Linzer Cookies
COOK
Barbora Vaneckova
Country
Czech Republic
YIELDS
12 Servings
TOTAL TIME
2 hours 30 mins
Ingredients to make 48
250 g (2 cups) all purpose flour
125 g (1 cup) icing sugar
1 lemon for zest
3 egg yolks
200 g (1 stick + 6 tbsp) butter, cubed and at room temperature
Jam for filling. Check Canada: strawberry jam to make your own
Directions
Sift the flour and sugar onto a clean surface (use the biggest one you have). Make a well in the middle, addin the egg yolks, lemon zest, and butter cubes. Knead the dough until soft, smooth, and elastic. It takes around 10-15 minutes
2. Wrap the dough in plastic wrap and refrigerate for 2 hours (I leave it in the fridge overnight).
3. Cut dough into 4 pieces. Roll out each piece on a lightly floured surface to 1/8 inch thickness. Cut dough with desired cookie cutter shape. Make a large hole in the centre of half of your cookie shapes. Place 1 inch appart on a cookie sheet (I use baking paper instead of greasing the cookie sheets).
4. Bake at 355F for 7 to 10 minutes until edges are light golden brown.
5. When cool, spread each solid cookie with strawberry jam, put the cookie with the hole in the middle on top, and sprinkle with icing sugar.