Linzer Cookies
Whether it’s a bite size cookie or a full size linzer torte, cutouts in different shapes make them look so sweet! Fresh jam combines with a buttery cookie for a rich, delicious flavor unlike anything else. Use powdered sugar to finish them off for an elegant treat that will impress all your guests any time of the year.
Linzer Cookie Recipe
Lemon oil adds extra zing to these rich, little cookies—but use it sparingly. A few drops are all you need!
Ingredients
Dough
- 2 1⁄4 cups all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄8 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 12 tablespoons (1 1⁄2 sticks) unsalted butter, softened
- 1 1⁄2 teaspoons finely grated lemon zest
- A few drops of lemon oil (optional)
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1⁄2 teaspoon vanilla extract
- Confectioners’ sugar for dusting
Filling
- 2 cups of your favorite fruit jam
Instructions
- In a medium bowl, sift together flour, cornstarch, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter, lemon zest, and lemon oil (if using) until light in color. Add the sugar and beat to combine. Beat in the egg, followed by the egg yolk and vanilla. Beat until light and fluffy (about 2 to 3 minutes), then reduce speed to low. Gradually add the flour mixture, mixing until just incorporated. Form the dough into a ball. Divide the ball into thirds. Wrap each piece in plastic wrap and refrigerate for a minimum of 1 hour. This dough can also be refrigerated overnight.
- Preheat the oven to 350 degrees. Lightly dust a work area with flour. Place one piece of dough on the work surface. Roll out dough to 1⁄8-inch thickness. Using a 3-inch round cookie cutter, cut out circles. Consolidate any scraps and repeat until all the dough is used.
- Set aside half of the circles. With the other half, use a smaller cookie cutter or a knife to cut out a smaller design in the center (such as a heart, star, teardrop, or smaller circle). Transfer all of the cookies to a baking sheet lined with parchment paper. Refrigerate for 10 minutes.
- Bake for approximately 10 minutes or until the edges of your cookies are golden in color. Remove from the oven and allow to cool on the cookie sheets for 8 to 10 minutes, then transfer to cooling racks. Continue rolling out and baking the remaining dough.
- After the cookies are completely cool, spread jam over the rounds without a cut-out. Using a sifter or a fine mesh sieve, lightly dust the rounds with cut-outs with powdered sugar.
- Assemble the cookies by placing the powdered sugar round on top of the jam round. They should look like little jam sandwiches. Store your cookies in an airtight container in the refrigerator.
- Tip: These cookies freeze well, too! They are also highly customizable… try using lemon curd or Nutella in the middle instead of jam.
