Hands-down, these are my absolute favorite holiday cookies. I have been making them for a few years now, and they have certainly become a regular part of the baking marathon that takes place around the holidays.
Linzer cookies are a twist on a torte that originated from Austria, and are a buttery, jam-filled cookie sandwich. Think of an almondy shortbread filled with your favorite jam. They are dusted with icing sugar, giving it this coating and texture that is absolutely delicious. They can be made with a variety of different cut out shapes so that the beautiful jam colors pop against the icing sugar.
There’s no way around it, they are a bit more tedious than some of the other holiday baking recipes that I make, but I assure you that the energy is worth it. Not only do they tase amazing, they are so pretty on a platter or in a gift box. You won’t regret it!
These cookies have certainly been a hit as a part of our family’s annual baking giveaway. They freeze well if stored in an airtight container. They will also stay fresh for up to 5 days stored at room temperature. That is, if they keep that long!
If you’re interested in some of the other cookies that I make at this time of the year, the simple sugar cookies are a must with my kids! I actually include it as one of the advent activities that we do as a family leading up to Christmas. I also make salted caramel thumbprint cookies, which are the perfect combination of salty and sweet. I absolutely cannot go without my holiday Biscotti recipe made with cranberries and pistachios. Finally, there’s ginger cookies that are soft and chewy, with a sugary outer texture. They are all so delicious! Any recipes I’m missing I’ll be posting over the up-and-coming weeks. So be sure to check back!
So let’s get to it!
Linzer Cookies Ingredients
All-Purpose Flour – Typically, I keep it simple with using an all-purpose flour for this recipe. To measure, spoon the flour into a measuring cup, and then level it off with the back edge of a butter knife.
Almonds – Almonds are small nuts packed full of health benefits. They contain nutrients such as magnesium, vitamin E and fibre, as well as calcium and phosphorus. They also are great for curbing blood sugar spikes. They are quite versatile, being added to baked goods and salads, or even just as a snack on their own. This recipe calls for blanched or unblanched almonds, meaning whether or not the skin has been removed. If you choose to use unblanched almonds, you’ll have the speckling of the almond skins throughout the dough. It is important to take the extra step to toast the almonds, as it takes the flavor to the next level, a warming, toasty, nutty flavor that can’t be beat!
Cinnamon – Cinnamon is a common spice that can be used on both sweet and savoury dishes. It is rich in antioxidants, leading to many health benefits. Like all spices, it should be stored in a cool, dry place.
Salt – I stick to standard table salt for this recipe. Salt is used to enhance the flavors of a dish, and should not be eliminated.
Butter – Ideally, unsalted butter is preferred in this recipe. However, if you only have salted butter in the house, either is fine in this recipe. If you are using salted butter, then you can omit the salt later in the recipe. Here, you’ll want to plan ahead, and take the butter out for at least a couple or more hours before making the dough. You want it just slightly at room temperature, but not too soft either.
Sugar – regular, white, refined sugar is used here. It is an equal ratio when combined with the butter. Make sure to level off the measuring cup with the back of a butter knife.
Vanilla – With the cost of food prices what they are, I can’t help but gasp when I see the cost of pure vanilla. Of course, nothing compares to it. However, you need to make a choice about what you are comfortable with spend your grocery budget on, so if the money could be better spent on other groceries for your family, go ahead and use the artificial vanilla. I know I’ve made that choice.
Egg Yolks – The addition of egg yolks will result in a super chewy and tender cookie. There’s also the added benefit of slightly richer taste than when whole eggs are added to a cookie. The egg yolks also act as a binding agent. I recommend bringing them to room temperature to ensure that they mix in smoothly with the cookie dough.
Lemon zest – Just one small lemon is all you need here. I have an excellent rasp that makes zesting a simple task.
Raspberry Jam – Jam is the filling used in the cookies and it binds the two halves together to form a sandwich. I prefer raspberry jam, though feel free to try others to vary the flavour or the colour. Just be sure that the jam is not runny at room temperature, as that would run the cookies!
Icing Sugar – Icing sugar, powdered sugar, or confectioners’ sugar all refer to the same thing: sugar granules that have been milled to a powdered state. It adds a subtle sweetness and beautifully decorates baked goods.
Linzer Cookies Tools
To make these cookies there a few tools that you will need:
Measuring cups and spoons – this recipe uses standard measuring tools. Be sure to level each of the measured ingredients (I typically use a butter knife).
Stand mixer – As this recipe requires that the butter and sugar be blended for an extended period of time, a stand mixer certainly makes it easier. You’ll want to stop it occasionally to scrape the butter/sugar mixture off of the sides so that it blends well.
Baking Sheets – I have two sizes of cookie sheets in my kitchen: a standard size, ideal for most uses, and I also have “jumbo” baking sheets. I recommend using the largest baking sheets that you have for baking cookies, as the more you can fit on a pan, the fewer batches are needed. You’ll want to ensure that these cookies are spaced out, but they’re not like drop cookies that really spread while being baked. I recommend using either parchment paper or silicon liners on the baking sheets.
Parchment paper or silicon baking sheets – Both of these are great tools to have in the kitchen. I personally like to use the parchment paper to roll out the dough, while I use the silicon baking mats on the baking sheets. If you only have parchment paper, then feel free to use it on the baking sheets. This way there is no risk of the cookies sticking!
Rolling pin – there are so many varieties of rolling pins out on the market! While in my family I have a parent that swears by the wine bottle as an ideal rolling pin, I personally prefer a long wooden one that tapers on each end. What’s important is that it rolls smoothly, as the goal is a dough that is rolled out evenly. I recommend find one that feels right to you.
