Linzer Cookie Recipe Easy

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 (Original Austrian Family Recipe)

WEBDec 6, 2018 · Step 2: Add the flour and almond flour and mix into the ingredients. Step 3: Divide the dough in half and shape it into discs. …

1. Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days.
3. On a lightly floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
4. Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to 3 months.

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The BEST Linzer Cookies Cookies and Cups

WEBDec 2, 2023 · In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 …

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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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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