Get ready to transform your kitchen into a winter wonderland with these enchanting Christmas Tree Linzer Cookies that are guaranteed to steal the show at any holiday gathering! These delicate Austrian-inspired treats are more than just cookies – they're edible works of art that combine the rich, nutty flavor of ground almonds with the sweet burst of raspberry jam, all dusted with a magical snowfall of powdered sugar. Whether you're a seasoned baker or a festive novice, these stunning cookies will make you look like a professional pastry chef and fill your home with the most irresistible holiday aroma.
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: Austrian
Serves: 18 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 teaspoon salt
- Raspberry jam for filling
- Powdered sugar for dusting
Instructions
- Remove butter from refrigerator and let soften at room temperature for about 30 minutes before beginning. Ensure all ingredients are at room temperature.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the large egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- In a separate bowl, whisk together all-purpose flour, ground almonds, and salt to create a uniform dry mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for 1 hour to make the dough easier to handle.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out each dough disk to approximately 1/8 inch thickness. Use Christmas tree-shaped cookie cutters to cut out shapes.
- For half of the cookies, cut out a small star or geometric shape in the center to create a window effect.
- Place cookies on prepared baking sheets, spacing them about 1 inch apart. Refrigerate for 10 minutes to help maintain their shape.
- Bake cookies for 10-12 minutes, or until edges are lightly golden. Rotate baking sheets halfway through for even baking.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a thin layer of raspberry jam on the solid cookie bases.
- Carefully place the cookies with center cutouts on top of the jam-covered cookies, creating sandwiches.
- Dust the assembled cookies with powdered sugar using a fine-mesh sieve for an elegant finish.
- Store cookies in an airtight container between layers of parchment paper at room temperature for up to 5 days.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the smoothest, most consistent dough. Cold butter won't cream properly and can lead to tough cookies.
- Chill Your Dough: Don't skip the refrigeration step! Chilling the dough for an hour makes it much easier to roll out and helps prevent spreading during baking.
- Precision Matters: Roll your dough to an even 1/8 inch thickness for consistent baking. Use a ruler if needed to ensure uniform cookies.
- Cutting Technique: Use sharp, clean cookie cutters and dust them with flour to prevent sticking. Press firmly and lift straight up for clean edges.
- Jam Selection: Choose a high-quality, seedless raspberry jam for a smooth, elegant filling. Warm the jam slightly to make spreading easier.
- Powdered Sugar Hack: Use a fine-mesh sieve for the most delicate, even dusting of powdered sugar. Tap gently for a light, snow-like effect.
- Storage Tip: Layer cookies between parchment paper in an airtight container to prevent sticking and maintain their delicate texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 2g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 30mg
