1. Can I make Soft and Sweet Linzer Cookies ahead of time?

Yes, you can prepare these cookies ahead of time! Once baked and assembled, store them in an airtight container at room temperature for up to a week. If you'd like to make them in advance, you can even freeze the dough. Simply chill the dough, wrap it tightly, and store it in the freezer for up to a month. When you're ready to bake, let it thaw in the fridge overnight before rolling out and cutting.

2. What types of jam can I use for the filling?

You can use almost any type of jam or jelly for your Linzer Cookies. While raspberry or strawberry are popular choices, feel free to experiment with other flavors like apricot, cherry, or even lemon curd. For a fun twist, try chocolate spreads like Nutella or cookie butter!

3. How can I prevent my Soft and Sweet Linzer Cookies from spreading too much while baking?

To prevent spreading, make sure to chill the dough properly before baking. The dough should be cold when it hits the oven, which will help the cookies maintain their shape and keep the centers soft. Also, don't overmix the dough, as this can cause the cookies to spread more than desired.

Soft and Sweet Linzer Cookies: A Perfect Delight for Every Occasion

Description

Soft and Sweet Linzer Cookies are almond-flavored, jam-filled treats, dusted with powdered sugar. These cookies are a perfect addition to any holiday celebration or a special treat to enjoy with family and friends.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1–2 cups raspberry or strawberry jam
1 cup powdered sugar for sprinkling on top

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a stand mixer, cream together the softened butter, sugar, and salt until light and fluffy, about 2 minutes.
Add in the eggs, vanilla, and almond extract, mixing until well combined.
Slowly add in the flour and mix until just combined, being careful not to overmix.
Turn the dough out onto a sheet of parchment paper, and roll it to about 1/8-inch thickness. Chill the dough in the refrigerator for 20 minutes.
Once chilled, use cookie cutters to create the cookies. Half should be plain, and half should have a heart-shaped cutout in the center.
Place the cut cookies on the prepared baking sheet, and refrigerate them for another 3-5 minutes before baking.
Bake the cookies for 8-10 minutes until set but not browned. Remove from the oven and allow to cool on a wire rack.
Once cooled, dust the heart-cutout cookies with powdered sugar. Spread a layer of jam on the flat cookies, then sandwich them together with the powdered-sugar-dusted hearts on top.
Store in an airtight container in the fridge for up to a week.

Notes

Make sure the dough is chilled both before and after cutting to maintain the cookie shape.
You can substitute any jam you prefer, such as apricot, strawberry, or even chocolate spreads like Nutella.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: Austrian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 40mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg