Easy Linzer Cookies Recipe
Cookies are great any day, but they seem to have special charm on holidays. It’s a pleasure to make them and share them with loved ones, especially little ones who adore them. Besides being lovely, I like that they are not hard to make, last a long time, and can be made a few days before an event.
Linzer biscuits are great, they simply melt in your mouth. Flavorful and aromatic, with a slight almond note, they go great with fruity fillings and disappear quickly from the table. A must try!
Some fun trivia before you start: Linzer cookies are named after the Linzer Torte (aka Linzer Cake), a famous Austrian dessert. The cake was first mentioned over 300 years ago and it is considered one of the oldest cake recipes in the world. The Linker cake has a dough lattice over a jam filling, which is where the inspiration for the Linzer cookies came from.
- 250 g butter
- 120 g sugar
- 1 sachet vanilla sugar
- 1 egg
- 300-350 g flour
- 150 g almond flour
- 1 pinch of salt
- apricot/cranberry jam
How to make LINZER COOKIES:
- Mix the soft, room temperature butter with the sugar until creamy, about 10 minutes.
- Add the egg and continue mixing until smooth. Turn off the mixer.
- Mix the flour with the almond flour, salt, and vanilla sugar.
- Spoon the dry ingredients over the buttercream and fold in with a spoon.
- The mixture will be slightly soft and sticky but will harden in the refrigerator.
- If you find the mixture too soft, add 1-2 tablespoons more flour.
- Wrap the dough in cling film and refrigerate for 2-3 hours.
- Divide the dough into 2 pieces. Roll one piece out into a 0.3cm (0.12 inch) thin sheet.
- The other piece of dough is chilled again.
- Cut out stars, fir trees, or any other shape you like, and put them on a baking tray lined with baking paper.
- Preheat the oven to 180 degrees Celsius (356 F).
- Bake the cookies for 13-15 minutes until lightly browned around the edges.
- Remove and place on a cooling rack.
- While the first batch are baking, take the other piece of dough out of the fridge and cut into cookies.
- Once baked and cooled, cover with jam to taste. I use apricot jam for stars and cranberry jam for fir trees.
- Put the cookies in a tin and leave in a cool place overnight. This will help them soften.
- The next day dust with sugar and serve with delight.