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Linzer Cookies

December 23, 2014 By Korena in the Kitchen 2 Comments

Linzer Cookies | Korena in the Kitchen

If you’re looking for the perfect Christmas cookie, I think I may have found it: the Linzer cookie. Last year I made a Linzer torte – rich walnut pastry spiced with cinnamon, cloves, and lemon zest filled with raspberry jam – that ended up being my favourite item on the Christmas Baking List, and I couldn’t wait to try it in cookie form. They have that traditional Old World Christmas feel thanks to their Austrian roots, and are just fussy enough (rolling the dough, cutting out the cookies, assembling them, etc) to fall into the “special occasion” category.

Linzer Cookies | Korena in the Kitchen

Two nutty, fragrantly-spiced cookies sandwich a smear of sweet-tart raspberry jam, which changes the texture of the cookies from crisp and snappy to tender and soft. It’s hard to eat just one Linzer cookie, and luckily for you, there is still time to bake these before Christmas. In fact, I’m quite positive that Santa would appreciate a few of these left with a glass of milk (or a beer, which my Dad told me that Santa prefers) beside the chimney on Christmas eve!

Linzer Cookies | Korena in the Kitchen

Linzer Cookies

Adapted from Canadian Living. Makes lots – the yield will depend on the size of your cookie cutter.

Place 1 1/2 cups walnut halves on a baking sheet and toast in a 350˚F (325˚F convection) oven until browned and fragrant, about 8 minutes.

linzer1

Tip the toasted walnuts into the bowl of a food processor and pulse until finely ground.

linzer2

Add:

2 cups all purpose flour

1 1/2 tsp cinnamon

1 tsp baking powder

1 tsp grated lemon rind

1/4 tsp ground cloves

1/4 tsp fine sea salt

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Process until combined, then set aside.

Cream together:

1 1/4 cups unsalted soft butter

3/4 cup granulated white sugar

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When light and fluffy, beat in one at a time:

1 egg

1 egg yolk

1 tsp vanilla

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Beat again until light and fluffy.

Mix in the flour-nut mixture in 2 additions, scraping the bowl after each addition.

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The dough will be quite soft and sticky, so divide it into 2 portions, wrap each in plastic, press into discs, and chill for at least 1 hour.

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On a lightly floured surface, roll out each portion of dough into a scant 1/4″ thick slab (if the dough is too stiff to roll, try whacking it a few times with your rolling pin – this will soften the butter without warming it up).

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Cut out rounds with a fluted cookie cutter (I used a 1 3/4″ round cutter to make smaller cookies, but anything around 2″ is good), then use a small star cutter (mine comes from an aspic cutter set) to punch a star in the middle of half the rounds.

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Place the cookies on a parchment paper-lined baking sheet and freeze for about 5 minutes, until firm (this will keep the cookies from spreading and preserve your frilly edges and central star). Bake in the preheated 350˚F (325˚F convection) oven for about 10-11 minutes, rotating the pans halfway through baking, until golden brown. Cool the cookies on a rack.

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Once cool, match up the whole cookie bottoms with the star cut-out cookie tops. Spread each bottom with a smear of raspberry jam (you’ll need about 1 cup total / 1 tsp-ish per cookie, depending on size).

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Sandwich with the top cookie, dust with icing sugar, and let sit for about a day in an airtight container so that they become soft and chewy and delicious. Dust again with icing sugar before serving.

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Merry Christmas!

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Filed Under: Cookies & Squares, Recipes Tagged With: Austrian cuisine, baking, Christmas baking, Christmas cookies, cookies, Linzer, raspberry jam, recipe, walnuts

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Comments

  1. wattwurmnashi says

    December 29, 2014 at 9:00 am

    I love all the Linzer stuff!

    Reply
    • Korena in the Kitchen says

      December 29, 2014 at 9:05 pm

      Me too 🙂

      Reply

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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