Linzer Cookies
Linzer Cookies are the jewels of all holiday cookies. Delicate jam-filled almond sandwich cookies dusted with confectioner's sugar that are sure to delight!
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almond flour
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- Finely grated zest of one small lemon
- Confectioner’s sugar, for dusting
- Raspberry, apricot, lingonberry or other flavors of jam for filling
Instructions
- In a stand mixer bowl, cream together the butter and sugar until light. Scrape down the bowl and add the egg and extracts and beat until fluffy.
- In a separate bowl, combine the flours, salt, cinnamon and lemon zest; mix well. Add to the butter mixture in two batches, scraping the bowl down in between.
- Form the dough into a disc and wrap in plastic for at least one hour until chilled and firm (dough can be made 1 day ahead).
- Preheat oven to 350°. Line cookie sheets with parchment paper.
- On a well-floured surface, roll out half of the dough to ¼-inch thickness. Keep the remaining half refrigerated until ready to use.
- Use cookie cutters to cut out desired shapes. Using a smaller cutter, cut “windows” out of the centers of half of the cookies.
- Gather dough scraps into a disc, re-wrap in plastic and chill before rolling out again.
- Place cookies on prepared baking sheets, spacing about 2 inches apart. Bake for 8-10 minutes, depending on size of cookies, until barely golden brown. Be careful not to over-bake.
- Once baked cookies are completely cooled, dust the window cookies with confectioner’s sugar using a small wire mesh strainer.
- Spread a dollop of jam on the solid cookies and place a window cookie on top to make a sandwich.
- Store in an airtight container until ready to serve. This recipe will make several dozen sandwich cookies, depending on size.