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How to Make Linzer Cookies

Name: How to Make Linzer Cookies
Ingredients: 8 tablespoons softened butter; 1/2 cup sugar; 1 egg yolk; 1 teaspoon vanilla; 1/2 teaspoon almond extract; 1 1/4 cups flour; 1/2 cup ground almonds; 1/2 teaspoon cinnamon; 1/4 teaspoon cloves; 1/4 teaspoon salt; unspecified jam

Linzer cookies are tender, spiced sandwich cookies filled with jam and topped with a cut-out design that shows the filling through the center. The dough gets its distinctive flavor from ground almonds and warm spices, then chills before rolling to prevent spreading. Roll thin, cut clean shapes, and bake until just set for the perfect texture.

Total time: 2 hr 30 min
Hands-on: 30 min
Difficulty: Medium

Ingredients

8 tablespoons softened butter
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/4 cups flour
1/2 cup ground almonds
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
unspecified jam

Step by step

Make the dough. Cream 8 tablespoons softened butter with 1/2 cup sugar until light. Beat in 1 egg yolk, 1 teaspoon vanilla, and 1/2 teaspoon almond extract. In a separate bowl, whisk together 1 1/4 cups flour, 1/2 cup ground almonds, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon salt. Add dry ingredients to butter mixture and mix until just combined.
Chill the dough. Shape dough into a disk, wrap in plastic, and refrigerate for at least 2 hours or overnight. The dough should be firm enough to roll without sticking but not rock-hard. If it gets too hard, let it sit at room temperature for 10 minutes.
Roll and cut the cookies. Roll dough between two sheets of parchment to 1/8-inch thickness. Cut with a 2-inch round cutter. For half the cookies, use a smaller cutter to make a center hole - a 3/4-inch round or star shape works well. Place on parchment-lined baking sheets.
Bake the cookies. Bake at 350°F for 12-14 minutes until edges are just set and lightly golden. The cookies should not brown. Cool completely on the baking sheets - they're fragile when warm.
Assemble the sandwich cookies. Spread a thin layer of jam on the solid cookies - raspberry or apricot work best. Dust the cut-out cookies with powdered sugar, then gently press them onto the jam-covered bases. The jam should show through the center opening.

Tips & troubleshooting

Keep the dough cold while working - return to refrigerator if it becomes too soft to handle cleanly
Re-roll scraps only once to prevent tough cookies from overworking the dough
Use jam that's not too chunky - strain it first if needed for smoother spreading
Store assembled cookies in a single layer for the first day to prevent the powdered sugar from absorbing moisture
Make extra cut-out tops since they're more likely to break during handling

Variations

Chocolate Linzer. Replace 2 tablespoons of flour with cocoa powder and add 1 ounce melted chocolate to the butter mixture
Lemon Linzer. Add 1 tablespoon lemon zest to the dough and use lemon curd instead of jam for filling
Mini Linzer. Use 1-inch cutters and reduce baking time to 8-10 minutes for bite-sized cookies
Heart-Shaped. Cut with heart-shaped cookie cutters and use a small heart cutter for the center opening

Questions

Why did my cookies spread during baking?: The dough wasn't cold enough when it went in the oven. Chill cut cookies on the baking sheet for 15 minutes before baking, and make sure your oven is fully preheated.
Can I make the dough ahead of time?: Yes, the dough keeps wrapped in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.
How long do assembled cookies stay fresh?: Store in an airtight container for up to 5 days. The cookies actually improve after a day as the jam softens the cookie slightly.
What if I don't have ground almonds?: Pulse whole almonds in a food processor until finely ground, or substitute with almond flour. Avoid over-processing into almond butter.