Linzer Cookies
Delightful jam-filled cookies with a nutty flavor, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Cookie Cutter
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
Ingredients
- 1 cup Unsalted Butter Softened to room temperature
- ½ cup Granulated Sugar
- ½ cup Powdered Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 2 ½ cups All-Purpose Flour
- ¾ cup Almond Flour
- ½ teaspoon Salt
- ½ cup Jam Any kind or multiple kinds
- ¼ cup Powdered Sugar For dusting
Instructions
- Gather all your ingredients and let the butter soften to room temperature. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Cream them together on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and almond extract. Mix on low speed until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until the dough comes together.
- Shape the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.
- Roll out one disc on a lightly floured surface to about ¼ inch thickness. Use a cookie cutter to cut out shapes, and for half, use a smaller cutter to create a cutout in the center.
- Transfer cookies to the prepared baking sheets, spacing them about an inch apart. Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack. Spread jam on whole cookies and place cutout cookies on top.
- Dust the tops of the cookies with powdered sugar before serving.
Notes
Store leftovers in an airtight container at room temperature for up to a week. You can freeze them layered with parchment paper.