Ingredients
Linzer Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 2/3 cup granulated sugar (133g)
- 1 egg yolk (25g)
- 2 tsp almond extract – optional (8g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 2 cups all-purpose flour (250g)
- 2/3 cup superfine almond meal or almond flour (67g)
- 1 Tbsp cornstarch (8g)
- 1/4 tsp fine salt (2g)
Filling & Decorations
- 2 cups raspberry jam (640g)
- 1/4 cup powdered sugar (30g)
Instructions
- Make the Dough: In a large bowl or stand mixer, beat the unsalted butter and granulated sugar on medium-high speed until lightened in color, about 2 minutes. Add the egg yolk, almond extract, and vanilla extract; mix on medium speed until combined.
- Combine Dry Ingredients: Whisk together the all-purpose flour, almond meal, cornstarch, and fine salt in a separate bowl.
- Incorporate Dry Ingredients: Add the flour mixture to the butter mixture in batches, mixing on low speed just until combined. Scrape the sides of the bowl as needed. The dough will be thick.
- Chill the Dough: Divide the dough in half, flatten each half into a 1/4 inch thick rectangle, wrap in plastic wrap, and chill in the fridge for 45 minutes. If chilling overnight, let sit 10 minutes at room temperature before rolling.
- Prepare for Baking: Preheat oven to 350°F (175°C) about 30 minutes before baking. Line two large baking sheets with silicone mats or parchment paper.
- Roll Out Dough: Remove one dough portion from fridge, unwrap, and place on floured plastic wrap. Dust rolling pin and dough with flour, roll out to 1/8 inch thickness. If cracks appear, they will come back together during rolling. Put cut-out dough in fridge if too soft.
- Cut Cookies: Cut 1 1/2-inch scalloped rounds for all cookies. Use a 3/4-inch heart or circle cutter to remove centers from half the cookies. Save scraps for later rolling.
- Arrange Cookies: Place cookies 2 inches apart on prepared baking sheets to allow for spreading.
- Bake Cookies: Bake one sheet at a time on the middle rack for 10 minutes, watching closely to avoid browning edges.
- Cool Cookies: Let cookies cool on baking sheet for 15 minutes, then transfer to wire racks to cool completely. While baking, knead scraps, rewrap, and chill.
- Repeat for Remaining Dough: Repeat rolling, cutting, baking, and cooling with second half of dough and dough scraps.
- Decorate and Assemble: Dust cookie tops with powdered sugar generously. Spread 2 tsp raspberry jam on bottom plain cookies, then sandwich with cut-out tops, gently pressing to distribute jam in cutout.
- Store: Store filled cookies in an airtight container at room temperature for up to 4 days.
Notes
- If cracks appear in the dough while rolling, don’t worry; they will come back together during rolling and chilling.
- Keep dough and cut cookies chilled if they become too soft to handle easily.
- Use silicone mats or parchment paper for easy removal of cookies from baking sheets.
- You can chill the dough overnight for convenience; just let sit at room temperature 10 minutes before rolling.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
