Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, ground cloves, ground nutmeg, and salt. If using ground nuts, add them to the dry ingredients at this stage and whisk again to ensure they are evenly distributed.2 1/4 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1/4 cup finely ground almonds or walnuts
- In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.1 cup unsalted butter, 2 large egg yolks, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm. This chilling step is crucial for easy handling and to prevent the cookies from spreading too much during baking.
- Lightly flour a clean work surface and one of the chilled dough discs. Roll out the dough evenly to about 1/4-inch thickness.2 1/4 cups all-purpose flour
- Using a floured cookie cutter (a round one is traditional, about 2.5-3 inches in diameter), cut out shapes from the dough. For half of the cookies, use a smaller cutter (like a star, heart, or a small circle) to create a cutout in the center. This will be the "lid" of your Linzer cookie.
- Carefully transfer the cut cookies to a baking sheet lined with parchment paper, leaving about 1 inch of space between them.
- For even better results, place the baking sheet with the cut cookies back into the refrigerator for another 15-20 minutes. This helps them hold their shape beautifully during baking.
- Preheat your oven to 350°F (175°C).
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are set. Baking time will vary depending on the size and thickness of your cookies.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This is essential before filling, as warm cookies can cause the jam to melt excessively.
- Once the cookies are completely cool, spread about 1-2 teaspoons of your chosen jam or preserves onto the entire surface of the cookies without the cutouts.1/2 cup favorite jam or preserves
- Gently place the cookies with the cutouts on top of the jam-filled cookies to create your Linzer cookie sandwiches. If desired, lightly dust the tops with confectioners' sugar for an extra touch of elegance.confectioners' sugar
Notes
Store your delicious Linzer cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them by layering them between parchment paper in an airtight container or freezer bag. They will keep in the freezer for up to 3 months. They do not require reheating, as they are best enjoyed at room temperature. If frozen, allow them to thaw at room temperature for a few hours before serving.
