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Linzer Cookies


  • Author: Samantha
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
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Ingredients

  • 2 cups gluten free all purpose flour* (or regular all-purpose flour)
  • 1/4 cup icing sugar
  • 185 g salted butter (chilled and cubed)
  • 1 medium-large egg yolk
  • 12 Tbsp chilled water
  • 1/41/2 cup store-bought raspberry or strawberry jam
  • 23 Tbsp icing sugar (for dusting)

Equipment

  • Snowflake cookie cutter or your choice of cookie cutter
  • Small round piping nozzle

Instructions

  1. In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together.
  2. Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
  3. With processor running, add egg yolk through the shoot and pulse until just combined.
  4. Through the feed shoot, drizzle a little chilled water while pulsing the mixture, until it begins to come together but not a ball of dough. If the dough is still too dry, add a little more water.
  5. Turn dough onto a lightly floured work surface. Bring together and gently knead until it forms a smooth dough ball.
  6. Divide dough in 2 equal halves and flatten each into a round disc. Wrap each in plastic wrap and refrigerate for 30 minutes.
  7. Preheat oven to 200°C (390°F). Line a large baking tray with parchment paper, set aside.
  8. Remove dough from fridge.
  9. On a lightly floured work surface or on a sheet of baking paper, roll one dough half out to 2-3mm in thickness. Add more flour to the surface if dough begins to stick.
  10. Take the snowflake cookie cutter (or cutter of choice) and cut out the bases. Place each on lined tray. Re-rolling excess dough until used up.
  11. Roll out remaining half of dough to 2-3mm in thickness. Add more flour to the surface if dough begins to stick.
  12. Take the snowflake cookie cutter (or cutter of choice) and cut out enough tops to match the bottoms. Take the round nozzle and carefully cut out a small hole in the middle of each top. Place each on lined tray. Re-rolling excess dough until used up.
  13. Return to the refrigerator to chill for a further 15 minutes.
  14. Bake for 7-10 minutes or until pale and very lightly golden around the edges. Ensuring not to over-cook.
  15. Remove from oven and cool on tray for 5 minutes.
  16. Transfer cookies to a wire rack to cool completely.
  17. Once cooled, spread approx. 1 – 2 teaspoons of raspberry jam onto the middle of the bases.
  18. Dust icing sugar over the tops.
  19. Gently place the tops over the bases, slightly sandwiching them together.
  20. Serve and enjoy!

Notes

Store in an airtight container, in the pantry or refrigerated, for 4-5 days.

*I use Bob’s Red Mill 1:1 Baking Flour