Description
Soft and Sweet Linzer Cookies are buttery almond-flavored sandwich cookies filled with raspberry or strawberry jam. These tender cookies are dusted with powdered sugar on top for a delicate finish and are perfect for festive occasions or everyday treats. They offer a delightful balance of sweetness and a melt-in-your-mouth texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (left out at room temperature for 10 minutes)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all purpose flour
Filling and Topping
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar for sprinkling on top
Instructions
- Cream Butter and Sugar: In a bowl of a stand mixer fitted with a paddle attachment, cream together the room temperature butter, granulated sugar, and salt until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Flavorings: Mix in the eggs one at a time along with the vanilla and almond extracts, ensuring everything is fully combined to infuse the dough with flavor.
- Incorporate Flour: Lower the mixer speed to low and gradually add the all purpose flour, stirring until just combined. Be careful not to overmix as this can make the cookies tough.
- Roll Out Dough: Transfer the dough onto a sheet of parchment paper, cover with a second sheet, and use a rolling pin to flatten it to about 1/8 inch thickness, preparing it for cutting.
- Chill Dough: Place the parchment-covered dough on a cookie sheet and refrigerate for 20 minutes until firm, which helps prevent spreading during baking.
- Preheat Oven and Prep Sheet: Preheat your oven to 350°F (175°C) and line another cookie sheet with parchment paper to ensure cookies bake evenly and don’t stick.
- Cut Cookies: Using linzer cookie cutters, cut half the cookies plain and the other half with a heart-shaped cutout in the center. Arrange them on the prepared cookie sheet.
- Freeze and Bake: Freeze the cut cookies on the sheet for 3-5 minutes to firm up again, then bake for 8-10 minutes. Watch carefully to ensure the edges do not brown for a soft texture.
- Cool Cookies: Remove from the oven and allow cookies to cool completely on a wire rack before assembling to avoid melting the jam or powdered sugar.
- Assemble and Finish: Dust the heart cut-out cookies with powdered sugar. Spread jam on the plain cookies and sandwich them together, placing the powdered sugar cookies on top for a visually appealing finish.
- Store: Store assembled cookies in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
Notes
- These cookies are best enjoyed within a week for optimal freshness and texture.
- Use room temperature butter for easier creaming and a softer dough.
- Be careful not to overbake; cookies should remain soft and light in color.
- Powdered sugar adds a beautiful finishing touch that enhances both flavor and presentation.
- Raspberry jam is traditional, but strawberry or other jams work beautifully.
- Refrigerate or freeze dough if not baking immediately to maintain firmness for cutting.
Nutrition
- Serving Size: 1 sandwich cookie (2 halves)
- Calories: 180
- Sugar: 14g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
