Linzer Cookies
Delicate almond shortbread sandwich cookies filled with bright raspberry or apricot jam and dusted with powdered sugar — a classic Austrian-style cookie perfect for holidays, gifts, and teatime.
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Servings: 12 sandwiches (about 24 cookies)
Calories: 190kcal
Ingredients
- 1 cup 225 g unsalted butter, softened
- 2/3 cup 135 g granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- Zest of 1 lemon optional
- 2 cups 250 g all-purpose flour
- 1 cup 100 g finely ground almonds or hazelnuts
- 1/4 tsp salt
- 1/2 tsp ground cinnamon optional
- 1/2 cup 160 g raspberry or apricot jam
- Powdered sugar for dusting
Instructions
- Cream the softened butter and granulated sugar until light and fluffy using a mixer.
- Beat in the egg yolk, vanilla extract, and lemon zest until combined.
- Whisk together flour, ground almonds, salt, and cinnamon in a separate bowl.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Divide the dough in half, flatten into disks, wrap in plastic, and chill at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough between sheets of parchment to 1/8 inch (3 mm) thickness.
- Cut out whole rounds for bottoms and matching rounds with a small center cutout for the tops.
- Arrange cookies on baking sheets and bake 8–12 minutes until edges are set but not browned.
- Cool the cookies completely on racks; spread a thin layer of jam on whole rounds, sandwich with cutout tops, and dust with powdered sugar.
Nutrition
Serving: 1g | Calories: 190kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Fiber: 1g