It’s that time of year so I did my first bake of the Christmas season by making an adaptation of a linzer cookie recipe by Janes Patisserie https://www.janespatisserie.com/. They are a wonderful cookie and although they are popular at Christmas time in Austria you could basically make them anytime of the year.
They are such a delicious buttery cookie which literally melts in your mouth. I made mine with a homemade raspberry jam, but you could use what ever filling you like. I created them in the shape of stars and hearts, but you could use what every shape you like. These would make a perfect treat to bring to a loved one his holiday season.
I hope you enjoy them as much as I do. Do you have a favorite type of cookie this time of year?
Ingredients
228g of cultured unsalted butter
100g of caster or superfine sugar
1 tsp pure vanilla extract
1/2 tsp lemon extract
1/2 tsp cinnamon
1/4 tsp salt
2 egg yolks
1 cup all purpose flour
1 cup almond flour
Filling and decoration
3-4 tbsp jam of your choice
Confectionary sugar
Directions
- In the bowl of a stand mixer put your room temperature butter and sugar in the bowl and mix for about 3mins using the paddle attachment. Scrap down the sides of the bowl as needed.
- Add vanilla and lemon extract, cinnamon and salt and mix on low speed. Then add egg yolks one at a time until fully incorporated. Then turn mixer up to medium to high and mix for 6-7mins until everything is fully mixed. Don’t forget to scrape down the sides of the bowl a few times while mixing to ensure everything is fully incorporated.
- Add all purpose and almond flour one at a time on the slowest speed and mix until everything is combined. Please note the dough will be moist and sticky. Separate the dough into two half’s, flatten into dish and wrap in cling film and place in the freezer for 45mins. Separating the dough into half’s will help you later when cutting the dough into shapes as once out of the fridge for too long it’s very hard to work with and cut into shapes.
- Before you take your dough out of the fridge start preheating your overnight to 350F. Also line a cookie sheet with parchment paper.
- Prepare and dust with flour a clean surface then take first dish out of fridge. Use your rolling pin and roll out the dough to a thickness of 1/4 inch. Using your cookie cutter to cut out he cookies. For mine I used s star shape. On half of the cookies I cut a smaller star shape in the center. You can do the same depending on what ever shape you use.
- Place cookies on prepared cookie sheet and place in the fridge to chill for 20 mins.
- Bake cookies for 8-11 mins depending on your oven until they are just turning golden brown on the edges. Let them cook for about 5mins on 5mins on the cookie sheet before transferring them to a wire cooling rack.
- Let them cool for at least 30 mins before starting assembly.
- For the cookies which will be the top and have the shape cut out in the center dust them with confectionary sugar. Place a small amount of what every jam you are using in the center of the base cookie. Carefully place the cookie with the confectionary sugar on top.
