It’s definitely not Christmas without some jammy, buttery Linzer cookies. These are so simple and quick to make and are the perfect foodie gift. Fill them with whatever jam or jelly you prefer. For these, I used cranberry jelly which worked wonderfully.
Cranberry Linzer Cookies
It's definitely not Christmas without some jammy, buttery Linzer cookies. These are so simple and quick to make and are the perfect foodie gift. Fill them with whatever jam or jelly you prefer. For these, I used cranberry jelly which worked wonderfully.
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Ingredients
- 1 Cup Unsalted Butter (250g) Softened to room temperature
- ⅔ Cup Castor sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- ⅔ Cup Almond Flour or ground almonds
- 1 tsp Lemon Zest
- 2½ Cups All-Purpose/Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- ¾ Cup Cranberry Jelly/Jam or substitute with your choice of jelly or jam
- Icing/powdered sugar for decorating
Instructions
- In a large bowl, or the bowl of your stand mixer, cream together the softened butter and sugar until smooth and fluffy
- Add the egg and the vanilla and mix until incorporated
- Next, add the ground almonds and lemon zest and mix until combined
- Sift in the flour, baking powder, cinnamon and salt and mix until a smooth dough forms. Divide the dough into two balls for ease of rolling, then cover with plastic wrap and place in the fridge for 30 minutes to 1 hour*
- Preheat the oven to 180°C and line two large baking sheets with baking paper or silicone baking mats
- Flour your surface well, then remove one of your dough balls from the fridge and roll with a rolling pin to around ½ cm in thickness. You want these to be quite thin as they will be sandwiched together
- Using a star or round cutter of around 5 cm, cut out your shapes and place on your prepared baking sheet, leaving space between the cookies
- Bake for around 7 – 9 minutes. You do not want them to brown
- Remove and let cool for around 5 minutes on the baking sheet, then place the cookies on a wire cooling rack to cool completely before filling and decorating
- Repeat with the remaining dough, this time cutting a smaller shape into the cookies so that the jam/jelly will be visible (I did around 4 or 5 batches, resulting in around 30 cookies, with this amount of dough). Remember to have equal amounts of tops and bottoms for your cookies
- When the cookies are all completely cooled, spoon around ¼ – ½ a teaspoon of jam or jelly onto the bottoms, spreading slightly. Do not go right to the edges as it will ooze out when placing to tops on
- Next, place all the tops together and give a very generous sifting of icing/powdered sugar (this is done before putting the tops on the bottoms so that the jam or jelly is visible)
- Finally, gently place the tops on the jam filled bottoms and push down slightly to sandwich together
- They are now ready to serve, and enjoy**
Notes
*It is recommended to chill the dough before rolling as it is very soft. If you do not have time, then roll and cut out the dough on your baking paper in order not to have to transfer them. Remember to leave spaces between
**This time of year is summer here in the southern hemisphere, so if you’re baking these on a warm day, you can place them in the fridge for a little while before serving to help the jelly/jam ‘set’ a little. This is optional though
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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