Holiday Linzer Cookies
This recipe for Holiday Linzer Cookies combine the richness of buttery shortbread with the tartness of raspberry preserves.
Equipment
- Hand Mixer or
- Measuring cups and spoons
- 2 Parchment paper or silicone baking mats
Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Almond Flour use finely ground
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 1 Cup Unsalted butter (8 ounces) room temperature
- ⅔ Cup Granulated Sugar
- 1 Large Egg room temperature
- ¾ Cup Raspberry preserves
- 1 Cup Powdered sugar optional for sprinkling over cookies
Instructions
Linzer cookie dough
- Sift flour to remove any lumps. Combine flour, almond flour, salt and ground cinnamon in a bowl. Whisk until evenly distributed.
- Using a stand-mixer with the paddle attachment, begin mixing the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. (note: a hand-mixer may also be used)
- Add the egg. Mix on low speed until well combined.
- Add flour mixture and mix on low speed until combined.
- Form dough into a flattened square (approximately ½" thick). Wrap well and place in refrigerator for 1 hour.
Bake cookies
- Preheat oven to 350°
- Prepare 2 cookie sheet pans by lining with parchment paper or silicone baking mats.
- Transfer dough to a floured surface. Use a rolling pin to roll out dough until it is about ¼" thick.
- Cut out shapes using cookie cutters of your choice. Cut out a 'window' from half of the cookies (the cookies with the window will be the top cookie). Re-roll any remaining dough scraps and repeat the process.
- Place cookies on prepared sheet pans taking care to not distort the shapes.
- Bake cookies for 9 - 10 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Assemble cookies
- Optional: Transfer the cookies with the window cut outs to a baking sheet. Use a fine mesh strainer to dust with powdered sugar.
- Spread a dollop of raspberry preserves on the solid cookies. Carefully place a window cookie on top of the jam.
Notes
- Storage: place in an airtight container and leave at room temperature for up to 4 days. Alternatively, wrap well in plastic wrap and freeze for up to two months.
Nutrition
Calories: 223kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 34mgSodium: 139mgPotassium: 30mgFiber: 1gSugar: 13gVitamin A: 297IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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