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Linzer Cookies

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Course: Dessert, Tea Time
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 30 -40 cookies
Author: Lorena Salinas from Cravings Journal

Ingredients

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

To finish

  • Icing sugar

Instructions

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.

To finish

  • Dust your cookies with icing sugar.
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