LEMON LINZER COOKIES RECIPES

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BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES



Best Linzer Cookies Recipe - How to Make Linzer Cookies image

These easy linzer cookies are buttery, delicate and decidedly not sweet. ??It's the jam and sprinkle of sugar that makes them perfectly balanced.

Provided by THEPIONEERWOMAN.COM

Categories     Christmas    baking    dessert    snack

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 0S

Yield 24 servings

Number Of Ingredients 10

1 c.

almond flour

2 1/2 c.

all-purpose flour, plus more for flouring the surface

1 tsp.

ground cinnamon

2

sticks salted butter, softened

1 c.

granulated sugar

1

egg

1 tsp.

vanilla extract

1/2 tsp.

lemon zest

Raspberry jam, for filling

Powdered sugar, for dusting

Steps:

  • In a medium bowl, whisk to combine the almond flour, all-purpose flour, and ground cinnamon. Place the softened butter and sugar in a medium bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment), beat until creamy and light, 2-3 minutes. Add the egg, vanilla extract and lemon zest and mix well to combine. Add the flour mixture in 3-4 batches, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.  Divide the dough into 2 portions and pat into 2 discs, about 1” thick.  Wrap each tightly with plastic wrap and refrigerate for 1 hour until firm (or up to 2 days). Remove the dough from the refrigerator and let sit at room temperature for about 30 minutes. The dough should still feel cold and slightly firm but soft enough to leave the imprint of your fingers. Preheat the oven to 350 degrees.  Flour a surface very well and place one disc of dough on top (leave the other disc wrapped in plastic wrap). Roll into a large, thin sheet (between 1/16 - 1/8-inch thick.) Using a circle or shaped cutter (about 2 ½” wide), cut shapes from the dough. Place the cookies on large baking sheets lined with parchment paper, about 1-inch apart. Gather up any remaining scraps, wrap with plastic wrap and place in the refrigerator for 15 minutes. Repeat with the remaining sheet of dough and any remaining, chilled dough scraps. Cut small shapes from the centers of one-half of the cookies. (You can add this dough to the re-roll pile, or bake off little mini cookies). Bake for 9-11 minutes, just until the edges of the cookies are lightly golden. Let cool for 5 minutes on the sheet pans before transferring to a cooling rack to cool completely. Top the whole cookies with 1-2 teaspoons of jam and spread all over the center of the cookies. Place the cookies with cut-outs on a sheet tray and sift powdered sugar over top. Carefully place the sugared cookies over top of the cookies with jam. Serve immediately or store in a single layer in an air-tight container, between sheets of parchment paper, in the refrigerator, for up to 3 days. 

BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES



Best Linzer Cookies Recipe - How To Make Linzer Cookies image

Top your Christmas spread with these Linzer Cookies: choose your jam, choose your cookie cutters, and make 'em the way you want!

Provided by Lena Abraham

Categories     vegetarian    Christmas    dinner party    baking    dessert

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 0S

Yield 2 dozen

Number Of Ingredients 11

1 1/2 c.

almond flour

1 1/2 c.

all-purpose flour

1/4 tsp.

ground cinnamon

1/4 tsp.

ground cloves

1/4 tsp.

kosher salt

1

large egg

2 tsp.

pure vanilla extract

1/2 c.

(1 stick) butter

1/2 c.

granulated sugar

1/2 c.

raspberry jam

2 tbsp.

powdered sugar, for garnish

Steps:

  • In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla. In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated. Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8" in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.) Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2" round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired. Place cookies on baking sheet about 1" apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool. In a microwave safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with second cookie. Dust with powdered sugar and serve.

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