Linzer Cookies
Traditional Linzer cookies are delicate shortbreads filled with raspberry or red currant jam.
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Instructions
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Preheat the oven to 350 F.
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Cream 4 ounces room-temperature butter with 3/4 cup confectioners' sugar and 1/4 teaspoon almond or vanilla extract; add one egg. Stir in 1 cup all-purpose flour and knead until a dough ball forms.
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Wrap the dough and refrigerate for at least 30 minutes.
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Line a cookie sheet with parchment paper.
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Dust a work surface with confectioners' sugar, then roll dough to 1/8-inch thickness. Using a Linzer cookie cutter, cut an even number of bottoms and tops; transfer them to the prepared cookie sheet.
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Bake for 10 to 12 minutes, then let cookies cool on the pans for 5 minutes before transferring to wire racks to cool completely.
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Sift confectioners' sugar over the cooled cookie tops. Spread 1 teaspoon of jam on each bottom cookie, then gently press a dusted top cookie onto the jam-coated bottom.