I have always loved a Linzer cookie. I am drawn to them when I see them behind the glass at almost every bakery, but the idea of making them at home was never something I had ever entertained. That is, until this little cookie journey that I’m taking. I must admit that my cookie baking confidence has grown, but also my willingness to take more risks. I mean I made Fruity Pebbles Cookies for goodness sake, so here goes nothing.
I used the King Arthur recipe for these and was so happy with how they turned out. The lemon zest in the batter is bright and lovely and compliments the raspberry filling. If you aren’t into raspberry you could do any number of other fillings. To see the original recipe on their page click here. The recipe does call for a specific size cookie cutter, I’m a big proponent of use what you have, so I dug through my box of 100 kids cookie cutters and found two that I thought might work and they did. So, my advice is to give these cookies a try. They are not nearly as intimidating as I thought they were and they are even more delicious! As always, enjoy!!
3/4 cup unsalted butter
1/2 cup ) sugar
grated rind (zest) of 1 lemon, or 1 teaspoon ground cinnamon, I used the lemon zest
1 large egg yolk
1 teaspoon vanilla extract
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup almond flour
1/4 teaspoon fine sea salt (I used kosher salt)
raspberry jam, for filling
confectioners’ sugar for dusting
What to do…
- Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes.
- Add the yolk and vanilla and beat until combined.
- Meanwhile, whisk the flour, almond flour, and salt together.
- Add the flour mixture to the egg mixture and mix until just combined.
- Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- On a lightly floured surface, roll one disc of dough out about 1/4″-thick.
- Using a 2 1/2″ round cookie cutter (or any cookie cutter that will work), cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies (you should have 12 cookies, I miscounted and only had 11-oops!) in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- While the first half of cookies are chilling, cut 12 rounds from the remaining dough.
- Transfer these cookies to another parchment paper lined baking sheet, use your smallest cookie cutter to make a cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill. **I saved the cutout stars from the center of the cookies and baked them. Because they were small I baked them for about 5 minutes, watching them closely.
- Place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.
- Place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top.
- Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center. Gently spread the jam.
- Top with the sugar-dusted cookies.