Homemade Linzer Cookies
Have you ever tried homemade Linzer cookies? These buttery cookies filled with raspberry jam last long so they can be easily made ahead. Perfect for gifting!
Servings: 60 Cookies
Ingredients
- 2½ cups all-purpose flour (13 ounces/370 grams)
- ⅔ cups powdered sugar , loosely packed (100 grams)
- 1 egg , beaten (medium-size)
- 2¼ stick unsalted butter , chilled (8.8 ounces/250 grams)
- raspberry jam for filling
- 4 tablespoons powdered sugar for dusting (optional=
Instructions
- Sift the flour and powdered sugar onto a clean worktop and mix. Make a well in the middle and pour the beaten egg in. Mix again either with your hand or a fork.
- Now add butter, diced. With your hands break the butter and mix it with flour until the mixture looks like a crumble mix. Now start forming dough. Once the butter softens a bit, the dough will come together nicely.
- Wrap the dough in cling film or place in a plastic/zip-loc bag and refrigerate overnight.
- The following day, take out about a third of the dough. Knead it a few times to make it a bit softer. Dust your worktop and the dough with flour. Roll it out thin.
- Cut out shapes of your choice (see note 7) and transfer them onto a baking tray lined with baking paper or a silicone mat. Bake them in a preheated oven at 340°F/170°C for 8-10 minutes. Keep an eye on them. They should be pale on the top but light brown underneath.
- Make the second batch of cookies with a hole in the middle (these will be the top pieces).
- For the rest of the dough: Repeat until you have used up the dough, making sure you have the same amount of full cookies as well as cookies with a hole in the middle.
- Transfer the baked cookies onto a wire rack and let them cool down completely before filling them with a thin layer of jam and dusting them with powdered sugar.
Notes
- All-purpose flour (US) = Plain Flour (UK).
- Powdered sugar (US) = Icing sugar (UK).
- The overall time does not include the time when the dough rests in the fridge. The preparation time includes the time needed for making dough, rolling it out, cutting out the shapes and filling them with jam. Note: The larger the cookie cutter the quicker the prep time.
- Raspberry jam can be substituted with strawberry jam or other jam of your choice.
- Note that you might need to bake them in more than 2 batches. This will depend on how large your baking trays are and how many trays you can fit in your oven.
- You can pre-cut the cookies and place them on a floured chopping board or tray and keep them in the fridge while waiting for the first (or second) batch to finish baking.
- I used a small 2-inch/5-cm cookie cutter. You can use any cutter you have on hand (any shape or size). The larger the cutter the lower the amount of cookies you will get.
- For detailed explanations and baking tips read the full post.
- Storage - When stored in an air-tight container in a cool place they will keep for up to 2 weeks.
- If you find that the dough is way too soft to work with, pop it back in the fridge for a while.
Nutrition
Calories: 64 kcal (3%), Carbohydrates: 7 g (2%), Fat: 3 g (5%), Saturated Fat: 2 g (13%), Cholesterol: 11 mg (4%), Sodium: 2 mg, Potassium: 9 mg, Sugar: 2 g (2%), Vitamin A: 110 IU (2%), Vitamin C: 0.2 mg, Calcium: 3 mg, Iron: 0.3 mg (2%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
