I don’t think I remember any Christmas without Linzer cookies. Of course, as kids, we just called them jam sandwich cookies. One of the fun things to do was, of course, to cut these cookies using the round cookie cutters. The challenge back then was who would cut the circles exactly in the center and mine were always off-centered.
Raspberry Linzer cookies
Dry ingredients – In a bowl combine flour, salt, cornstarch, (and nutmeg, cinnamon – if using ) together. Set aside Dough – In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar, until light and fluffy. Add the egg followed by the vanilla extract, rose extract, almond extract, and flour mixture – combine well but don’t over mix.
Chill – Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to rollPro tip – the dough is soft and needs to be refrigerated, so avoid adding more flour. Scrape the dough well. Preheat the oven at 325 °F / 170 °C / Gas Mark 3 Roll – Roll the chilled cookie dough to about 1/8 inch in thickness on a lightly floured surface.Pro tip – it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutter For the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter. Bake – Place the cut-outs on a parchment-lined baking sheet. Bake the cookies on the center rack for about 6 to 8 minutes.Pro tip – these cookies bake really quickly. You want them to be pale without any color. Cool – Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
Sandwich the cookies Place ½ tsp of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherPro tip – It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
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