Prepare to transport your taste buds to the enchanting world of Austrian pastry with these irresistible Linzer Cookies! These melt-in-your-mouth delights are not just cookies, but a culinary masterpiece that combines rich almond flavor, warm cinnamon, and a burst of sweet raspberry jam. Whether you're a baking enthusiast or a dessert lover looking to impress, these traditional Austrian treats will elevate your baking game and create moments of pure deliciousness that will have everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: Austrian
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Begin by gathering all your ingredients: 1 cup of softened unsalted butter, 1 cup of granulated sugar, 2 cups of all-purpose flour, 1 cup of ground almonds, 1 teaspoon of cinnamon, 1/4 teaspoon of salt, 1/2 cup of raspberry jam, and powdered sugar for dusting.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Once the butter and sugar are well combined, add in the ground almonds, cinnamon, and salt. Mix until these ingredients are fully incorporated.
- Gradually add the all-purpose flour to the mixture, stirring until just combined. Be careful not to overmix; you want the dough to be cohesive but still tender.
- Once the dough is formed, divide it into two equal portions. Flatten each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This will help the dough firm up for easier rolling.
- After chilling, take one disk of dough out of the refrigerator and place it on a lightly floured surface. Roll it out to about 1/8-inch thickness.
- Using a cookie cutter, cut out shapes from the rolled dough. Traditionally, Linzer cookies are made with a round cutter, but feel free to use any shape you prefer. For half of the cookies, use a smaller cutter to cut out the center, creating a window for the jam.
- Transfer the cut-out cookies to the prepared baking sheets, leaving some space between each cookie.
- Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, spread about 1/2 teaspoon of raspberry jam on the solid cookies. Top each with the cookies that have the center cut out, creating a sandwich.
- Finally, dust the tops of the cookies with powdered sugar for a beautiful finish. Serve and enjoy your traditional Austrian Linzer cookies!
Tips
- Keep your butter at room temperature for easier creaming, but not too soft that it becomes greasy.
- Chill the dough thoroughly - this prevents spreading and helps maintain the cookie's shape.
- Use a high-quality raspberry jam for the most authentic flavor.
- When rolling out the dough, use a light touch and flour your surface sparingly to prevent tough cookies.
- Invest in a good cookie cutter set with different sizes for the perfect window effect.
- Let cookies cool completely before assembling to prevent jam from melting.
- Store cookies in an airtight container, separating layers with parchment paper to maintain their delicate texture.
- For a professional finish, use a fine-mesh sieve when dusting powdered sugar for an even, elegant coating.
Nutrition Facts
Calories: 174kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 17mg
