Linzer Cookies Austrian (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 cup (100g) white sugar
02 -
3 tbsp packed light brown sugar
03 -
1/4 tsp ground cinnamon
04 -
2 cups (250g) plain flour
05 -
1 1/2 tsp vanilla extract
06 -
1 cup (226g) softened, unsalted butter
07 -
2/3 cup (67g) almond meal
08 -
1 tbsp cornstarch
09 -
1/2 tsp salt
→ Filling & Topping
10 -
Powdered sugar for sprinkling
11 -
1/3 cup (160g) raspberry preserves
# Instructions:
01 -
Mix butter with both sugars and cinnamon until creamy. Stir in vanilla, then fold in the dry ingredients you've whisked separately. Combine till smooth.
02 -
Shape dough into 2 flat rounds, cover with plastic wrap, and chill for at least half an hour in the fridge.
03 -
Roll out the dough to about 1/8-inch thickness. Cut 2.5-inch circles and make heart-shaped holes in half of them. Place them on baking trays lined with parchment paper.
04 -
Pop them into a 350°F oven for 9-10 minutes, or until the edges just start to turn golden. Let them cool completely before handling.
05 -
Give the cookies with heart cutouts a dusting of powdered sugar. Spread raspberry jam onto the full cookies, then press the dusted tops gently onto them to make little sandwiches.
# Notes:
01 -
For nut-free cookies, swap almond flour with more cornstarch
02 -
You can keep the dough in the fridge for up to 5 days
03 -
Fill them with other spreads like Nutella or chocolate ganache if you'd like