Linzer Cookies

Day 16 – Christmas Cookie Style

In case you missed yesterday’s ‘Day 15 Cookie’ post for Salted Nutty Bars, CLICK HERE! Today’s {NEW} cookie recipe is Linzer Cookies.

I have never attempted Linzer Cookies before, but knew I needed to add them to my list this year. The best part of these cookies is you can use whatever flavor of filling you like. I happened to use rasberry, but apricot or even poppyseed would be great too!!

Just the cookie base alone is so tasty — I think it’s the addition of almonds within the batter. You will need a linzer cookie cutter – which I found mine at Cost Plus World Market. It came with several different inserts, so you could do any cutout that you prefer! I’ll have to remake these around Valentine’s Day since it came with a heart insert!

In the end, I thought these cookies were so pretty – I didn’t want to eat them! HAHA. I made these this week to give to several coworkers after our Store Market tour. Lots of rave reviews — so I believe that means they got a two thumbs up rating! Must try!

Last Year’s Recipe: Cottage Cheese Kolacky. I LOVE POPPYSEED. So, when I was attempting kolackies, I knew I had to make them with my favorite filling! I have attempted so many different versions and they never came out perfect — that is till I tried this particular recipe. Not only was the flavor good, but they held up in the baking process and didn’t come apart. Plus, I made them as pinwheels too! Click on photo at bottom of post for a direct link to this recipe!

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!

Happy Baking!

5.0 from 1 reviews

Linzer Cookies

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 2 dozen

Ingredients

2¼ cups flour
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking powder
½ cup slivered almonds
¼ cup brown sugar, packed
1 cup butter, softened
½ cup powdered sugar, plus more for dusting
1 large egg
1 teaspoon vanilla
¼ teaspoon almond extract
8 oz. whatever filling you choose – apricot, rasberry jam – etc

Instructions

In a food processor, grind almonds with brown sugar until finely ground, set aside.
In a stand mixer, beat butter and powdered sugar on low speed until combined. Then, increase speed to medium high and whip for at least 1 minute. Mix in egg, and then add vanilla and almond extract. Mix in almond/brown sugar mixture.
Add cinnamon, salt, and baking powder. Slowly add flour on low speed. Mix just until combined. Form dough into a ball and place on plastic wrap. Flatten to make a 6 inch disc and completely cover in plastic wrap. Place in fridge for 2-3 hours to overnight. (You can also freeze the dough at this point and just move back to thaw in fridge.)
Pre-heat oven to 350. Cut dough in half and even roll out to ⅛ to ⅙ inch thickness on a floured surface. Using a linzer cookie cutter, cut out 24 full flat bottoms of the cookies. Try to cut as close as possible. You may need to gather dough and re-roll out to cut additional cookies. Once you cut out all the bottoms, you will do the same steps with the remaining dough for the tops. Just insert whatever center shape you want in your cookie cutter (I chose just the basic circle). Cut all tops of cookies.
Place cookies on parchment lined baking sheets about 1 inch apart. Bake for 10-12 minutes until the edges are very lightly golden. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Once cooled, spread jelly on all bottoms of the cookies. Lay all the tops on wax paper. Dust the tops of the cookies with powdered sugar using a handheld wire mesh strainer. Place tops of cookies on top of filled bases. Store in an airtight container.