The BEST Linzer Cookies
Linzer cookie is set apart with lemon zest, lemon juice, and cinnamon dough. They are so flavorful and pair perfectly with apricot and raspberry jam!
Servings: 32 servings
Ingredients
- 1 cup butter
- 1 cup powdered sugar, sifted
- 2 egg yolks
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 lemon juiced
- 1/2 tbsp lemon zest
- 1 cup Almond flour
- 2 1/2 cups All purpose flour
- 1/4 cup Apricot jam
- 1/4 cup Raspberry jam or any other you love
- 1/2 cup powdered sugar, sifted
Instructions
- In a large mixing bowl or kitchen aid, mix together the butter and 1 cup powdered sugar. Mix until well combined.
- Pour in the egg yolks. Mix well.
- Now add the vanilla, salt, cinnamon, lemon juice, and lemon extract. Stir until just incorporated.
- Next step is to add in both flours. Mix until incorporated but don't over mix.
- Dump out onto the counter top and form into two balls. Wrap each one in plastic wrap and chill for 1 hour, up to a couple days.
- To bake cookies.
- Pre-heat oven to 350°F
- On a floured surface, roll out one of the chilled dough balls. We want the thickness at about 1/4 of a inch. You can aslo roll between to pieces of parchment paper for easy clean up
- Using a 1 1/2 -2 inch cookie cutter cut out as many cookies as you can. Place on a parchment lined baking sheet about 1 inch apart.Any leftover dough, roll back up and chill until ready to make more cut outs.
- Bake for 10-12 minutes, let rest for 5, then transfer to cooling rack or parchment paper.
- Now using the second ball of dough, cut out and add a middle cut out so the jam will show through. For instance I used a circle cookie cutter and a smaller cutter to make a hole/shape in the top layer.
- Bake for 9-10 minutes, let rest for 5, then transfer to cooling rack or parchment paper.
- Continue baking until all the dough is used and you have even top and bottoms.
- Line up all the tops and sift powdered sugar on top. Set aside.
- Using the bottom cookie, spread a small and even amount of jam(or pipe on with a piping bag), then top with sugared cookie. Continue until all the cookies are filled.
- Store for 1 week in a airtight container or freeze for 3 months.
- ENJOY!
