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Linzer Cookies

Posted By Tracy on December 20, 2012 @ 1:03 pm in desserts & sweets | 10 Comments

Today’s cookie is one I’ve been wanting to make for a long time: linzer cookies. For some reason, I always thought I had to have a fancy linzer cookie cutter kit in order to make them, so I never bothered. But after a quick search through my cookie cutters, I realized that I had everything I needed between a good biscuit cutter and this set of mini holiday cookie cutters I found at the grocery store for about $5. With a little homemade jam, which I have plenty of, these cookies were simple to make – although they look like they take a lot more effort than they actually do! In fact, I sent these to work with hubby for a bake sale and when the people who were running the sale saw them, they decided to raise the price on them since they looked so nice..so, I can say with confidence that these will make a worthy addition to any treat tray! Enjoy, and don’t forget to enter to win a copy of Decorating Cookies by Bridget Edwards – the giveaway ends tomorrow night!

  • 2 cups flour
  • 1/2 tsp baking powder
  • 2 Tbsp powdered sugar, plus more for dusting
  • 1/4 tsp salt
  • 1 tsp ground cardamom
  • 1 stick unsalted butter, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup jam (I used strawberry)

In a medium bowl, whisk together the flour, baking powder, powdered sugar, salt, and cardamom.

In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla.

Reduce the speed to low, and then beat in the flour mixture until combined. The mixture will be crumbly, so just bring the dough together with your hands.

Divide the dough in half and shape into discs. Refrigerate 1-2 hours until firm. When ready to bake, preheat the oven to 375 degrees and line baking sheets with parchment paper. Roll each half of dough out on a lightly floured surface about 1/8″ thick. Cut out cookies with a 2″ cookie or biscuit cutter, and then cut out the centers of half of those with a mini cookie cutter.

Repeat until all the dough has been used, and then place 2″ apart on the baking sheets. Bake until just beginning to brown, 8-10 minutes. Transfer to a wire rack to cool completely. Sprinkle the cutout halves of the cookies with powdered sugar while still warm.

Spread about a teaspoon of jam on to the bottom halves of the sandwiches, and then top with the powdered sugar-covered cutout halves. Makes about 1 1/2 dozen cookies.


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