Description
Sweet Linzer Cookies are tender, buttery, and perfectly sweet with jam. They are fun to make with kids or for a special treat.
Ingredients
Units
Scale
- 1 cup butter, softened at room temperature
- 2 egg yolks
- 1 cup powdered sugar, sifted
- 2 1/2 cups all-purpose flour
- 1/2 cup almond meal
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 cup seedless strawberry jam
- Icing sugar, for dusting
Instructions
- Preheat your oven to 160°C and line cookie trays with Silpat or parchment paper.
- In the bowl of your stand mixer, cream together 1 cup butter and 1 cup powdered sugar until light and fluffy.
- Beat in 2 egg yolks, one at a time, then stir in 1 teaspoon lemon zest.
- In a separate bowl, combine 2 1/2 cups all-purpose flour, 1/2 cup almond meal, and 1/4 teaspoon salt.
- Gradually mix the dry ingredients into the butter mixture until fully combined. It’ll feel a little crumbly at first, that’s okay.
- Divide the dough into 2 equal portions.
- Wrap each in clingfilm and chill in the fridge for 1 hour; don’t skip this step; it makes rolling so much easier.
- On a lightly floured surface, roll each portion to about 1/8-inch thickness.
- Use a 3-inch cutter (you decide which shape) to cut the cookies. For half the cookies, cut a smaller shape (1 1/2-inch) in the center.
- No small cutter? A round one works too! Just be playful.
- Make sure you have an even number of solid cookies and cut-out cookies.
- Bake for 15 minutes, then cool completely on wire racks.
- Spread 1/2 cup seedless strawberry jam over the solid cookies, then top with the cut-out cookies.
- Lightly dust with icing sugar before serving.
Notes
Created, Prepared, Tasted, and Tested by Gail
