Linzer Cookies

This is the absolute BEST German Linzer Cookies recipe ever! These gorgeous and easy cookies are buttery, flaky shortbread filled with sweet jam and dusted with powdered sugar.

by Cookies and Cups

Ingredients
Method

Ingredients

- 340 g Butter (room temp)
- 200 g Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Kosher salt
- 475 g Plain flour
- 240 g Bonne Maman (any flavour)
- 65 g Icing sugar

Method

1

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the vanilla and salt and mix until combined.

2

Turn mixer to low and add in the flour, mixing until just combined

3

Remove the dough, flatten it into a disk and wrap in cling wrap. Refrigerate for at least 1 hour.

4

Line a baking sheet with parchment paper and set aside.

5

Remove the dough from the refrigerator and let it sit for 10 minutes, to take the chill off.

6

Dust a clean counter with flour and using a rolling pin, roll the dough out to 1/4- inch thick.

7

Cut out the dough using a round 2- inch round biscuit cutter or cookie cutter. In half of the rounds, cut out a circle (or star shape) in the centres. You can use a small cookie cutter or even the back of a piping tip.

8

Place the dough on the prepared baking sheet and place baking sheet in the freezer.

9

Preheat the oven to 175°C. When the oven is preheated, remove the baking sheet from the freezer and bake for 18-20 minutes, or until the edges are lightly golden.

10

Transfer the cookie to a wire rack to cool completely.

11

Once cooled, spread about 1 teaspoon of preserves on the bottoms of the solid cookies. Gently press the cut out cookies on top of the preserves.

12

Dust all the cookies with powdered sugar.

Comments & Ratings

More Bonne Maman recipes

	340 g	Butter (room temp)
	200 g	Granulated Sugar
	1 tsp	Vanilla Extract
	0.5 tsp	Kosher Salt
	475 g	Plain Flour
	240 g	Bonne Maman (any flavour)
	65 g	Icing Sugar

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Linzer Cookies

Ingredients

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Comments & Ratings