Linzer Cookies are little sandwich cookies filled with jam that are very popular during Christmas time in Germany and Austria! Read my tips above before making this recipe!
Prep Time30 mins
Cook Time12 mins
Chill Time1 hr 30 mins
Total Time42 mins
Servings: 30 cookies
- 1/2 cup sugar
- 3/4 cup unsalted butter slightly soft
- 2 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 egg yolks
- 1 cup sliced or slivered blanched almonds finely ground or 1 cup almond meal
- 1/4 tsp cinnamon
- 1/2 lemon peel finely grated
- 1/2 cup jam or more
- 1/2 cup powdered sugar
In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Add flour, salt, vanilla extract, egg yolks, ground almonds, cinnamon, and lemon peel. Mix until a smooth dough forms. Wrap dough in plastic wrap and chill in the fridge for at least an hour.
Take dough out of the fridge and shortly knead by hand.
On a floured work surface, roll out the dough. It should be 0.2 inches (5mm) high. Use a cookie cutter to cut out circles or hearts. Transfer cut out cookies to a baking sheet covered with parchment paper. Use a smaller cookie cutter to cut out a small hole or shape of half the cookies. Chill cookies on baking sheet for 30 minutes.
Preheat oven to 350F (177C). Bake cookies for 8-12 minutes in the middle of the oven until edges are lightly browned. Transfer cookies to a cooling rack and let cool completely.
To decorate the cookies, sprinkle the cookies with holes with powdered sugar. Brush the tops of the cookies that don’t have a hole with jam and put one of the other cookies on top. Let the cookies dry on the cooling rack for about 2 hours then transfer to cookies tins. Store in a dry and cool place.
Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 23mg | Potassium: 43mg | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 1.5mg | Calcium: 14mg | Iron: 0.6mg