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Soft and Sweet Linzer Cookies

Soft and Sweet linzer cookies sandwiches with a raspberry jam center, dust of powdered sugar, and tender cut-out almond cookies.

Two almond-flavored cut-out sugar cookies sandwiched together with a jam filling and dusted with powdered sugar on top.

These cookies are little and mighty with flavor! Let’s jump right in because these cookies are a must-make right about now.

Ingredients

 

LINZER COOKIES

  • 1 cup unsalted butter, left out at room temperature for 10 minutes
  • 1 cup granulated sugar
  • 1/4 teaspoon salt 
  • 2 large eggs
  • 1 teaspoon vanilla 
  • 1/4 teaspoon almond extract
  • 3 cups all purpose flour 
  • 1-2 cups raspberry or strawberry jam 
  • 1 cup powdered sugar for sprinkling on top

Instructions

  • In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until light and fluffy.
  • Add in the eggs and vanilla and mix until thoroughly combined.
  • Slow the mixer to low, then add in the flour until combined, but don’t overmix.
  • Dump out the dough onto a sheet of parchment paper, then place another sheet on top. Use a rolling pin to flatten out the dough to be about 1/8 inch thick.
  • Place the flattened/covered dough on a cookie sheet, then refrigerate for 20 minutes until firm.
  • Preheat the oven to 350 degrees and place a sheet of parchment paper on a cookie sheet.
  • Use the linzer cookie cutouts (one should be plain, and one should have the heart cut-out, OR you can use the bottom of a small glass for half the cookies, and use a heart cutout in the center of the other half), to make half the cookies plain and half the cookies with the heart cut-out. Place the cut out cookies onto the prepared cookie sheet.
  • Place the cookie sheet into the freezer for 3-5 minutes, then bake for 8-10 minutes. The edges should not be brown, so keep an eye on them. Let the cookies cool on a wire rack.
  • Add a dusting of powdered sugar on the heart cut-out cookies (on top on the outside), then spread on the jam on the inside of the plain cookies. Sandwich them together with the powdered sugar hearts on top.
  • Store in an airtight container in the fridge for up to a week for best taste and texture.

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