Linzer cookies are a delightful treat that originated in Austria. These buttery, nutty cookies are traditionally filled with raspberry jam and dusted with powdered sugar, making them a perfect combination of sweet and tart. They are often enjoyed during the holiday season but can be a delicious indulgence any time of the year.
When preparing to make Linzer cookies, you might need to pick up a few ingredients that aren't always found in every pantry. Ground almonds are essential for the nutty flavor and texture of these cookies. Additionally, raspberry jam is used for the filling, and powdered sugar is needed for dusting the tops. Make sure to grab these items during your supermarket trip.
Ingredients For Linzer Cookies Recipe
Butter: Unsalted and softened, it provides the rich, creamy base for the dough.
Granulated sugar: Adds sweetness and helps to create a tender texture.
Vanilla extract: Enhances the flavor with a warm, aromatic note.
Eggs: Binds the ingredients together and adds moisture.
All-purpose flour: The main structure of the cookies, providing the necessary gluten.
Ground almonds: Adds a nutty flavor and a slightly coarse texture.
Ground cinnamon: Adds a warm, spicy note that complements the almonds and jam.
Raspberry jam: The sweet and tart filling that pairs perfectly with the buttery cookies.
Powdered sugar: Used for dusting the tops of the cookies, adding a touch of sweetness and a beautiful finish.
Technique Tip for Linzer Cookies
When rolling out the dough, ensure it is evenly chilled to prevent sticking and tearing. If the dough becomes too soft while working, place it back in the refrigerator for a few minutes. Using a lightly floured surface and rolling pin will help maintain an even thickness, which is crucial for uniform baking. For the best results, roll the dough between two sheets of parchment paper to avoid adding too much extra flour, which can alter the texture of the cookies.
Suggested Side Dishes
Alternative Ingredients
unsalted butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and provides a similar texture and moisture.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor profile to the cookies.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, making it a vegan alternative.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten intolerance or celiac disease.
ground almonds - Substitute with ground hazelnuts: Ground hazelnuts provide a similar texture and a slightly different nutty flavor.
ground cinnamon - Substitute with ground nutmeg: Ground nutmeg offers a warm, spicy flavor that can complement the other ingredients.
raspberry jam - Substitute with strawberry jam: Strawberry jam can be used for a different fruity flavor while maintaining the same consistency.
powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a natural alternative that can be used for dusting, providing a slight coconut flavor.
Other Alternative Recipes Similar to Linzer Cookies
How to Store or Freeze Linzer Cookies
- Store linzer cookies in an airtight container at room temperature for up to one week. This keeps them fresh and maintains their delightful texture.
- For longer storage, place the cookies in an airtight container and refrigerate. They can last up to two weeks this way, ensuring you have a sweet treat ready whenever you need it.
- To freeze linzer cookies, first ensure they are completely cooled. Lay them out in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
- Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag. Separate layers with parchment paper to avoid any sticking or breaking.
- Frozen linzer cookies can be stored for up to three months. When ready to enjoy, thaw them at room temperature for about 30 minutes. They will taste just as delicious as when freshly baked.
- If you prefer to freeze the dough instead of the baked cookies, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. The dough can be frozen for up to three months.
- When ready to bake, thaw the dough in the refrigerator overnight. Roll out and bake as directed in the recipe for freshly baked linzer cookies.
- For best results, avoid dusting the cookies with powdered sugar before freezing. Instead, add the powdered sugar after thawing to maintain their beautiful appearance and taste.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the Linzer cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, just until they are warmed through. This method helps maintain their crisp texture and ensures the raspberry jam filling stays intact.
If you prefer using a microwave, place the Linzer cookies on a microwave-safe plate. Heat them on medium power for about 10-15 seconds. Be cautious, as microwaving for too long can make the cookies too soft or soggy.
For a quick stovetop method, use a non-stick skillet over low heat. Place the Linzer cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming. This method can help retain the cookies' delightful crunch.
If you have an air fryer, preheat it to 300°F (150°C). Place the Linzer cookies in a single layer in the air fryer basket. Heat for 3-4 minutes, checking frequently to avoid overcooking. This method is great for maintaining the cookies' texture while reheating.
Best Tools for Baking Linzer Cookies
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Used to combine and mix the ingredients together.
Electric mixer: Helps to cream the butter and sugar until light and fluffy, and to mix in the eggs and vanilla extract.
Whisk: Used to whisk together the flour, ground almonds, and cinnamon.
Plastic wrap: Used to wrap the dough and refrigerate it for at least 1 hour.
Rolling pin: Used to roll out the dough to about ⅛ inch thickness.
Floured surface: A surface lightly dusted with flour to prevent the dough from sticking while rolling it out.
Round cookie cutter: Used to cut out the cookie shapes from the rolled dough.
Smaller cookie cutter: Used to cut out smaller shapes from the center of half of the cookies.
Baking sheet: Used to place the cookies on for baking.
Wire rack: Used to cool the cookies completely after baking.
Spatula: Used to spread raspberry jam on the bottom side of the whole cookies.
Sifter: Used to dust the tops of the cookies with powdered sugar before serving.
How to Save Time on Making These Cookies
Prepare ingredients ahead: Measure and soften butter, ground almonds, and whisk dry ingredients the night before.
Use a food processor: Quickly cream butter and sugar and mix dry ingredients using a food processor.
Chill dough efficiently: Flatten dough into discs before refrigerating; it chills faster and is easier to roll out.
Roll between parchment: Roll dough between two sheets of parchment paper to prevent sticking and reduce cleanup time.
Batch baking: Use multiple baking sheets to bake more cookies at once, rotating them halfway through for even baking.
Linzer Cookies Recipe
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2.5 cups all-purpose flour
- 1 cup ground almonds
- 0.5 teaspoon ground cinnamon
- 0.5 cup raspberry jam
- 0.25 cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, ground almonds, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface to about ⅛ inch thickness.
- Cut out cookies using a round cookie cutter. Cut out a smaller shape from the center of half of the cookies.
- Place cookies on a baking sheet and bake for 10-12 minutes, or until lightly golden.
- Allow cookies to cool completely on a wire rack.
- Spread raspberry jam on the bottom side of the whole cookies. Place the cookies with the cut-out centers on top, pressing gently to sandwich them together.
- Dust the tops with powdered sugar before serving.
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