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LINZER COOKIES

Linzer cookies are the typical Christmas cookies, you will find on every Czech Christmas table. They are buttery cookies with jam filling and dusted with confectioner sugar.
Prep Time15 minutes
Cook Time10 minutes
Chilling time1 hour
Total Time1 hour 25 minutes
Course: Christmas cookies
Cuisine: Czech, European, german
Keyword: christmas cookies, linzer cookies, rasberry jam, sugar cookies
Servings: 30 cookies
Calories: 123kcal
Author: Julia

Ingredients

For the dough

  • 300 grams (2 & ½ cups) all purpose flour sifted
  • 50 grams almond flour extra fine
  • 100 grams (½ cup) fine sugar
  • 200 grams (¾ cup) unsalted butter softened in room temperature
  • 2 large egg yolks
  • 1 small lemon for zest
  • 1 teaspoon lemon juice

For the filling

  • 177 milliliters (¾ cup) raspberry jam
  • 1 tablespoon confectioner sugar for dusting

Instructions

  • In the bowl of an electric mixer, with flat batter, mix together the butter and sugar until they are creamy and well combined.
    100 grams (½ cup) fine sugar, 200 grams (¾ cup) unsalted butter
  • Add inside the bowl egg yolks, lemon juice, lemon zest and all-purpose flour with almond flour. Mix it first on low speed until the dough starts to come together. Then change gradually higher speed and mix until the dough holds together and starts to form a ball.
    300 grams (2 & ½ cups) all purpose flour, 2 large egg yolks, 1 small lemon, 1 teaspoon lemon juice, 50 grams almond flour
  • Remove the dough from the bowl and place it on a clean flour sprinkled surface. Knead gently the dough in between your hands, 2-3 kneads are enough. Divide the dough in half and pat each dough into a disk. Wrap the dough with plastic food foil and refrigerate for 1-2 hours.
  • Remove the dough from the refrigerator and let it soften for 10 minutes. In the meanwhile, preheat oven to 350 F/ 170 C & prepare a baking sheet with parchment paper on it. On a clean and flour sprinkled surface, roll out the first dough with a rolling pin to 1/8-inch thick. Cut out the cookies, using 1 ½ inch round cookie cutter (or other shapes). Transfer the cookies to the baking sheet with spatula or knife. Gather the scrap dough, roll it, and repeat the cut-out cookie process. You will have around 30 pieces at this moment.
  • Roll out now the second dough and cut out another 30 cookies. Transfer them onto the baking sheet with parchment paper and take the smallest cookie cutter ( I used stars or flour, but you can use the piping tip) to cut out the middle window. Bake the cookies for 10 -15 minutes (depending on the size of cookies & your oven), or until the edges begin to lightly golden (not brown). Allow cooling to room temperature for about 5 minutes on the baking sheet directly.
  • Spoon 1/2 teaspoon of raspberry jam on the bottom side of each whole cookie and spread evenly onto the cookie, set aside. Take the remaining cookies with holes and dust them with confectioner sugar. Place dusted cookies on top of the cookies with the jam.

Notes

STORING
Store filled cookies in an airtight container, at room temperature (good for 7 days) or in the refrigerator to prolong the storage (good for up to 10-15 days).
You can freeze Linzer cookies, well wrapped or in an airtight container, for up to 3 months.