Soft and Sweet Linzer Cookies
Soft and Sweet linzer cookies sandwiches with a raspberry jam center, dust of powdered sugar, and tender cut-out almond cookies.
Equipment
- Linzer cookie cutouts, or a small heart cookie cutout with a circle cutout.
Ingredients
Linzer Cookies
- 1 cup unsalted butter left out at room temperature for 10 minutes
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 3 cups all purpose flour
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar for sprinkling on top
Instructions
- In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until light and fluffy.
- Add in the eggs and vanilla and mix until thoroughly combined.
- Slow the mixer to low, then add in the flour until combined, but don't overmix.
- Dump out the dough onto a sheet of parchment paper, then place another sheet on top. Use a rolling pin to flatten out the dough to be about 1/8 inch thick.
- Place the flattened/covered dough on a cookie sheet, then refrigerate for 20 minutes until firm.
- Preheat the oven to 350 degrees and place a sheet of parchment paper on a cookie sheet.
- Use the linzer cookie cutouts (one should be plain, and one should have the heart cut-out, OR you can use the bottom of a small glass for half the cookies, and use a heart cutout in the center of the other half), to make half the cookies plain and half the cookies with the heart cut-out. Place the cut out cookies onto the prepared cookie sheet.
- Place the cookie sheet into the freezer for 3-5 minutes, then bake for 8-10 minutes. The edges should not be brown, so keep an eye on them. Let the cookies cool on a wire rack.
- Add a dusting of powdered sugar on the heart cut-out cookies (on top on the outside), then spread on the jam on the inside of the plain cookies. Sandwich them together with the powdered sugar hearts on top.
- Store in an airtight container in the fridge for up to a week for best taste and texture.