Linzer cookies
Normally I don't eat or bake a lot of cookies but Linzer cookies are my absolute favorite. The buttery cookie just melts in your mouth and the sweet marmalade in the middle makes the cookie extra flavorful.
As much as I love these cookies I never tried to make them. Until just recently when I saw a cute cookie cutter for Linzer cookies and I finally decided to make my own. They are really simple to make, for the cookie I used a basic sugar cookie recipe and for the filling I used a mixture of two marmalades (strawberry and apricot) and a pinch of cinnamon for extra holiday flavor. Instead of marmalade you can use different fillings, like chocolate ganache or even hazelnut-chocolate spread (Nutella). I like to eat these cookies with a cup of tea or give them away as gifts, especially for Christmas or New year.
The recipe for the sugar cookie is from The sweet adventures of Sugar Belle, I must say that the recipe is very reliable and works every time. Here you can get the recipe and the step by step guidance to make a perfect sugar cookie.
The important thing when making these cookies is that you use room temperature butter and room temperature egg to achieve a soft but not sticky dough. It is also important to mix the ingredients in the correct order. If you follow this two mentioned guidelines the whole process should be easy and fun.
While the dough is resting prepare your rolling pin, flour for dusting, cookie cutters and parchment paper. Take 1/4 of the prepared dough, place it on the parchment and form it into a flat disc. Sprinkle the dough with some flour and roll it out to about 0,6 cm (0,25 inches) thickness. After the dough is rolled, cut out the desired shapes (put some flour on the cookie cutters), as closely together as possible. Add the scraps back to the dough and continue doing this until all of the dough has been used. Make sure you have the same number of the cookies that form the bottom half and top half (for Linzer cookies).
Assembly:
As much as I love these cookies I never tried to make them. Until just recently when I saw a cute cookie cutter for Linzer cookies and I finally decided to make my own. They are really simple to make, for the cookie I used a basic sugar cookie recipe and for the filling I used a mixture of two marmalades (strawberry and apricot) and a pinch of cinnamon for extra holiday flavor. Instead of marmalade you can use different fillings, like chocolate ganache or even hazelnut-chocolate spread (Nutella). I like to eat these cookies with a cup of tea or give them away as gifts, especially for Christmas or New year.
The recipe for the sugar cookie is from The sweet adventures of Sugar Belle, I must say that the recipe is very reliable and works every time. Here you can get the recipe and the step by step guidance to make a perfect sugar cookie.
The important thing when making these cookies is that you use room temperature butter and room temperature egg to achieve a soft but not sticky dough. It is also important to mix the ingredients in the correct order. If you follow this two mentioned guidelines the whole process should be easy and fun.
Linzer cookies
(Makes about 60)
Time:
Preparation: 1 hour
Baking: 8-10 min
For the cookie:
- 227g room temperature butter
- 175g icing sugar
- 1 room temperature egg
- 3 teaspoons vanilla extract
- 1 teaspoon salt
- 2 teaspoons baking powder
- 400-425g plain flour
- 1 jar of marmalade (any kind)
- 1/2 teaspoon of cinnamon (optional)
- 3 tablespoons icing sugar
Making the cookies:
Combine the flour, salt and baking powder in a bowl and set aside. Put butter and icing sugar in the bowl of your electric or hand mixer and mix until pale and fluffy. add the egg and vanilla and mix. While mixing, slowly add the flour mixture little by little until a dough is formed. When the dough is mixed it will be a little soft but it will firm up as it rests so set it aside for 5 minutes (not in the fridge).
While the dough is resting prepare your rolling pin, flour for dusting, cookie cutters and parchment paper. Take 1/4 of the prepared dough, place it on the parchment and form it into a flat disc. Sprinkle the dough with some flour and roll it out to about 0,6 cm (0,25 inches) thickness. After the dough is rolled, cut out the desired shapes (put some flour on the cookie cutters), as closely together as possible. Add the scraps back to the dough and continue doing this until all of the dough has been used. Make sure you have the same number of the cookies that form the bottom half and top half (for Linzer cookies).
When the cookies are cut use an offset spatula to transfer them to a parchment lined baking tray.
Bake the cookies in a preheated oven at 200°C (400°F) for 8-10 minutes or until lightly brown.
Take the cookies out of the oven and, because the cookies will be a bit fragile, let them cool on a baking tray for at least 30 minutes.
Assembly:
Place the cookies that form the top half of a Linzer cookie on a baking tray and dust them with icing sugar. Take the bottom half of a Linzer cookie and spread on some marmalade then take the sugared top half and gently press down on the marmalade. Continue until all the cookies are assembled.
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