The jam filled, buttery soft Linzer cookie has been a favorite of cookie-lovers for centuries. This traditionally Austrian treat is not only a popular addition to the Christmas cookie tray, it’s a recipe enjoyed year round, especially in this version from Casey Renee at Confections Pgh.
LINZER TART COOKIE RECIPE
Yields 12 cookies
Ingredients
3 sticks of butter (12 oz)
3 cups sugar
2 egg yolks
2 tsp vanilla extract
1.5 cups almond flour
1tsp salt
Jam
Powdered sugar
Instructions
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In a mixer with the paddle attachment, cream together the butter and 1cup of sugar until pale. Add in the egg yolks one at a time, then the vanilla.
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Mix 2 cups of sugar with the almond flour and salt in a separate bowl, then add to the dried ingredients. Mix until well combined. The dough will be sticky.
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Roll the dough between 2 pieces of parchment paper to about 1/4” thickness. Chill in the refrigerator for at least one hour.
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Lift parchment, turn over and lift other parchment to release the dough.
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Punch with a round or fluted cookie cutter (these will spread). I used a 2 inch diameter cutter. Punch a hole in the middle of half.
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Chill dough for at least an hour.
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Bake tops and bottoms separately at 350 degrees for about 20 minutes, until edges begin to brown.
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Once cooled, dust the ones with holes in the middle with powdered sugar using a sifter, these are your tops.
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Place a dollop of jam in the middle of the bottom cookies, about half a teaspoon depending on the size of the cookie.
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Place your powdered sugared tops onto the bottom cookie.
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Let chill over night.
RECIPE BY CONFECTIONS BY CASEY RENEE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
Try some of TABLE’s other cookie recipes:
Orange Cranberry Swirl Cookies
7 Spice Oatmeal & Golden Raisin Cookies
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