Best Linzer Cookie Recipes

The BEST Linzer Cookies Cookies and Cups

WEBDec 2, 2023 · Preheat the oven to 350°F. When the oven is preheated, remove the baking sheet from the freezer and bake for 18-20 minutes, …

Rating: 4.4/5(16)
1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the vanilla and salt and mix until combined.
2. Turn mixer to low and add in the flour, mixing until just combined.
3. Remove the dough, flatten it into a disk and wrap in cling wrap. Refrigerate for at least 1 hour.
4. Line a baking sheet with parchment paper and set aside.

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MeltInYourMouth Linzer Cookies Pretty. Simple.

WEBFeb 2, 2022 · Transfer cookies gently using a thin spatula to the prepared baking sheets, placing them 1 inch apart. Bake for 9-11 minutes or until …

Rating: 4.4/5(7)
1. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until mixture becomes crumbly and resembles coarse meal. Add egg yolk and vanilla, and keep pulsing until dough starts to clump together. The dough should be crumbly with large clumps. If dough is too dry, add a bit of water. Another way to check if the dough is done is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry. Avoid overworking the dough throughout the process.
2. Turn the dough to a floured surface and form into a disc. Wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
3. Preheat oven to 350°F/180°C. Line pans with parchment paper and set aside.
4. Roll out dough on a floured surface until it’s about 1/8 to 1/4 inch thick (for sandwich cookies I prefer thin cookies). Cut 60 rounds or hearts of dough using a 2 inch (5 cm) cookie cutter. Using a smaller round (or other shape) cutter, cut a hole into the center of 30 of the cookies.

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Linzer Cookies Sugar Spun Run

WEBDec 14, 2020 · Instructions. Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). …

1. Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.
2. In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).
3. Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven 350F (175C).
4. Once dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with scalloped edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart or star shaped cookie cutter (or, if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies.

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