Hi, I hope you are having a wonderful week. Today I am sharing a yummy recipe for Linzer Cookies.
I was wanting to makes some little biscuits/cookies the other day but was not exactly sure with what I wanted to bake. On I went on a little hunt and found these Linzer Cookies.
Maybe one would make them more at Christmas time but I think that they can be made all year round. They are pretty yummy if I can say so myself 🙂
Use whatever cookie cutters you have, if you don’t want to make them with a hole in the centre or don’t have the correct cutter don’t worry just make them into solid cookies without the hole they will still taste great 🙂
If you have a little of this jam and a little of that jam, use them up 🙂 I used some chocolate spread on mine as I was craving chocolate, who could have guessed that 😀 😀 😀
Leave a little boarder when you are placing your chosen spread on the cookies. I have not given an exact amount of the spread that you will need as you may make your Linzer cookies bigger than mine or lets be honest….you just feel like more chocolate spread!
I hope you enjoy making these cookies, let me know what you think.
Have a great rest of the week xx
(recipe adapted from – The Baker’s Daughter: Timeless recipes from four generations of bakers)
- 200 g unsalted butter
- 200 g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 400 g flour plus extra for dusting
- 1/4 teaspoon salt
- raspberry jam for filling
- chocolate spread
- Icing sugar for dusting
- Rub the flour, salt and butter together until the mixture resembles fine breadcrumbs.
- In another bowl, mix the sugar, eggs and vanilla extract together, then add this to the flour mixture until they are just combined and a dough has formed. Wrap the dough in cling film and refrigerate for 30minutes.
- Split the dough in half, leave one half of the dough in the fridge.
- Preheat the oven to 180°C and line a baking tray with baking parchment.
- Roll out the dough on a floured surface to roughly 5mm thick. Using a 5.5cm plain or fluted cutter cut 24 rounds. With a 2.5cm cutter or a different shape cutter, cut a hole from the middle of each circle.
- Place the cookies on your prepared baking tray and cook for 8 minutes or until they are a pale golden colour.
- Leave to cool for a few minutes before transferring them to a cooling rack.
- Spread raspberry jam or chocolate spread on the flat side of each solid cookie, leaving a boarder of the cookie showing around the edges. Place a cookie with a hole-cut cookie on top of a jammed cookie. Dust the top of the cookie with icing sugar.
- Repeat the process with the remaining dough.