Linzer cookies are frequently used for jam or chocolate cut-out cookies, but delicious enough on their own with a light sprinkling of confectioners sugar. I’ve made these solo (as pictured), and with jam and salted chocolate tahini with great results. Although the recipe calls for chilling your cookies before baking, I’ve let them fully come to room temperature and bake directly. They’re indestructible!
This recipe was originally adapted from King Arthur Baking’s Linzer Cookies
Makes 12 sandwich cookies or 24 single cookies
- 1 ½ sticks softened unsalted butter
- ½ cup granulated sugar
- 1 tbs lemon zest
- 1 large egg yolk
- 1 ½ tsp vanilla extract
- 1 ⅓ all purpose flour, plus extra for dusting
- ¾ cup almond flour
- Optional filling: salted chocolate tahini, raspberry or strawberry jam, lemon curd
- In the bowl of a stand or handheld mixer, beat softened butter, sugar, and lemon zest until well combined, about 4 minutes. Add the yolk and vanilla extract and beat for another 1-2 minutes.
- Whisk together the dry ingredients in a medium bowl and add until the egg mixture, mixing on low until well combined. Do not over mix.
- Working in 2 batches, spoon dough into a large sheet of plastic wrap and pat into a square. Wrap each one, and refrigerate for at least 2 hours.
- When you’re ready to bake, preheat the oven to 350 degrees. On a lightly floured surface, Roll out each disc using a wooden pin or bottle of wine until roughly ⅛ inch thick. Cut your cookie shapes out and place on a parchment lined baking sheet. Once filled, refrigerate for another 20 mins so that the cookies retain their shape.
- Bake for 15 minutes, rotating halfway through for even color. Let cookies cool on the baking sheet before decorating.
- Fill cookies with your filling of choice, or simply dust with confectioners sugar. They’re delicious either way!