Soft, buttery and filled with jam. Linzer cookies are definitely on the more luxurious type of cookies. It’s the one cookie I never tire of, but have to stop myself from making again and again. I eat way too many on a regular basis if I’m honest.
You can fill them with whatever jam you like, my favourites are cherry or apricot. You want to use a smooth jam with no bits, my go to is Hartleys.
I think what makes these cookies look so festive is the dusting of icing sugar. It does get everywhere, however the jam does absorb the sugar dusted on top of it, giving it a beautiful glaze in the middle, whilst the rest of the cookie looks like it was sitting under the snow.
I use egg yolks for my linzer cookies, instead of the whites. This gives them a richer flavour and makes the perfect light texture to accompany a nice coffee or a warming chamomile latte .
What makes linzer cookies stand out from normal every day cookies is the adding of ground almonds to the dough. It gives it a completely different flavour profile and softness which is a delight.
Once cooked and decorated these cookies can be kept in an air tight container for up to five days, however do keep in mind that the texture will change. The jam adds extra moisture and they will soften more and more the longer they are kept.
Although I love using apricot jam, lemon curd and nutella also make for great fillings.
Linzer Cookies
Equipment
- cookie cutters
Ingredients
- 200 g Plain Flour
- 150 g Unsalted Butter
- 150 g Ground Almonds
- 100 g Icing Sugar plus more for decoration
- 1/4 tsp Salt
- 1/4 tsp Vanilla Extract
- 1 Egg yolk
- Apricot Jam or filling of your choice
Instructions
- In a bowl mix the plain flour with the ground almonds and sugar
- Add the butter and mix until you have a crumble like mixture
- Add the egg yolk and vanilla and mix until you have a uniform dough
- Cover the dough in cling film and refrigerate for 30 minutes
- Preheat the oven to 190 degrees celsius
- Take the dough out of the fridge and roll it out until it’s about 1cm in thickness. Cut out your shapes with a cookie cutter
- Cut a hole in the middle of half of your cookies
- Bake for 11-12 minutes or until the edges start browning
- Let it cool for a minute or so and then put a teaspoon of jam in the middle of the back of the cookie with no hole. Cover with the cookie with the hole and set aside
- Repeat until you have used up all the cookies
- Dust the cookies (hole side up) with icing sugar and serve
These linzer cutie-cookies look and sound amazing. Filled with the apricot jam, they are even more attractive for me:) Thanks for sharing.
My mom was used to make Linzer cookies when I was a child. I do not have the original recipe, so your recipe helped me a lot trying to make the same cookies my mom made form me. The results were excellent!
My mom was hunting recipes for us to make when she visited. She found this one, printed it and brought it along. We made them today and they are delicious!
These cookies look so yum. The Apricot Jam is the highlight of these cookies.. Combination of ingredients awesome.
I have never tried these cookies before, but they look delicious.