Just sandwich two of the cookies with a bit of jam and dipped the whole cookie in powdered sugar. The interior holes you cut out can either be re-rolled back into the extra dough, or baked into incredibly cute mini-cookies! Although they’re delicious on their own as bite-sized shortbread cookies, I like to make them into mini vanilice. Cutting out the cookies… The cut-out cookie all baked and ready for filling □ Once you dust them with sugar, they’re ready to fill! The first few times I made Linzer cookies, I used the cap on a nutmeg container for the interior cut-out! You can truly use anything that will make a small, 1/2-inch to 1-inch diameter hole in the center of your cookie…get creative! I’ve heard of people using large straws or even shot glasses to do this. If you don’t have Linzer cookie cutters, however, don’t fret–you can absolutely do this recipe without them. STEP 6: Bake the cookies in a preheated oven at 350 ☏ (177 ☌) for 1012 minutes. For reference, a Linzer cookie cutter usually has two sides: one without a hole, and another with a hole (usually you can find decorative shapes as well, like stars or hearts). STEP 5: Transfer the cut-out Linzer tart shapes to a baking sheet lined with parchment paper using a flat knife. Trust me, though, waiting is totally worth it…these cookies are truly AMAZING!Īnother note for this recipe: I find it extremely helpful to have Linzer cookie cutters (even a small donut-shaped cutter will do), as it makes the process so. If you just *have* to eat them the day they’re made, though, I recommend to wait a couple hours and let the jam do a bit of it’s magic (I know, waiting to eat cookies is difficult…a true test of patience!). Eating them right away, though, isn’t the end of the world–they’ll just be a little crunchier. Just like a perfect macaron, the Linzer cookie should sit for at least one day before eating, as the jam softens the cookie to the ideal, tender texture. The only downside to Linzer cookies: they can’t be eaten immediately after sandwiching (or, at least, you shouldn’t eat them then). Linzer cookies are essentially bite-sized versions of this beautiful tart, sandwiching that delicate, buttery dough with jam and sprinkling it all with powdered sugar. The Linzertorte is actually one of the first tarts ever created! It has an eye-catching, lattice crust (made with the same ingredients as these cookies) and jam filling (usually rapsberry or red/black currant). The Linzer cookie is named after the Linzertorte (which is, appropriately, named after Linz, a large city in Austria). As it sits, the jam permeates the cookies, resulting in an incredibly tender bite. Traditional linzer cookies aren’t your average jam cookie–the cookie is flavored with fragrant winter spices, lemon zest, and nuts and filled with tart jam. Spray a 9-inch tart pan with non-stick cooking spray. Separate of the dough, shape it into a ball, wrap in plastic wrap, and refrigerate for 20 minutes. Add the ground almonds, egg, softened butter, cinnamon, lemon zest, and almond extract. Fall is starting and the holiday season is creeping up–meaning I *have* to make cookies…I swear, the holidays bring out all our inner cookie monsters □ My first thought for holiday cookies (aside from the holy grail: chocolate chip cookies) are these snowy Austrian Linzer cookies, with an addictive, melt-in-your-mouth texture and warmly spiced flavor. Place the rest of the cookie mix in a large bowl.
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