Austrian Linzer Cookies
These sandwich cookies feature a dusting of powdered sugar and a signature cutout that reveals a peek of vibrant fruit preserves. Perfectly tender with a nutty flavor, they’re as beautiful as they are delicious—a treat sure to delight at any festive gathering.
Recipe - Midlothian #69
Austrian Linzer Cookies
0
Servings12
Cook Time60 Minutes
Calories200
Ingredients
1/2 cup (1 stick) butter, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
1 large egg
1 1/2 cups all purpose flour
1/2 cup almond flour
1/2 cup Blackburn’s® Raspberry Preserves
powdered sugar, for dusting
Directions
- Using an electric mixer, cream the butter and sugar together until smooth. Add the vanilla and egg. Beat until combined. Stir in the flours. Divide dough into two equal-sized portions, and form into flat discs. Wrap in plastic wrap, and refrigerate for at least 1 hour.
- Heat oven to 350° F. Let the dough come to room temperature for 10 minutes. Line two cookie sheets with parchment paper. Dust the work surface with flour. Roll one portion of dough to 1/8-inch thickness. Using Linzer cookie cutters or a biscuit cutter, cut out 12 solid bottom cookies. Transfer to a cookie sheet. Repeat process with remaining portion of dough to cut out 12 decorative top cookies. If using a biscuit cutter, use a small round or diamond-shaped cutter to make the hole in the center of the top cookies. Transfer to cookie sheet.
- Bake for 12 to 15 minutes. Remove from oven. Cookies will still be slightly soft to the touch. Let cool on cookie sheets. When cookies are cool, sift the powdered sugar over the top cookies with the hole. Turn over the bottom cookies. Spread a teaspoon of jam on each bottom cookie. Place the top cookies (powdered sugar-side up) on top of the jam side of the bottom cookies, and gently press them together.
Nutritional Information
Per Serving:
Calories: 200, Fat: 11 g (5 g Saturated Fat), Cholesterol: 35 mg, Sodium: 10 mg, Carbohydrates: 22 g, Fiber: 1 g, Protein: 3 g.
0 minutes
Prep Time
60 minutes
Cook Time
12
Servings
200
Calories
Shop Ingredients
Makes 12 servings
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
McCormick Pure Vanilla Extract - 2 Fluid ounce
$7.49 was $9.49$3.75/fl oz
Brookshire's Large Eggs - 18 Each
$5.89$0.33 each
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
Fisher Almond Flour, Unblanched & Super Finely Ground - 16 Ounce
$7.99$0.50/oz
Blackburns Raspberry Preserves - 18 Ounce
$3.49 was $3.79$0.19/oz
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
Nutritional Information
Per Serving:
Calories: 200, Fat: 11 g (5 g Saturated Fat), Cholesterol: 35 mg, Sodium: 10 mg, Carbohydrates: 22 g, Fiber: 1 g, Protein: 3 g.
Directions
- Using an electric mixer, cream the butter and sugar together until smooth. Add the vanilla and egg. Beat until combined. Stir in the flours. Divide dough into two equal-sized portions, and form into flat discs. Wrap in plastic wrap, and refrigerate for at least 1 hour.
- Heat oven to 350° F. Let the dough come to room temperature for 10 minutes. Line two cookie sheets with parchment paper. Dust the work surface with flour. Roll one portion of dough to 1/8-inch thickness. Using Linzer cookie cutters or a biscuit cutter, cut out 12 solid bottom cookies. Transfer to a cookie sheet. Repeat process with remaining portion of dough to cut out 12 decorative top cookies. If using a biscuit cutter, use a small round or diamond-shaped cutter to make the hole in the center of the top cookies. Transfer to cookie sheet.
- Bake for 12 to 15 minutes. Remove from oven. Cookies will still be slightly soft to the touch. Let cool on cookie sheets. When cookies are cool, sift the powdered sugar over the top cookies with the hole. Turn over the bottom cookies. Spread a teaspoon of jam on each bottom cookie. Place the top cookies (powdered sugar-side up) on top of the jam side of the bottom cookies, and gently press them together.