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Linzer Cookies Recipe
List of Ingredients
Instruction
Variations

These Linzer Cookies is one of that recipes for me that sound very interesting and splending but for nobody knows reason there is no enough time/force/ingredients to test it. But this year thanks to The Cookie Calendar project the dreams came true.

If you have the opportunity to find just such a form for linzer cookies, use it by all means. I use Wilton Square Linzer Cookie Cutter Set.

This is a very ingenious cutter in which the nozzle that cuts out the middle of the cookie changes according to your desire.

Nozzle replacement is quick and easy. Here I changed my mind about putting a triangle nozzle and fixed a rhombus.

Thanks to such a cutter, the cookies turn out to be very neat and you will see this now.

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Linzer Cookies

cookie calendar, day 6

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Ingredients

100 g melted butter, slightly cooled
100 g caster white sugar
4 eggs
150 g all purpose flour
100 g almond flour

100 g thick raspberry jam
Sugar powder for sprinkling

Method

1. Beat egg with butter until white and fluffy.

2. Add eggs one by one and mix until incorporated.

3. At the end, add all purpose flour and almond flour and bring the dough to a smooth consistency.

4. Cool the dough in refrigerator for one hour or more.

5. Preheat the oven to 180 °C.

6. Lay parchment paper on a baking sheet.

7. Dust the table with flour. Roll the dough into plate of 3 mm thickness. Using a marble rolling pin makes this process easier because of the pin’s weight and its low temperature. While you roll out one portion of the dough, keep the rest in the refrigerator.

8. Cut out a cookie with a hole in the middle, then the same number of cookies without a hole. Put cookies on a baking sheet.

8. Bake cookies for about 10 minutes or until lightly browned.

Immediately after baking, the cookies will be very fragile. Wait a moment, then transfer the cookies to a wire rack and cool completely.

Dust gentle the holed cookies with sugar powder.

Use the jam to glue the hole cookies and the whole cookie in pairs. 1/3 teaspoon of jam is enough for each cookie.

Variations

You can use any jam you have in your kitchen. The only important thing is that it’s thick, doesn’t run, and holds the cookie halves together well.