmas Cookies, Cookies, Holiday Recipes, Raspberries, Sandwich Cookies
Prep Time: 45minutes
Cook Time: 30minutes
Resting time / chill time: 2hours
Total Time: 3hours15minutes
Author: Dini @ The Flavor Bender
Linzer cookies are a classic during the holidays. A delicious and simple, nutty and almond flavored cookie, with a fruity filling! This recipe is easy to follow and will give you foolproof results.EASY - This is an easy cookie recipe. It does involve rolling out the dough to cut out shapes, but I've made it easier with all the tips provided. These cookies can also be made a day ahead, and sandwiched the following day. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
150gunsalted butter5.3 oz / 10.5 tbsp (softened, but not melted)
115gconfectioner’s sugar1 cup (you can also use caster sugar)
2egg yolksfrom large eggs
1 ½tsplemon zest
100galmond flourground almonds
200gAP flour1 ⅔ cup, measured by spoon and level method
¾cupraspberry jamapproximately (exact amount can vary)
Confectioner's sugarto dust
You can use a stand mixer, electric hand mixer, or a spatula to make these cookies. If you’re using a mixer, mix on low-medium / medium speed.
In a bowl, cream the butter, salt, and confectioner’s sugar together until creamy and smooth. Do not incorporate too much air (butter should be creamy, but not fluffy).
Add the egg yolks, vanilla extract, and lemon zest. Mix them in until well incorporated. Again, avoid incorporating too much air into the mix.
Add the cinnamon, almond flour, and AP flour. Fold them in until the dry ingredients are well mixed.
The dough will be soft and a little sticky. Lightly dust your hands with flour and gently fold the dough a few times to knead it together and form a smooth ball.
Flatten the dough into a disc and wrap in plastic wrap. Allow the dough to chill in the fridge for about one hour.
Alternatively, you can roll out the dough while it’s soft at room temperature as well. Please see recipe notes.
Lightly dust your work surface with a little flour and place the dough on the surface. The dough should be pliable enough to roll out (knock the dough with a rolling pin to make it pliable, or leave it at room temp for a few minutes to slightly soften).
Roll out the dough to about a ¼ inch thickness. Keep moving the dough and lightly dusting it to make sure it doesn’t stick to your work surface or rolling pin.
Using a 3 inch cookie cutter, cut out as many cookies as possible. Then using a smaller cookie cutter, make a hole in the middle, in half of the cookies. You can make this cut out hole in to a circle, a heart shape, a flower, a star, or whatever shape you like using shaped cutters.
Gather the leftover dough scraps and form another dough disc. Let it rest for a few minutes. Roll out the dough and repeat the above step to cut out more cookies.
Place all the cookies on a parchment paper lined tray and refrigerate until chilled - about 30 minutes (or even overnight).
Preheat the oven to 350°F / 180°C.
Place the chilled cookies on a parchment paper lined baking sheet / cookie sheet with about 1 - 1.5 inch of space between each.
Bake the cookies in the preheated oven for about 10 - 15 minutes, or until the edges are just starting to turn light golden brown in color.
Remove the cookies from the oven and let them cool for a few minutes. Then transfer them to a wire rack to cool completely.
Dust the surface of all the cookies that were cut out in the middle with confectioner’s sugar.
Spread a dollop of raspberry jam on the flat side of the bottom cookies, and sandwich it with a sugar dusted top cookie. They are now ready to be served. Enjoy!
To roll out the dough while still soft
Place the dough between two sheets of parchment paper when you roll it out. To prevent any folding and creasing, remove the parchment papers and put them back on both sides from time to time as you roll out the dough.There will be less cracks when rolling out the soft dough.