Linzer Cookies, a world class treat, is an inspirational delight. As soon as you bite into one of these cookies, a rush of flavor overcomes your taste buds and all you can say is Yummm. Linzer Cookies are buttery and crisp, yet with the perfect moisture from the jam. The subtle almond taste makes everyday sandwich sugar cookie dough become a European bakery masterpiece. I am lucky to have my daughter to thank for adapting the ultimate Linzer Cookie recipe. Also a shout out to her assistant, my granddaughter, as a young baking master as well.
Linzer Cookies are made from an almond flavored cookie dough. The dough is chilled, rolled out and cut into shapes and baked. Then the cookies are sandwiched together with jam. I use my homemade Sour Cherry Amaretto Preserves for the ultimate and undeniable best filling. A light dusting of confectioner’s sugar finishes them off. This may sound like any other cut out cookie recipe but don’t be fooled. Your end result is a stained glass window-esque cookie that is easily one of the prettiest cookies you will ever see.
So what is the history of our European decadent dessert? The Linzertorte (Linzer Torte) is from Linz, Austria. Did you know this torte, from the 17th century, is considered the world’s oldest torte recipe? The distinguishing characteristic of tortes is that they use nut flour to create their mouthwatering taste. This is the inspiration for the Linzer cookie.
Linzer Cookies… fabulous taste and texture with a rich sweet but tart filling is a beauty to admire! Unquestionably a bit of heaven in the kitchen. This recipe is fun to make and perfect for gifting.
Sharing recipe at Weekend Potluck.
Linzer Cookies
Ingredients
- 1/2 cup almond meal
- 1/2 cup brown sugar packed
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon can substitute zest of 1 lemon
- 2 sticks unsalted butter softened (1 cup)
- 1 large egg
- 1 teaspoon vanilla
- 1 12 ounce jar sour cherry amaretto preserves recipe in food index (or other favorite fruit preserves)
- confectioner's sugar for sifting
Instructions
- Whisk together flour, baking powder, salt and cinnamon in a small bowl.
- Soften two sticks of unsalted butter.
- Beat together butter and brown sugar in a large bowl with an electric mixer at medium to high speed until pale and fluffy. Add almond meal to butter mixture and beat until well combined. Then beat in egg and vanilla.
- Reduce speed to low and add flour mixture, mixing until combined. Dough may be crumbly-that is ok.
- With floured hands, form dough into 2 balls and flatten each into a 5-inch disc. Refrigerate discs, wrapped in plastic wrap until firm, at least two hours or overnight.
To Assemble
- Put oven rack in middle of oven and preheat to 350 degrees F
- On a lightly floured surface, roll one disc of dough between 2 Silpats (or parchment paper about 1/8-1/4" thick. Using 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to Silpat (or parchment) lined baking sheet. Gather the scrap dough, roll and repeat. Cookies do not expand much when baking so can be put close together.
- Cut rounds from the second disc of dough. Once you've transferred theses cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. If cookies have become very soft, you may place the baking sheet in the refrigerator for 30 minutes to chill before baking. Note-You want half of your total cookies to have peekaboo cutouts.
- Bake cookies for 10-15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- Place the cookies with the holes in them... and sift confectioner's sugar over the top.
- Turn the remaining cookies flat side up and spoon 1/2 teaspoon of fruit preserves into the center, spreading it slightly.
- Top with sugar-dusted cookies.
- Completed Linzer Cookie.
