About once every five years, I decide to make Linzer Cookies for Valentine's Day. In theory (and in recipe) they are relatively simple, but after I make them, I always feel like I was somehow duped by the short ingredient list. Maybe it's just that I'm not a big cookie cutter kind of gal. For the few times I put the effort into these delicate darlings, though, it is SO worth it!
adapted from HERE
2 ½ cups All Purpose flour
2/3 cup of finely ground almonds
¼ tsp cinnamon
1 cup butter, softened
2/3 cup sugar
1 tsp vanilla extract
Raspberry Preserves or Jam (I use Seeded, but you can use Seedless if you prefer)
- In a medium bowl, combine the flour, almonds, and cinnamon. Set aside.
- In a large bowl, or stand mixer, beat the butter and sugar until light and creamy. Add the egg and vanilla and mix well.
- Add the flour mixture to the butter mixture, mixing well.
- Divide the dough into two parts and roll into a ball and the press into two discs. Wrap each disc in plastic wrap and place in the refrigerator for at least 2 hours up to overnight. The dough should be firm enough to roll out.
- Preheat oven to 350 degrees.
- On a floured surface, roll out one disc until it’s about 1/8” thick. Keep the other disc in the refrigerator until ready to use.
- Cut the dough with a cookie cutter dipped in flour. Cut enough dough to have tops and bottoms.
- Transfer the cut outs to a baking tray lined with either parchment paper or a Silpat mat.
- Repeat with the remaining dough and the second disc.
- Bake for 10-12 minutes until a light golden brown. Cool on the baking tray for five minutes then transfer to a cooling rack. Cool completely.
- When ready to fill, invert the bottom cookie (so you have a nice bottom) and spread with about ½-1 tsp of jam. Dust a top cookie with Confectioner’s sugar then gently place on top of the jam making a sandwich cookie.