Recently I recalled a memory of being a child and going into my grandmother’s pantry. She always had good little snacks but there was one thing that I always looked for. Inside were these little sandwich cookies with raspberry jam in the center. These weren’t traditional Linzer cookies. They were sprinkled with granulated sugar and I believe they had a bit of cream under that jam as well but they tasted like heaven. I can remember their taste on my tongue right now as if it were yesterday.
With that memory in mind, I decided I wanted to make Linzer cookies. Linz is the third largest city in Austria and is where the Lindzertorte originated. (*Fun Fact: Austria is also where Pez orginated! Who doesn’t like Pez?) Lindzertorte is made from a buttery dough with hints of almond, lemon zest, cinnamon and it’s filled with jam. Lindzer cookies are made from the same dough with jam sandwiched between two cookies. Each cookie has a cutout in the top, known as “Lindzer eyes” that allows you a little window to allow the jam to peek through. That’s my favorite part. Then they’re dusted with powdered sugar. So pretty!
These cookies were easy to make and look so lovely. They’ll be sure to impress guests or just make you happy as you eat the grown-up version of a cookie you enjoyed as a child.
*What’s your favorite kind of cookie?
Linzer Cookies Adapted from King Arthur Flour
Makes about 5 dozen filled cookies
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup confectioners’ sugar plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoon vanilla extract
Zest of 1 lemon
1 cup almond flour
2 1/4 cup all-purpose flour
1 large egg
1 cup jam (I used raspberry, cherry and apricot)
– Beat together the butter, sugars, baking powder, salt, cinnamon, and flavor.
– Mix in the lemon zest, almond flour, all-purpose flour, and egg.
– Divide the dough in half. Wrap the dough in plastic wrap and refrigerate for 1 hour.
– Preheat the oven to 375°F. Line a baking sheet with parchment paper or SilPat.
– Roll the dough 1/8″ thick. Cut the dough into desired shape for bottoms. For tops cut into same shape and cut out desired shape in the middle using a smaller cookie cutter. Or cookies can be cut using a Linzer cookie cutter.
– Transfer the cookies to the prepared baking sheet.
– Bake for 8 to 10 minutes, until lightly browned on the edges. Transfer cookies to a rack to cool. Repeat with all remaining dough.
– Stir the jam until smooth.
– Lightly dust the cookies with cutout designs with confectioners’ sugar.
– Spread the solid cookies with a teaspoon of jam.
– Place a cutout cookie on top of each filled cookie. Allow the cookies to stand at room temperature for a few hours for the jam to set.