Linzer Cookies Recipe
These healthy Linzer cookies are not only so adorable but they're made with way less amount of butter and uses honey as the cookies' sweetener. They're soft and tender with a hint of lemon to them. Not overly sweet and just perfect for when you want to show off your baking skills (nobody will know they're actually so easy to make!)
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LINZER COOKIE INGREDIENTS:
Yields: About 24 cookies
1 cup butter, softened
1⁄2 cup sugar
1 tsp almond extract
1 large egg
2 1/2 cups all-purpose flour, sifted
½ cup almond flour, sifted
pinch of salt
1/2 cup raspberry jam, (the classic cookies have jam with no seeds but I like them, so I do with seeds)
powdered sugar for dusting
DIRECTIONS:
Cream the sugar and butter together in the bowl of a stand mixer (or with a bowl and hand mixer). Then add the almond extract and egg and mix fora other 15 seconds. Scrape down the sides of the bowl, all the way to the bottom, to make sure everything is well mixed together.
Sift all of your dry ingredients together into a separate bowl. Add half of the dry ingredients to your wet ingredients and mix on medium speed until combined. Then add the other half of the dry ingredients in with everything, and mix until the dough plus away from the sides of the bowl, and forms one large mound of dough. If this does not happen for you, add 1/4 cup of flour extra and that should do the trick.
Wrap your dough in plastic wrap, and chill in the refrigerator for 1 hour.
Then roll your dough out 1/4 of an inch thick, and use your cookie cutter to cut out your shapes. Place the dough scraps together and re-roll out the dough for more cookies. Half of your cookies, should have small hearts cut out of the center. Place them on a cookie sheet, and freeze for 15 minutes to insure that the cookies hold their shape.
Bake at 350F for about 10 minutes, or just until they are slightly darker around the edges.
Let them cool for a few minutes, then add them to a wire wrack to cool completely. Once they are cool, add about a 1/2 tsp of jam to the center of each cookie, then take the cookie that has a heart shape cut out, and place that on top, lightly pushing the jam to spread towards the edges of the cookie.
Dust the cookies with powdered sugar, and they're ready to eat!
The Prettiest Cookies on Your Holiday Table
Linzer cookies are guaranteed to be the most beautiful cookies on your holiday cookie tray! They're much simpler to make than you might think, and while traditional recipes use nuts I include notes to make these completely nut-free.
RECIPE:
Ingredients
1 cup unsalted butter softened (226g)
1/2 cup granulated sugar 100g
3 tablespoons light brown sugar firmly packed
1/4 teaspoon ground cinnamon optional
1 1/2 teaspoons vanilla extract
2 cups all purpose flour 250g
2/3 cup almond flour 67g (see note to make these nut free)
1 Tablespoon cornstarch
1/2 teaspoon salt
⅓ cup raspberry jam 160g
Powdered sugar for dusting optional
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Instructions
00:00 Introduction
00:22 Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.
01:10 In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).
02:04 Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven 350F (175C).
02:31 Once dough has chilled, place on a lightly floured surface and roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with fluted edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart or star shaped cookie cutter (or, if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies. Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking.
04:31 Bake in 350F (175C) preheated oven for 9-10 minutes or cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
Notes
Almond Flour
You can make these without almond flour! To do so, omit the almond flour and increase the cornstarch from 1 Tablespoon to 4 Tablespoons (1/4 cup or 32g). No other changes are needed.
Filling
You may use different filling if you’d like. Chocolate ganache, dulce de leche, Nutella, or your favorite flavor of jam would work well!
Storing
Store cookies in an airtight container at room temperature for 3-5 days or longer in the refrigerator.
Making in Advance
The dough may be prepared and stored in the refrigerator for up to 5 days before using. If it’s too firm to roll after chilling (and starts to crack) just let it sit at room temperature for 15-20 minutes to warm up enough to be rollable.
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Linzer Cookies
Dainty and dusted with powdered sugar, these Linzer cookies are filled with your favorite fruit jams for a delicately sweet and nutty afternoon snack. Change the shapes depending on the season and take these from Valentine’s to Christmas in seconds! Recipe:
Professional Baker Teaches You How To Make LINZER COOKIES!
These teardrop-shaped Almond Linzer Cookies are eye-catching, beautiful, and delicious!
Makes about 3 dozen sandwich cookies.
Ingredients
1 cup unsalted butter, room temperature
1 ½ cup icing sugar, sifted, plus extra for dusting
4 large egg yolks
1 tsp finely grated lemon zest
1 tsp vanilla extract
¼ tsp almond extract
¾ cup ground almonds
3 cup cake and pastry flour
¼ tsp baking powder
¼ tsp salt
¾ cup blueberry jam
Directions
1. Beat the butter and icing sugar until light and fluffy. Beat in the egg yolks and then add the lemon zest, vanilla and almond extract. Beat in the ground almonds.
2. In a separate bowl, sift the flour with the baking powder and salt and add this to the butter mixture, stirring until blended. Shape the dough into 2 discs (the dough will be soft), wrap and chill until firm, at least an hour.
3. Preheat the oven to 375 F and line 2 baking trays with parchment paper.
4. Knead the cookie dough a little to soften it (this will help prevent the dough from cracking when rolled). Roll out the first disc on a lightly floured surface and cut out cookies using a 2-inch teardrop cutter and place these on one baking tray (the dough can be re-rolled). Roll out the second disc, cut out cookies using the same cutter, then cut a hole in the centre of each of these using a cutter a 1/2-inch smaller and place on the second tray. Repeat with any remaining dough, keeping track so you have the same number of tops and bottoms. Bake the cookies for about 15 minutes, letting the cookies without holes remain in the oven an extra 2 minutes. Cool the cookies on the tray before filling.
5. Sift icing sugar over the cookies with the holes. Stir the jam to soften and spread a teaspoonful of it over the bottom of the base cookie. Gently press a dusted cookie on top and continue to fill the others. Let them set for about an hour before storing in an airtight container.
6. The cookies will keep for up to 3 days.
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Is this recipe a little too difficult for you? Try out this recipe first you'll be on your way to making the best Almond Linzer Cookies ever!
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Linzer Cookies ???? German Christmas Baking ???? ✪ MyGerman.Recipes
Originally from Austria, Linzer Cookies have become a staple in German Christmas baking, too. These cookies are as delicious as they look and I personally love the white, snowy look with the red jam peeking out.
Now, the Austrian watchers will most likely scold me again, for daring to write German Christmas Baking in the title ... but honestly, that's a bit petty! I don't claim that we invented Linzer Cookies, I'm just saying that we Germans are baking them for Christmas.
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