Lately, I’ve gotten a lot of requests to show you how to make these Linzer cookies that have a cookie base, marmalade filling and a top with a window. They’re cute, delicious and really fun to make. They’re typically Christmasy but TBH they’re so delicious who cares!
The classic filling for Linzer cookies is marmalade. Use your favourite flavour but make sure it has a nice consistency; if it’s too liquid it could fall off the cookie. Alternatively, you can make the filling I made for my homemade pop tarts which is a mixed berries marmalade. If you don’t like marmalade you can use manjar blanco / dulce de leche, chocolate ganache, etc! So many options.
When you make these cookies you’ll realize that the cookie itself is delicious, too! As a matter of fact, I ate 10 without any filling in them while filling others, lol! They’re crispy but melt in your mouth and have the perfect amount of salt in them. They do make a great job of complementing the marmalade, as well. I know you will ask me where I got my mini heart cutters so here’s the Amazon link for them. They’re gorgeous and mini! I love them. Still, to make these cookies you don’t need a micro cutter, you can use anything at home that makes a hole and then another thing that makes a smaller hole.
For the dough
- 180 g unsalted butter at room temperature
- 1 tsp salt
- 100 g granulated sugar
- 1 egg
- ½ tsp vanilla extract or essence
- 2 tbsp milk whole, skimmed, lactose free or vegetable
- 300 g all-purpose flour
- ¼ tsp baking powder
For the filling
- 250 g marmalade, any kind you like make sure it's thick so it doesn't fall off the cookie
- Icing sugar
For the dough
- Place the butter, salt and sugar in a bowl where you're going to beat it. You can use and electric mixer or a whisk. Beat the ingredients until they look creamy. If you're using a stand mixer, make sure to stop every once in a while to scrape down the sides and bottom of the bowl with a spatula.
- Add the egg and beat again until it's creamy once again. Remember to stop to scrape down the sides and bottom of the bowl if using a stand mixer.
- Add the milk and vanilla and mix.
- Add the flour and baking powder and mix. If you're doing it by hand you can switch to a spatula at this point.
- Wrap up the dough and place it in the fridge for 30 minutes.
- Remove the dough from the fridge and roll it out. If it's too tough let it come to room temperature a bit.
- Roll out half of the dough first and keep the other half in the fridge, unless it's hard. Roll it out on a floured surface and make sure it's not sticking after every roll. If it starts to stick, add more flour.
- Once your dough is 2-3mm thick, cut the cookies. First, cut only the outer shape. Then count how many you have and make a smaller hole at the centre using a smaller cutter on only half of them. Bring together the excess and roll it out again. If it dried up too much you can dampen your hands before mixing it. Repeat this process with the other half of the dough until you've used it all up.
- Place them on a baking tray lined with baking paper or silpat. Bake in a preheated oven at 180°C / 350°F for 10 minutes or until they start to become golden.
For the filling
- Place a bit of marmalade on each hole-less cookie and spread it into a thin layer. Cover iit with a cookie with a hole.
- Dust your cookies with icing sugar.