The jam-filled, buttery soft Linzer cookie has been a favorite of cookie lovers for centuries. This traditionally Austrian treat is not only a popular addition to the Christmas cookie tray, but it’s also a recipe enjoyed year-round, especially in this version from Casey Renee at Confections Pgh.
LINZER TART COOKIE RECIPE
Yields 12 cookies
3 sticks of butter (12 oz)
3 cups sugar
2 egg yolks
2 tsp vanilla extract
1.5 cups almond flour
In a mixer with the paddle attachment, cream together the butter and 1cup of sugar until pale. Add in the egg yolks one at a time, then the vanilla.
Mix 2 cups of sugar with the almond flour and salt in a separate bowl, then add to the dried ingredients. Mix until well combined. The dough will be sticky.
Roll the dough between 2 pieces of parchment paper to about 1/4” thickness. Chill in the refrigerator for at least one hour.
Lift parchment, turn over and lift other parchment to release the dough.
Punch with a round or fluted cookie cutter (these will spread). I used a 2 inch diameter cutter. Punch a hole in the middle of half.
Chill dough for at least an hour.
Bake tops and bottoms separately at 350 degrees for about 20 minutes, until edges begin to brown.
Once cooled, dust the ones with holes in the middle with powdered sugar using a sifter, these are your tops.
Place a dollop of jam in the middle of the bottom cookies, about half a teaspoon depending on the size of the cookie.
Place your powdered sugared tops onto the bottom cookie.
Let chill over night.
RECIPE BY CONFECTIONS BY CASEY RENEE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
Try some of TABLE’s other cookie recipes:
Orange Cranberry Swirl Cookies
7 Spice Oatmeal & Golden Raisin Cookies
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