Linzer Cookies Recipe
Author: My Frugal Adventures
Serves: 24
- 1½ cups of butter, room temperature
- 1 cup white sugar
- 1 teaspoon almond extract (or vanilla)
- zest from 1 medium sized lemon
- 3½ cups flour, sifted
- ¼ teaspoon salt
- ¼ cup raspberry jam
- confectioners sugar for dusting
- Start by adding the butter to your mixing bowl and mix just until light and fluffy.
- Add sugar and mix until combined.
- Add almond extract and lemon zest and mix until combined.
- Slowly add sifted flour and sprinkle of salt.
- Mix until incorporated and you have a nice dough texture.
- Lightly dust a cutting board with confectioner's sugar (or flour) and roll your dough out into a disk shape.
- Cut the dough in half, wrap in parchment paper or saran wrap and chill for 30 minutes in the fridge.
- Remove one disk after chilled and roll out on a cutting board until about ¼ inch thick.
- If your dough is sticky, lightly sprinkle with confectioner's sugar or flour.
- Use your Linzer cookie cutter to cut the shapes for the bottom of the cookie.
- Place on a parchment paper lined cookie sheet and bake on 350 degrees for about 12 minutes.
- Remove once they start to appear firm in the oven- just before they start to gently brown.
- Set aside and let cool on a cooling rack.
- Take the second disk of dough and roll out.
- Cut equal numbers of the top of the LInzer cookie with the small center cut out shape.
- Place both the mini cut out shapes and the top cookies on a baking sheet for about 8 minutes.
- Check often as the mini hearts will burn quickly!
- Remove mini hearts first and continue to cook larger cookies until they appear smooth and firm.
- Place on a cooling rack. Once cooled sprinkle lightly with powdered sugar.
- Please a few spoonfuls of raspberry jam into a Ziploc and trim off the end.
- Pipe a quarter size amount of jam onto the bottom cookie.
- Carefully place top cookie on top.
- Enjoy!
Recipe by My Frugal Adventures at https://myfrugaladventures.com/2016/02/linzer-cookies-recipe/
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