This recipe for Linzer Cookies is one of my favorites. I even bought the cookie cutter to create the cut outs needed to show off the jelly filling. It does take a little time to make, but I like these so much better than store bought cookies and it’s a great rainy afternoon project.
Ingredients
- 3/4 cup unsalted butter
- 1/2 cup sugar
- 1 lemon zest
- 1 large egg yolk
- 1 tsp vanilla
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 1/4 tsp kosher salt
- apricot jam for filling
- powdered sugar for dusting
Instructions
- Gather all ingredients before starting recipe.
- Beat butter, sugar, zest until light and fluffy, about 3 minutes. Add yolk and vanilla and beat until combined.
- Meanwhile, whisk together all purpose flour, almond flour and salt.
- Add the flour mixture to the egg mixture and beat until just combined.
- Divide the dough in half, pat into a disk, wrap in plastic wrap and put in the fridge until firm, about an hour.
Baking
- Pre heat oven to 350°
- Roll out one disk of dough to about a 1/4’ thickness, cut out rounds of dough and place on parchment lined cookies sheet, gather the cut offs and roll the dough again, cutting more rounds.
- Place cookie sheet in the oven and bake for 8 to 10 minutes, or until set but just beginning to brown around the edges.
- Roll out the second disk of dough, using a cookie cutter smaller than the original cutter and cut out the centers of the cookies. Roll up scraps and repeat.
- Bake second batch when the first is done.
Assembly
- Allow both cookies batches to cool.
- When cool, put a dollop of apricot jam on the side of cookie without the hole in the center, spread the jam to the edges.
- Top each cookie with jam filling with a cookie with the cut out and sprinkle with powdered sugar while the cookies are still on the cookie sheet.
