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Description
Classic Linzer cookies with a jam filling and a hint of almond.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or your favorite jam
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.
- Use cookie cutters to cut out shapes. For the top cookies, use a smaller cutter to remove the center.
- Place the cookies on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread jam on the bottom of a solid cookie and top with a cookie with a cut-out center.
- Dust with powdered sugar if desired.
Notes
- You can substitute almond flour for 1/2 cup of the all-purpose flour for a richer almond flavor.
- Chill the dough for longer if it becomes too soft to handle.
- Experiment with different jam flavors like apricot, strawberry, or cherry.
- Prep Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg