Yummy Linzer Cookies
Submitted by budro
Linzer cookies built on a buttery ground-almond shortbread, scented with vanilla, almond extract, and a hint of cinnamon. Each cookie holds a thumbprint of lemon-spiked raspberry jam, finished with sliced almonds and powdered sugar.
YIELD
24 servingsPREP
35 minCOOK
25 minREADY
60 minThese are a thumbprint take on classic Austrian Linzers, easier than the cut-out version but with the same warm spice and jewel-toned jam center. The dough leans on a half cup of ground almonds blended into the flour, which is what gives Linzer cookies their tender, almost crumbly bite.
A combination of vanilla and almond extract, plus a hit of cinnamon, pulls the dough into proper Linzer territory. Skip the almond extract and you have a generic shortbread. With it, you get that unmistakable Christmas-cookie-tin aroma.
The lemon zest stirred into the raspberry jam is the small-but-mighty step. It cuts through the sweetness and makes the jam taste of fresh fruit again, not just sugar. Use a microplane and zest only the yellow, not the bitter white pith.
Baking at the low 300°F (150°C) is intentional. These cookies should stay pale, the way proper Linzers do. A golden bottom is the cue to pull them, no further.
Pro Tips
- Press the indentation gently with a floured finger or the rounded end of a wooden spoon. Cracked edges are normal, just smooth them with your thumb.
- If the wells flatten during baking, press them again with the back of a small spoon as soon as the cookies come out. They are still soft enough to reshape for 30 seconds.
- Wait until cookies are fully cool before adding the jam. Warm cookies turn the jam runny and it bleeds into the dough.
- Store filled cookies in a single layer. Stacking softens the cookies as the jam absorbs into the dough.
Variations
Ingredients
Directions
Preheat oven to 300℉ (150℃)
In medium bowl, combine flour, almonds, baking powder, salt and cinnamon and wire whisk.
In large bowl with an electric mixer cream butter and sugar.
Add egg yolks, the vanilla and almonds extracts, and beat at medium heat until light and fluffy.
Add the flour mixture and blend at low speed until just combined.
Do not overmix.
Roll dough into 1½ inch balls.
Place 2 inches apart on ungreased baking sheet.
With index fingers press an indentation in centre of each ball to hold filling.
Bake 22 to 24 minutes or just until golden brown on bottom.
Transfer cookies to cool, flat surface with spatula.
In a small bowl combine jam and grated lemon peel.
Place ½ teaspoon of filling mixing in centre of each cooled cookie.
If you wish to add an extra decorative touch, sift confectioner’s sugar over cookies and place sliced almonds in the jam filling.
Note: You can always make classic linzer cookies with round cookie cutter, then cut out centre piece of cookie. After cookies are baked, place jam on one piece, then place another cookie on top to make a sandwich.
Comments



