What can be better than homemade Linzer cookies? Their rich buttery taste that goes so well with raspberry jam makes them perfect treats for afternoon tea!
These delicious cookies originated in 17th century in Austria’s city called Linz. Nowadays they are popular in many cookies and are widely baked around Christmas!
In my family, Linzer cookies are among the first ones to be baked (after these Gingerbread Cookies) because they can be kept for many days when stored in an airtight container. Usually my aunt is the one who is in charge of making them.
I have to say that it’s been a good while since I made Linzer cookies. Now because the oven that came with our rented house acts pretty weird when it comes to buttery cookies I did not wanna take any risks. I asked my aunt for her recipe and I was not disappointed! Every single one came out perfect and I was a happy hippo! Haha!
Homemade Linzer cookies recipe – preparation:
The preparation has to be divided into 2 days. The first day is all about making the dough. This will take no more than 10 minutes. The dough needs to rest in the fridge overnight. I like when your dough needs to rest. This means I can prepare it in advance – the night before the actual baking. As for this dough – you can keep it in your fridge for several days. Isn’t it great?
The second day is the baking & filling day. It’s very important to know that this dough needs to be as cold as possible. This way it’s easier to work with. Take only a half (or a third) of the dough out of the fridge and roll it out. First knead it slightly with your hands to soften it a bit (only a tiny bit). Then start rolling! Again: the colder the dough the easier to move it around and to cut out the cookies.
What is good to remember when making homemade Linzer cookies:
- Dust your work top with flour and also the dough!
- These cookies will not spread so there is no need for large gaps between each other.
- To make a Linzer cookie you will need 2 cookies + a jam. This means that it’s better to roll the dough as thin as possible (maximum thickness = 4mm/0.15inch).
- The cookies will not turn golden brown. They will stay white with pink/light brown edges.
- They’ll be ready in 10 minutes or less (depending on your oven). They tend to burn fast so don’t leave your kitchen between the batches! Check the bottom – if it is light brown, they are done.
- Keep them in an air-tight container.
If you don’t want to use a jam to keep the two pieces together, then no worries! Leave it out! You can also leave out the extra icing sugar for dusting! The cookies are delicious on their own and they are hard to resist especially when still warm! (believe me I know what I am talking about – to make these I used only 1/3 of the dough. I got 40 pieces = 20 cookies filled with jam. Now guys, I made the first batch for photos mainly but it was hard not to be eating them while being around them taking photos!!!)
Some extra preparation information:
- Reducing the amount by half – I am not sure if this is a good idea. I did try doing it and it did not ended up well for me. The dough was extremely sticky. In fact it was soo sticky that 2/3 of it were stuck to my fingers. I would not do it again.
- Because the dough can be stored in the fridge (in a zip-lock bag) for several days (up to 5 days) it’s great to make half of it one day and the rest maybe several days afterwards, to have a fresh batch ready.
Guys, I just realized what these raspberry Linzer cookies remind me of! Jam dodgers! Do you know them? They are jam filled cookies sold in Great Britain (and maybe in some other countries too)! When I lived there they were my favorite type of cookies (well, after fig rolls)!
So if you know of jam dodgers, then this is a way better cookie! In fact it is the best butter cookie recipe out there! And filled with jam! If you are not fan of raspberry jam, then use the one you like!
I am not sure if you consider cookies as dessert but I do! And for me they are one of the best homemade desserts! What about you? Do you think cookies are a dessert or afternoon/tea treats?
Yields about 60 cookies (120 pcs)
10 minPrep Time
10 minCook Time
20 minTotal Time
- 370g/13oz Plain Flour
- 250g/8.8oz Unsalted Butter (cold)
- 100g/3.5oz Icing Sugar
- 1 Medium Egg
- 4 Tablespoons Icing Sugar for Dusting
- Raspberry Jam
- Sift the flour and icing sugar onto a clean work top. Mix well. Make a well in the middle.
- Lightly beat the egg with a fork and pour it into the well. Incorporate the egg into the flour.
- Now add butter, cut into small cubes. Using your hands try to break the butter and mix it with flour until the mixture looks like a crumble mix. Now start forming dough. At first, it may look like it’s not going well, but keep kneading. You will get nice dough.
- Wrap the dough in cling film or place in a plastic/zip-lock bag and refrigerate overnight.
- The following day, take out a small piece (a third of the dough is enough) and knead it a few times to make it a bit softer. Now roll it out thin (make sure your work top is dusted with flour as well as the dough).
- Cut out shapes of your choice and transfer them onto a baking tray lined with baking paper.
- Bake in a preheated oven at 170C/340F for no more than 10 minutes. Keep an eye on them. They won’t get golden brown. They will be quite pale with only a few edges pink-ish/light brown. To see whether they are ready, check the bottoms if they are nice light brown.
- Once baked, let them cool completely before filling with jam.
- Optional: Dust with icing sugar.
The bottoms are without holes. The top cookies are with holes (use any small cutter you have). For an even bake, bake them separately.
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