Linzer Cookies

Linzer Cookies

Linzer Cookies

We here at Mama’s Gotta Bake just love our cookies. You notice how I said “we”, you know it’s really just me. I like to pretend there’s a group of us here so I can actually justify eating all these cookies.  Anyway, “we” spent the entire month of December  baking an obscene amount of goodies, but I decided that my last post of 2012 should be the Linzer Cookie.

For me, if there was ever cookie perfection, then the Linzer Cookie is it. They have a tender, nutty dough (check out those gorgeous flecks of nuts in the cookies below), a sweet preserve filling and they’re dusted ever-so-lightly with powdered sugar. Come on, you’re dying for one, admit it!

As we head into 2013, Mama’s Gotta Bake heads into year three, and I just wanted to thank all of you who have stopped by and read my posts. I appreciate your comments, and I can’t believe I get to connect with food lovers from all over the world. I wish everyone a peaceful and Happy New Year.

Linzer Cookies

Linzer Cookies

Linzer Cookies
From Fine Cooking
  • 2-1/2 oz. (1/2 cup) sliced almonds 
  • 2-1/2 oz. (1/2 cup) coarsely chopped hazelnuts 
  • 9-1/2 oz. (2 cups plus 1 Tbs.) all purpose flour 
  • 3/4 cup granulated sugar 
  • 2 tsp. lemon zest 
  • 1/2 tsp. baking powder 
  • 1/2 tsp. table salt 
  • 1/2 tsp. ground cinnamon 
  • 1/4 tsp. ground cloves 
  • 7 oz. (14 Tbs.) chilled unsalted butter 
  • 1 large egg 
  • 1 T. cold water 
  • 1/2 cup of your favorite preserves (I chose four berry preserves)
  • Confectioners’ sugar for dusting 

Directions

  1. The dough will need to be chilled for at least 3 hours, so keep that in mind when beginning this recipeIn a food processor, process the almonds and hazelnuts with 1/2 cup of the flour until fine textured but not powdered.
  2. Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon, and cloves. Pulse to combine. Keep the butter in the refrigerator, it should not be room temperature. Take it out when you’re ready to use it. Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal. Don’t overprocess. Transfer to a large bowl. Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine. The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours. I made the dough a day before and refrigerated it overnight.
  3. To bake:  preheat the oven to 325°F. Line the cookie sheets with a silpat or parchment. Roll one ball of the dough in between two layers of parchment paper, 3/16 inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while you’re working with it, return it to the refrigerator.) Cut out as many 2-1/2-inch rounds as possible, rerolling the scraps to make more rounds. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch holes in the center of half the rounds. Reroll these center scraps to make more cookies. Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough.To assemble: With the back of a spoon or an offset spatula, spread a heaping 1/2 tsp. preserves on the underside of the whole cookie rounds. Top with the doughnut-shaped cookies, bottom sides against the preserves. Be sure you dust the “doughnut shaped” cookie with powdered sugar before you place it on top of the half with the preserves so that you do not cover the preserves with the sugar.

Makes 20 – 2 1/2″ cookies

Linzer Cookies

Linzer Cookies

Mama’s Tips:

When you take your dough out of the refrigerator in preparation for baking, let it warm up for 5-10 minutes. Then, roll your dough out in between two pieces of parchment paper. At this point if the dough is too warm and sticking to the parchment,  you won’t be able to cut clean edged shapes from it. Lay the dough in the parchment flat on a cookie sheet and return the dough to the refrigerator or freezer. When the dough is cold again you will easily be able to cut your shapes out.

Store the cookies in an airtight container in between layers of wax paper. They should last for 3-4 days. But they won’t last that long, trust me.

Linzer Cookies

Linzer Cookies

Recipe: Intermediate

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32 Comments on “Linzer Cookies”

  1. Brooks says:

    My word, Sheryl. These Linzers are perfection in every way! The square ones are refreshingly shapely. “We” are justified in devouring as many as we like. Cheers to you & yours for a splendid 2013!

  2. Tamara says:

    These cookies are a perfect. Everyone loves linzer cookies, and these look spectacular. Thanks for sharing your recipes and thank you for sharing your beautiful photography. I look forward to what’s coming in 2013.

  3. ideeintavola says:

    gmaamm This cookies look so gorgeous!!! Happy New Year to you…

  4. Clover says:

    “We” love the looks of this cookie, Sheryl! The square ones are uber-cute. And I love the photo with the ornaments and the lovely old sifter. Happy New Year!!

  5. Oh my goodness! These are too good looking!! Your pictures make me want to grab through my laptop and eat them!! Keep up the great work Mama

  6. Janet Rörschåch says:

    A good Linzer cookie is always a treat. Beautifully photographed as well. Good work.

  7. uberdish says:

    Your cookies look delicious and beautiful!

  8. Yay for your third year of blogging! I love your blog so much – the recipes are always amazing, the photography stunning, and your baking tips invaluable. I hope you had a wonderful holiday season full of delicious food like these gorgeous linzer cookies, and I wish you a fabulous 2013!

  9. 3meals2snacks says:

    I continue to love your postings from a visual, aesthetic and “literary” sense. More often than not the photos find their way to my desktop where I can enjoy them every day without the calories. Congratulations are due on your consistency for quality of the blog which is deserving of the attention it has garnered. Wishing you great things for the coming year.

  10. df says:

    I’ve been casting around for something different to make as I wrap up my holiday baking, and these are just the most gorgeous traditional cookie. My husband will be thrilled, he loves this type of treat. So beautiful as always, and are we ever lucky to have your blog – so glad that you’ll be continuing to delight us in 2013!

    • Thanks Dagne, I appreciate your kind words and I look forward to following you and your family’s adventures in 2013!

      • df says:

        Just wanted to let you know that I made these the other night, and they are so delicious! I love the nuts and lemon in the dough, it really makes them something special.

  11. Mmm! I don’t believe I’ve ever had these cookies – and they have hazelnuts too?! How have they escaped my notice?!

  12. leah allen says:

    A lovely post, you are a true inspiration, here’s to following you in 2013.

  13. I love your site! I’m glad you stopped by mine so I could check out yours! Looking forward to following you in the new year!

    Rachael

  14. Sally says:

    I LOVE your website!! And Linzer Cookies. I haven’t had them in SO long and I haven’t ever made them myself before. I need to change that! They remind me of the holidays but i’ll gladly eat them any time of year.

  15. Hi Dagne, I love to hear when folks make the recipe and they like the results. Thanks for the comments!

  16. Meghan says:

    We make linzer cookies (we call them “linzer tarts” at my house) every Christmas season. Our favorite shape is star! they are beautiful cookies… but very time-consuming to make!

  17. Michelle says:

    Hi Sheryl!
    I found your blog via pinterest when searching for a linzer cookie recipe for my cookie swap! This recipe was spot on for what I wanted! Nutty with a citrus holiday twist. Since it was my first time to make linzers (I always thought it too time consuming to make before) I made them nice and small, manageable for a first timer. I only adjusted the hazelnuts for all almonds since they are quite hard to find here in Manila, Philippines.

  18. Those cookies look gorgeous! I love festive baking. Talking of the holiday season, have you ever made or tried lebkuchen? They are a type of German spiced cookie and they taste like gingerbread. My favorite ones have a soft center of apricot jam, surrounded by the gingerbread-type mixture and then coated in dark chocolate.

    • Mama's Gotta Bake says:

      Hi Grace, as someone who is obsessed with cookies I have heard of lebkuchen, however I’ve never made them. They will be next on my to-do list!


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