Linzer cookies
An old Austrian recipe to prepare approximately 150 pieces of real llinzer Christmas cookies. Linzer cookies are a tender Central European tradition with a buttery crumb, a hint of vanilla and a light breath of lemon zest. The idea comes from the famous Linzer heritage and on Christmas tables these sandwich cookies feel like home. When they are done well, they melt on the tongue and leave a bright ribbon of jam in the center.
Ingredients:
- 300g / 10,5oz / 2,4 cup sieved all-purpose flour
- 150g / 5,2oz / 0,7 cup softened butter
- 100g / 3,5oz / 2,4 cup sieved powdered sugar
- 2 egg yolk
- One pack of vanilla sugar (20g / 0,7oz)
- 1 tsp lemon peel
- Baking paper
- Flour for flouring the work surface
Recipe steps:
- Put sifted flour, sugar, egg yolks, sliced butter and vanilla sugar into a bowl.
- Work out the smooth dough, which is then wrapped in food foil and left to stiffen in the fridge for 2 hours.
- Roll the dough into a sheet 3 mm wide, cut out the round shape (or other shapes), and cut out the middle from half of the batch.
- Place on a baking sheet lined with baking paper with not very large gaps.
- Bake for 12 to 15 minutes in an oven heated to 170°C/340°F, then let it cool.
- We combine the cookies with jam, then lightly sugar coat, leaving the finished cookies for at least 5 days.
Ingredients and balance:
The dough relies on plain flour, good butter and powdered sugar. Two egg yolks add color and tenderness. Vanilla sugar and lemon zest build a gentle aroma that suits this classic. This is a no nut version that celebrates simplicity and the honest taste of butter. Lemon lifts the sweetness and vanilla rounds it so the balance stays calm and pleasant.
Technique tips:
Sifting flour and sugar makes a fine tender dough. Use softened butter, not melted. Work the dough only until it comes together. Overworking develops gluten and the cookies may turn firm. Chilling is a quiet helper. Two hours are enough and an overnight rest is welcome. Before rolling, warm the dough just slightly in your hands. Dust the counter and the rolling pin and roll to an even sheet about three millimeters. Dip cutters in flour so the edges stay clean. Half of the batch is solid bottoms and the other half has small windows. Line the tray with parchment and place the shapes close together. Linzer cookies do not spread much, so you can fill the tray well. Bake to a light golden color and let the cookies cool right on the tray so they set without breaking.
Variations and ideas:
Choose a jam with a lively tang. Red currant and raspberry are classics and apricot is lovely too. Dust the finished sandwiches with a veil of powdered sugar and let the window shine through. For a soft twist add a pinch of ground vanilla or a tiny drop of almond extract to the dough. Shapes can follow the season. Stars, hearts and snowflakes make children and adults smile. If you want cookies that stay tender longer, spread a thin even layer of jam and store them in a tin with a small slice of apple at the bottom which you replace after a couple of days.
Serving and resting:
Linzer cookies bloom after a rest. Give them at least five days in a cool pantry so the aroma of lemon and vanilla mingles with the jam and the bite turns tender. On a festive plate they love a paper lining and a gentle snow of powdered sugar.
Storage and keeping:
Stack the cookies in layers with paper and keep them in a closed tin at room temperature. A dry cool place is ideal. Properly baked Linzer cookies keep for up to three weeks and get even softer as days pass. If the surface turns a bit moist, leave the tin slightly open for a few hours and the crisp edge will return.
Common mistakes and easy fixes:
Warped shapes point to warm dough. Chill briefly before rolling. A hard bite comes from too much kneading or a bake that went too far. Next time bake a shade lighter and stop mixing as soon as the dough comes together. Jam leaks when it is too loose. Reduce it gently and cool before sandwiching. Cracked rims suggest too much flour during rolling. Use a light touch and brush off the excess.
Why you will love this recipe:
These classic Linzer cookies honor simple ingredients and a kind method. You get a delicate crumb, a friendly scent of vanilla and lemon and a jewel of jam in the center. The recipe for traditional Linzer cookies will make family and guests happy.
