Description
Soft and Sweet Linzer Cookies are tender almond-flavored cut-out cookies sandwiched with a sweet raspberry or strawberry jam center and finished with a dusting of powdered sugar on top. These classic Austrian-inspired treats feature a delicate texture and a beautiful heart-shaped cut-out, perfect for gifting or special occasions.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, left out at room temperature for 10 minutes
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
Filling and Topping
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar for sprinkling
Instructions
- Cream Butter, Sugar, and Salt: In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and salt until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavoring: Add the eggs one at a time along with the vanilla and almond extracts, mixing until fully combined and smooth.
- Add Flour: Reduce mixer speed to low and gradually add the all-purpose flour, mixing just until the dough comes together. Avoid overmixing to maintain a tender texture.
- Roll Out Dough: Transfer dough onto a sheet of parchment paper. Place another parchment sheet on top, then use a rolling pin to gently roll the dough to about 1/8 inch thickness.
- Chill Dough: Place the parchment-wrapped dough on a cookie sheet and refrigerate for 20 minutes to firm up the dough for easier cutting.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cut Out Cookies: Using linzer cookie cutters, cut half the cookies solid and the other half with a heart-shaped cut-out in the center. Place these cutouts on the prepared baking sheet, spacing them evenly.
- Freeze Before Baking: Freeze the cookie sheet with cut dough for 3-5 minutes. This helps maintain the shape during baking.
- Bake Cookies: Bake the cookies for 8-10 minutes until edges are set but not browned. Monitor closely to avoid browning for a soft texture.
- Cool Cookies: Allow cookies to cool completely on a wire rack.
- Assemble Cookies: Dust the cookies with heart cut-outs with powdered sugar. Spread raspberry or strawberry jam on the solid cookies’ underside and sandwich the powdered sugar-topped cookies on top.
- Store: Store assembled linzer cookie sandwiches in an airtight container in the refrigerator for up to one week for best freshness and texture.
Notes
- Use room-temperature butter for easier creaming and smooth dough consistency.
- Do not overbake; the cookies should remain soft and pale in color.
- The heart-shaped cut-out adds a beautiful aesthetic but can be substituted with any small shape cutter or glass rim.
- Keep the dough chilled before cutting to prevent spreading during baking.
- For best flavor, use fresh raspberry or strawberry jam without added sugars.
Nutrition
- Serving Size: 1 sandwich cookie (2 halves)
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
