How To make Linzer Thumbprints
1/2 c Sliced almonds
1/2 c Unsalted butter; room temp
1/2 c Dark brown sugar
1 Egg
1 Egg yolk
1/2 ts Almond extract
1 3/4 c Flour
1 1/2 ts Cinnamon
1/2 ts Salt
1 tb Lemon peel; finely grated
1/3 c Cherry jam
Recipe by: Seattle Times 1. Grind the almonds until almost a powder in a food processor. Set
aside. 2. In the large bowl of an electric mixer beat the butter until creamy.
Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to
the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using. 4. Shape the dough into balls that are slightly smaller than 1 inch, as
this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about 1/4 teaspoon of the cherry jam. 5. Bake in a preheated 350-degree oven 12 minutes. Let cool a few
minutes before removing to wire racks. The cookies can be frozen with or without the jelly filling -----
How To make Linzer Thumbprints's Videos
Perfect Thumbprint Cookies - Food Wishes
Learn how to make perfect Thumbprint Cookies! Not only are these thumbprint cookies one of the most delicious and versatile holiday cookies of all time, they’re also one of the easiest. The hardest part of the whole operation is deciding what to fill them with. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy these beautiful Thumbprint Cookies!
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Strawberry Cardamom Linzer Cookies Recipe
These nutty flavorful cookies always make a good impression on holiday tables, they completely melt in your mouth and they taste even better than they look. These are made with homemade strawberry jam for filling and cardamom but feel free to use any other jam you prefer.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 30-35 sandwiched linzer cookies
1 cup (226 g) unsalted butter
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1 cup (100g) ground almonds, toasted or plain
3 cups (380 g) flour
1 tsp (4g) baking powder
1/2 tsp (3g) salt
1/2 tsp (1g) ground cardamom
Strawberry Cardamom Jam
14 oz (400g) fresh or frozen strawberries
1/2 cup (100g) sugar
1 tbsp (15ml) water
1 tbsp (15ml) lemon juice
1/2 tsp (1g) ground cardamom
For Dusting
powdered sugar
1. In a medium bowl combine flour with baking powder, ground almonds, salt and cardamom.
2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.
3. Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
4. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.
5. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
6. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
7. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
8. Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.
9. Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
10. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
11. Gently sandwich cookies together and let stand for several hours before serving.
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Linzer Cookies
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EASY CHRISTMAS COOKIE! Raspberry Linzer Cookies! - The Scran Line
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RECIPE
Cookies
415g - 2 3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp salt
225g - 1 cup unsalted butter, at room temperature
160g - 3/4 cup granulated sugar
1 large egg
1 egg yolk
2 tsp finely grated orange zest
Powdred sugar, for dusting
1 1/2 cup raspberry jam or Nutella.
Instructions:
Cookies
Add the flour, cinnamon, freshly ground nutmeg, baking powder, cloves and salt to a large mixing bowl. Whisk to combine.
In a separate bowl, add the butter and sugar and use an electric hand mixer to beat for about 3 minutes until pale and fluffy. Add the egg yolk, egg, vanilla extract and orange zest. Mix until all combined.
Add half of the flour mixture and use a wooden spoon or spatula to mix until well combined. Add the remaining flour mixture an repeat until a dough forms.
Split the mixture into two and place each dough piece on top of a large piece of baking paper. Cover with another sheet of baking paper and use a rolling pin to roll out to 1/8 inch thick. Chill in the fridge for 30 minutes to firm up. Alternatively you can place it in the freezer in a flat spot for 15 minutes.
Preheat your oven to 175°C / 350°F. Line two baking sheet with baking paper or silicone baking mats. Use a 2-3 inch round fluted cookie cutter to cut out as many cookies as you can. Tranfer to the baking trays as soon as you cut them. You can re-roll the dough scraps and cut out more cookies. Use a small, shaped cookie cutter to cut out windows in half the cookie discs. I used hearts and stars.
Bake for 10-12 minutes or until sides of cookies begin going golden. Let them cool on the baking trays for 5 minutes before transferring to wire racks to cool completely.
Place the cooled cookies with the cut outs on a separate cooling rack over a baking tray and dust with powdered sugar. Add just less than a tsp of raspberry jam or Nutella on the remaining cookies and spread around using a spoon. Sandwich with the dusted cookies to finish.
Notes
Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake like. The flavours will however intensify.
Thumbprint Cookies Cookies - Super Easy Holiday Recipe
A classic treat nobody can resist and these are the most buttery and tender version you'll ever have! Make a double batch, people will go crazy over them!
⬇️⬇️ Recipe ⬇️⬇️
PRINTABLE RECIPE:
LINZER COOKIE INGREDIENTS:
For the cookies:
1 cup (2 sticks) of Unsalted Butter, softened at room temperature
2/3 cup of Granulated Sugar
2 Egg Yolks
2 tsp of Vanilla Extract or 1/4 tsp of Almond Extract
2.5 cups of All Purpose Flour
1/2 tsp of Salt
1/2 cup of Jam of choice
Optional glaze:
1/2 cup of Powdered Sugar
1 to 2 tbsp of Water
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tsp measuring set:
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00:00 - Intro
00:50 - Make the Dough
04:16 - Scoop the Dough
05:30 - Form the Cookies
06:47 - Add the Jam
08:00 - Bake the Cookies
08:42 - Enjoy!
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Linzer Cookies - mysweetambitions
200 g room temp butter
2 cups plain flour
1 1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup sugar
1/2 cup ( jam of your choice) Strawberry, apricot or blueberry
icing sugar optional