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Linzer Cookies
MAKES: 32 • TOTAL TIME: 2 HOURS 15 MINUTES
Ingredients:
225g butter
120g icing sugar, sifted plus extra for dusting
2 egg yolks
½ tsp salt
½ tsp ground cinnamon
1 tsp vanilla extract
30mL lemon juice
300g plain flour
100g almond flour
160g raspberry jam
Directions:
Cream butter in a stand mixer on medium speed until creamy, about 1–2 minutes. Add icing sugar and blend to combine.
Add egg yolks and mix, then add salt, cinnamon, vanilla and lemon juice and mix.
Reduce speed to low and gradually add in flour and almond flour.
Divide mixture in half and form each piece into a disc, about 2½ centimetres thick. Wrap in clingfilm and chill for at least 1 hour.
Preheat oven to 175˚C. Line 2–3 baking trays with baking paper.
Roll dough discs out on a lightly floured surface to approximately ½–centimetre thickness. Cut out cookies using the larger cookie cutter and place half on baking trays, leaving 3–4 centimetres space between them (these will be the base of your Linzer Cookies). With the remaining cookies, use the smaller cutter to cut out the shape in the centre of the cookie to make the “window”. You should have a total of approximately 64 cookies – 32 bases and 32 tops.
Bake each baking tray for10 minutes or until the cookies look dry on the top. Remove from oven and allow to cool completely.
To assemble, dust the cut–out cookies with icing sugar. Spread jam on each of the base cookies, then place the cut–out cookies on top and gently press down so that the jam is showing through the “window”.