Cookie Cutters – there are so many fun Linzer cookie cutters out there! This recipe is perfect for all occasions, so the possibilities can become endless! You will want a set that includes the base cut out and one that’s separate for the top. You could certainly use small cookie cutter too.
Cooling racks – After to the cookies have cooled in the pan for about 5 minutes, you’ll want to transfer them to cooling racks. If you’re limited on space, there are great ones on the market that are stackable. Just be sure to place them out of your littles’ reach, or dogs for that matter!
Fine Sieve – this makes sprinkling the icing sugar on afterwards so much easier! It spreads it consistently, and it leaves you in control. Just tap it lightly as you pass over the cookies.
Tip: if as you are rolling out the dough, it is sticking to the rolling pin, then roll it in between two pieces of parchment paper. This will make all of the difference!
Linzer Cookies Tips
Over the years of making many different kinds of cookies in my oven, there are a few things that I have learned.
- The oven temperature stated on my oven’s temperature is not representative of its actual temperature inside. Therefore, I recommend getting an oven thermometer if you have any doubts about yours.
- Without stating the obvious, your oven loses heat every time you open the door. Avoid doing this to frequently check on the cookies! The baking time provided here should be pretty close, assuming that they are rolled out to the recommended thickness.
- Baking sheets vary, in terms of heat transferability during baking, and also while resting. This requires a keen eye on baking time on my part.
- The use of parchment paper or silicon baking sheets can have a negligeable to a noticeable impact on overall baking time. This also requires a keen eye on baking time on my part!
- The temperature of the dough when going into the oven will impact baking time. For example, the first batch typically takes longer in the oven due to the chilled dough, whereas the final remnants require less time.
- When rolling out dough, I clearly do not have an eye for what ¼” looks like… consistently. There is nothing wrong with keeping a ruler nearby to help ensure that all cookies are evenly rolled out. Nothing is worse that having cookies of different thicknesses on the same cookie sheet, resulting in some cookies being undercooked while some are too dark.
- This particular recipe recommends butter that is slightly softened to room temperature. This is key. Not only do you need the butter to mix in smoothly to be a part of the dough, but if the butter is too soft, it ends up being much more difficult to work with. I can attest to this, as I have done this on too many occasions.
While these tips may seem overly obvious to most, I feel they should be mentioned, as even after many years of making these, have made simple mistakes that have impacted the appearance of the cookie (most often, over baking them so that they become too dark for me to feel satisfied in giving them away). A big part of successful baking requires understanding your oven, and recognizing that baking will continue, even once it’s been removed from the oven.
Linzer Cookies Tips for Storing
As mentioned, these cookies freeze very well. Just follow these simple steps:
- Once the cookies are baked, allow them to cool completely.
- Next, place cookies in a single layer on a parchment-lined baking sheet or tray. Place them in the freezer for at about an hour
- Transfer the cookies to a freezer bag or storage container. Try to remove as much air as possible. Freezer bags are great as a space saver! You can separate the layers using wax or parchment paper.
- Label with their name and date. Cookies freeze well for about 2 months.
- Enjoy!
Alternatively, they can also be stored in an airtight container in the fridge for up to five days.
Linzer Cookies
These Linzer cookies are the perfect treat for the holidays! Subtle toasted almond flavor, lemon zest and raspberry jam filling makes these a classic. They are so worth the effort!
25
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minutesIngredients
2 cups all-purpose flour
1 cup whole almonds (blanched or unblanched)
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup unsalted butter
1/4 cup cup sugar (for the almonds)
1/2 cup sugar (for the cookie dough)
1 tsp. vanilla extract
2 large egg yolks, at room temperature
1 tsp. lemon zest
1/2 cup raspberry jam
1/2 cup icing sugar (confectioners sugar)
Directions
- Preheat the oven to 350 degrees F. Spread out the almonds on a cookie sheet. Place them in the middle of the oven and toast for 9-11 minutes. Flip them halfway through (as best as you can).
- Allow the almonds to cool completely. Grind them in a food processor with ¼ of sugar until they are finely ground.
- In a separate bowl, combine the flour, salt, and cinnamon. Add in the ground almond mixture.
- Using a stand mixer, beat the butter and sugar until pale in color, about 3 minutes. Add in the vanilla extract and egg yolks and beat until combined.
- Next, add in the almond mixture and flour mixture and beat until just combined – do not over mix!
- Divide the dough into 2 portions and cover with plastic wrap. Refrigerate until firm, a minimum of 1 hour or up to 2 days.
- Before baking the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking liners.
- Remove one ball of dough from the refrigerator. On a lightly floured surface, roll out the dough to a ¼ inch thickness. Using the cookie cutters of your choice, cut out the cookies. You will want to use a smaller cookie cutters or specific Linzer cookie cutters to cut out the middle of half of the cookies.
- Place the cookies on the prepared baking sheet, leaving at least a 1-inch space between each, and continue to reroll the dough as needed until it has all been used. Repeat with the second ball of dough. See note.
- Bake the cookies for 10-12 minutes, or until lightly browned at the edges.
- Remove cookies from baking sheet and transfer to a cooling rack.
- Once the cookies have cooled, lightly dust the top pieces with the icing sugar – a sifter works very well for this if you have one.
- Place a thin layer of the jam of your choice on the bottom portion of the cookie. Place the top portion onto it, with the icing sugar on the top.
- Fill the cut out portion of each cookie using a spoon or piping bag.
- The assembled cookies can be stored in the refrigerator or in an airtight container for several days.
- Enjoy!
Notes
- If the cookies are too soft for rolling out, rewrap and place the dough back in the refrigerator for at least 10 minutes – this ensures that they retain their shape while baking.
- I like to use a dough cutter dipped in flour to help transport the cookies to the baking sheet.
- These cookies tend to soften while being stored. If you would prefer to maintain the crispness, they can be assembled same day.
