Recipe: Linzer Cookies

Linzer cookies originated in Austria but have become a popular treat to have around the Christmas season. These cookies are similar to thumbprint cookies, but feature a cut out window for the jam instead of a sunken center. Linzer cookies take minimal effort to make and you can get creative with the cookie shape and use any kind of fruit jam you’d like.

Ingredients:

• 1/2 cup Talia’s Raspberry Jam
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp. ground cinnamon
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• Powdered sugar

Instructions:

1. In a large bowl, stir the all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside for later.
2. Add in the butter and sugar into a mixing bowl. Beat with a hand mixer until you reach a fluffy consistency.
3. Add the egg and vanilla extract into the butter mixture and beat together.
4. Slowly add in the flour mixture from step 1 into the egg mixture and beat until combined.
5. Wrap the dough with plastic wrap and refrigerate for at least 2 hours.
6. When the dough has firmed up, preheat the oven to 375°F.
7. Line 2 baking sheets with parchment paper and set aside.
8. Roll out the dough onto a floured surface until it is 1/8 inch thick.
9. Use a cookie cutter to cut out cookies. Collect the scraps, reroll the dough, and cut out more cookies until all of the dough has been used up.
10. Transfer the cookies onto the baking sheet. Cut out small holes with a smaller cookie cutter in half of the cookies.
11. Bake for 15-18 minutes or until the edges are golden brown. Let cool completely.
12. Spread 1 tsp. of raspberry jam onto the cookies with no hole, making sure to avoid the edges.
13. Sprinkle the cookies with holes with powdered sugar.
14. Position each dusted cookie on top of a cookie with jam and gently press down to fuse together.

*Original recipe from Bigger Bolder Baking.