Linzer Cookies
These are the best Linzer Cookies — spiced with subtle holiday flavors and filled with raspberry jam, they are soft, buttery, and perfect.
Servings: 30 cookies
Equipment
- linzer cookie cutouts
Ingredients
- 2.5 cups King Arthur all purpose flour spooned and leveled
- 1 cup King Arthur almond flour spooned and leveled
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 cup powdered sugar sifted
- 2 egg yolks room temp
- 1.5 teaspoon vanilla bean paste or sub 2 teaspoon vanilla extract
- 2 tbs fresh lemon juice
- seedless raspberry jam
- powdered sugar for dusting
Instructions
- Combine the flour, almond flour, spices, and salt. Set aside. Cream butter (you may need to shut the mixer off occasionally to scrap down the sides or pop the butter out of the paddle), then add sugar and cream until combined. Add eggs on medium speed one at a time, then add vanilla paste, and lemon juice until just combined.
- On low speed add flour mixture until just combined. Pour dough onto a clean work surface and divide the dough, forming two round discs. Wrap each disc in plastic wrap and refrigerate at least one hour or up to over night.
- Preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper.
- Take one disc out of the fridge. Add to a parchment paper lightly dusted with flour and roll out to ¼ inch thick. Cut out tops and bottoms. Add one inch apart on the baking sheet.
- Bake for 9 mins, then let cool completely on a wire rack before spreading jam on the bottoms. Sprinkle powdered sugar on the tops then make sandwich. Ta-da!
Notes
Recipe adapted from: Also the crumbs, please