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Linzer Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 196kcal

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
  • 1-2 Tbsp chilled water
  • 1/4 - 1/2 cup store-bought raspberry or strawberry jam
  • 2-3 Tbsp icing sugar for dusting

Equipment

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

Instructions

  • In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together.
  • Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
  • With processor running, add egg yolk through the shoot and pulse until just combined.
  • 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.
  • Turn dough onto a lightly floured work surface. Bring together and gently knead until it forms a smooth dough ball.
  • Divide dough in 2 equal halves and flatten each into a round disc. Wrap each in plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 200°C (390°F). Line a large baking tray with parchment paper, set aside.
  • Remove dough from fridge.
  • 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.
  • 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.
  • Roll out remaining half of dough to 2-3mm in thickness. Add more flour to the surface if dough begins to stick.
  • 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.
  • Return to the refrigerator to chill for a further 15 minutes.
  • Bake for 7-10 minutes or until pale and very lightly golden around the edges. Ensuring not to over-cook.
  • Remove from oven and cool on tray for 5 minutes.
  • Transfer cookies to a wire rack to cool completely.
  • Once cooled, spread approx. 1 - 2 teaspoons of raspberry jam onto the middle of the bases.
  • Dust icing sugar over the tops.
  • Gently place the tops over the bases, slightly sandwiching them together.
  • 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

Nutrition

Calories: 196kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 110mg | Potassium: 3mg | Fiber: 2g | Sugar: 4g | Vitamin A: 405IU | Calcium: 19mg | Iron: 0.8mg