Best Ever Classic Linzer Cookies

Add something festive—beautiful cookies—to the holiday dessert table. Bring a tray of these buttery confectioners’ sugar-dusted, jam-packed classic Linzer cookies. They will be the stars of the show. The hint of spice in the dough pairs well with the raspberry jam. We add a little lemon juice to the seedless raspberry jam for a bit of tartness. For best results, remember to weigh the ingredients. We recommend using cardamom, too. It adds a gentle spice flavor.

Best Ever Classic Linzer Cookies

• 1 ½ cup (170g) unsalted butter, softened
• ½ cup (99g) granulated sugar
• zest of 1 lemon
• ½ tsp ground cardamom (optional)
• 1 large egg yolk
• ½ tsp  Pure Almond Extract
• 1 ½ cups (180g) Panhandle Milling Unbleached All-Purpose Flour
• 3/4 cup (72g) Panhandle Milling Almond Flour
• ¼ tsp fine sea salt
• 1 cup seedless raspberry jam
• Juice of 1 lemon
• powdered sugar for dusting

Directions

• To make the dough: Beat the sugar, butter, zest, and cardamom until light, scraping the bowl as needed for about 3 minutes. Add the yolk and almond flavor and beat until combined.
• Whisk together the Panhandle Milling All Purpose flour, Panhandle Milling almond flour, and salt.
• Add the flour mixture to the egg mixture and mix until just combined, taking care not to overmix.
• Divide the dough in half. Roll out the dough between two 12X18-inch sheets of parchment paper until ¼ inches thick, and chill for 30 minutes.
• Assembly: Remove the dough chilled rolled-out dough from the refrigerator and loosen both sheets of parchment. Let it soften for 5 to 10 minutes. Cut out cookies using a 2-inch round cutter. Transfer the cut cookie rounds to a parchment-lined baking sheet.
• Preheat oven to 350°F.
• Once the cookies have been transferred to a baking sheet, use a tiny round cookie cutter (or the end of a round piping tip) to make a cutout in the center of half of them.
• To bake: Bake all the cookies for 13-15 minutes or until the edges begin to brown. Let the cookies cool for at least 5 minutes on the pan. Carefully transfer to a rack to cool completely.
• To fill the Linzer cookies, place the cookies with holes in them on a cookie sheet. Then, carefully sprinkle sifted powdered over their tops.
• Turn the remaining cookies flat side up. Carefully spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.
• Storage information: Store filled Linzer cookies, well wrapped, at room temperature.