Linzer Cookies
These classic buttery spiced shortbread cookies feature a sweet raspberry jam filling and a dusting of powdered sugar.
Ingredients
- •1 cup unsalted butter (226g), softened at room temperature
- •2/3 cup granulated sugar (130g)
- •1 large egg yolk
- •1 teaspoon pure vanilla extract
- •2 cups all-purpose flour (250g)
- •1/2 cup finely ground almonds or almond flour (50g)
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •3/4 cup seedless raspberry jam (180ml)
- •1/4 cup powdered sugar (30g) for dusting
Instructions
- 1
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until smooth and creamy.
- 2
Add the egg yolk and vanilla extract, beating until fully combined.
- 3
In a separate medium bowl, whisk together the all-purpose flour, ground almonds, ground cinnamon, and salt.
- 4
Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms.
- 5
Divide the dough in half, shape each half into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
- 6
Preheat your oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.
- 7
Roll out one disk of chilled dough on a lightly floured surface to about 1/4-inch thickness.
- 8
Cut out cookies using a round cookie cutter and place them on the prepared baking sheets.
- 9
For half of the cookies, use a much smaller cutter to cut out a center shape (like a star or small circle) to create the top windows.
- 10
Bake for 10 to 12 minutes until the edges are very lightly golden, then cool completely on a wire rack.
- 11
Spread about half a teaspoon of raspberry jam onto the center of each solid bottom cookie.
- 12
Dust the top cookies (with the cutouts) generously with powdered sugar before gently placing them on top of the jam-filled bases.
💡 Chef tips
- For a dairy-free pareve version, substitute the butter with equal parts plant-based baking margarine.
- Keep the dough cold; if it becomes too soft and sticky while rolling, place it back in the fridge for 15 minutes.
- Store assembled cookies in an airtight container at room temperature with parchment paper between the layers for up to 3 days.
✅ How it should turn out
The finished cookies have a tender, melt-in-your-mouth crumb with nutty undertones, complemented by a tangy-sweet jam center and a delicate snowy finish.