How beautiful is a holiday dessert spread when you’ve got these sugar-dusted Linzer cookies on the table? These Austrian cookies are as delectable as cookies come, with a buttery shortbread crust and sweet jam filling. I don’t know why I wait all year to make these!
Irresistible Linzer Cookies
I’m a sucker for a great shortbread cookie, as evidenced by the French Christmas cookies I shared last year. Before these Linzer cookies have even come out of the oven, I find myself weak in the knees.
The irresistible aroma of vanilla, sugar, and butter wafting through the air is pure heaven. The best part is that these cookies taste as good as they smell!
Linzer cookies are usually made with some kind of nut flour. In this case, I made them with almond flour. I love the subtle nuttiness that the almonds provide to the cookies.
If you don’t have almond flour, it’s not a problem. You can simply substitute the amount with all-purpose flour; these cookies will still be crazy delicious.
They’re also made with a jam filling, traditionally raspberry jam. Since I had a ton of strawberry jam that I had canned earlier this year, I used the opportunity to incorporate my homemade, delicious stock.
Cutting Out the Cookie Shapes
While you can certainly purchase a specialized kit to cut out your Linzer cookies, it can easily be done with cookie cutters you probably already own.
For these cookies, I used star cookie cutters and the round end of a pastry tip to get the cut-out shapes. Whatever cutter you use, just make sure that when two of the cookies are sandwiched together (with their flat sides touching), they’ll be symmetrical. For example, a candy cane shape wouldn’t end up sandwiching together correctly.
The dusting of powdered sugar not only provides a sweet finish, but a gorgeous “snowy” appearance that makes the cookies perfect for the holidays. That said, I could definitely find a reason to make and eat these cookies any time of the year!
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- grated zest of 1 small lemon
- 1 egg yolk
- 1 cup all-purpose flour
- 3/4 cup almond flour, (see note)
- 1/8 tsp salt
- strawberry jam for filling
- powdered sugar for the top
- Preheat the oven to 350°F. Beat the butter and sugar together until fluffy. Add the vanilla extract, lemon zest, and the egg yolk.
- In a separate bowl, whisk the all-purpose flour, almond flour, and salt together. Add the dry ingredients to the wet ingredients and mix until a dough forms and pulls away from the sides of the bowl.
- Turn the dough out onto a sheet of plastic wrap. Wrap the dough, then use the palm of your hand to flatten the dough out into a disc shape and refrigerate the dough for 30 minutes.
- Turn the dough onto a well-floured surface. Roll the dough out until it's 1/4" thick. Use your preferred cookie cutters to cut out shapes from the dough. Use the round end of a pastry tip (NOT the tip part) to cut out circles from the center of every OTHER cookie. So you should have 14 solid cookies and 14 cookies that have cut out centers.
- Place the cookies on a baking sheet fitted with parchment paper or a silicone mat, and refrigerate for 10 minutes. Bake the cookies for 10 to 15 minutes, or until they're just about to brown along the edges.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire cooling rack to cool completely. Spread the jam over the flat side of the solid cookies, then place the flat side of the cut-out cookie on top (so rounded/smooth-side of the cookie should be facing up). Dust powdered sugar all over (don't worry about the jam being covered in sugar - it will absorb it within a few minutes).
If you don't have almond flour, you can substitute with an equal amount of all-purpose flour. These cookies will still be super delicious!
Nutrition Information:Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 123