LINZER COOKIES

 I have a solid annual repertoire of Christmas cookies that I bake, but I've always loved the look of the Linzer cookie for the holidays.  They just look so festive to me, so I thought I'd try my hand at them.  

The Linzer is a classic Austrian sandwich cookie, with a raspberry jam filling.  The tops are dusted with powdered sugar.  Naturally, when I spotted a snowflake cookie cutter, I thought that would be so cute as a Linzer cookie.....Well......

Below is a picture of the classic Linzer cookie that is most common.  Either a plain or crimped circle with an interior circle/heart/star cutout so that you can see the raspberry jam inside.  

I learned there's a reason for the simple shape. First, the snowflakes aren't going to all be the same with the process of cutting, transferring to the cookie sheet and baking....so, when you go to stack them, they won't perfectly align.  Not the end of the world....but the second complication is the step after baking, when you're spreading the jam.  Trying to get just enough, but not too much jam all the way down the legs of the stars.  It took some of the fun out of the process.  

The flavor however, is lovely.  You'll find all different recipes out there.  I'll share the one that I used.  

Icebox Cookie Dough

INGREDIENTS:

1 cup unsalted butter, cut into pieces and at room temp

1 cup powder sugar, sifted

1 large egg, at room temp

1 tsp. vanilla extract

1/2 tsp. almond extract

2 ½ cups all purpose flour

½ tsp. salt

seedless raspberry jam 

DIRECTIONS:

Cream the butter and sugar.  Add the egg, and extracts to blend.  Slowly incorporate the flour and salt until the dough comes together. 

Shape the dough into 2 discs and chill for at least 2 hours before rolling.

Knead the first disc of dough and soften it a little and then roll it out on a lightly floured surface to just about ¼ inch thick.  Use a 2 inch cookie cutter to cut out as many circles as you can.  Use a small circle, or even a pastry tip to cut a hole in the center of half of the cookies.  Arrange the cookies with a hole on one tray and the cookies without on a second tray, leaving one inch between them.  Repeat with the second disc and any remaining scraps of dough.  

Bake the cookies for about 10-12 minutes (keep an eye on the cookies with the hole-they may take a minute less to bake) until they just start to show signs of coloring on the edges.  Cool the cookies before assembling.  

Dust the cookies with the holes generously with powder sugar before assembling.  Spread a little jam on the bottom of the cookie without a hold and sandwich it with a dusted one....press lightly.

Will I make these again?  Absolutely.  But before I do, I'm going to get myself a crimped circle cookie cutter.  

Enjoy!