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 don’t use egg yolks for my linzer cookies, only the whites. This gives them a lights and airy texture. It’s 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.
- cookie cutters
- 160 g Unsalted Butter
- 84 g Icing Sugar plus more for decoration
- 2 Egg Whites
- 1/4 tsp Vanilla Extract
- 120 g Plain Flour
- 160 g Ground Almonds
- 1/4 tsp Salt
- 2/8 Tsp baking powder
- 50 ml Apricot Jam
- In a bowl mix the plain flour with the ground almonds and baking powder. Set aside.
- In a bowl beat the butter until it is light and fluffy
- Add the sugar and beat until it’s all incorporated
- Add the eggs one by one, beating well after each addition
- Add the vanilla extract and mix
- Add the flour mixture in thirds and beat well
- The dough will now be very sticky
- Divide it in 2 mounds and flatten it into disks between some baking paper
- Let it rest in the fridge for 30 minutes.
- Preheat the oven to 200degrees
- Take the dough out of the fridge and roll it out until it’s about half an inch thick. Cut out your shapes with a cookie cutter
- Repeat for the second mound of dough, but cut out a small hole in the middle of each cookie. You should have an equal number of each cookie
- Bake for 11 minutes
- Let it cool for a minute or so and then put a teaspoon of jam in the middle of the back of 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