Words Joan Saunders
Photos Kathryn Alvarez Photography
Purists may insist that Linzer cookies are traditionally made for the Christmas season, but they can most definitely be enjoyed year round. Originally from Austria, these buttery and soft sandwich cookies have been popular for centuries for their lovely texture and mixture of subtle flavours.
I think they’re scrumptious at any time of year, and with February 14 on the way, you’ll be able to show a little heart by using Valentine’s-shaped cutters and some tasty red jam like strawberry or raspberry to make the cookie’s beautiful centrepiece.
Creating a window in the top cookie is as simple as using a smaller cutout of your choice. At Christmas, it’s often a tree, star, bell or snowflake, but switching it up with a heart shape works perfectly and looks gorgeous. These cookies also incorporate a bit of almond flour, which I love, as it adds some fabulous texture and a delicate flavour.
When you’re working with the dough, remember that the mixture contains a lot of butter, so it will become soft as you roll it out. Keep the disc of dough that you’re not using in the fridge until the whole first piece is cut out and ready to bake. If you find as you’re working with it that the dough is getting too soft, put it back in the fridge. One option is to work in smaller batches and quarter the mixture, if that’s easier for you.
While the dough may feel somewhat soft and sticky, you shouldn’t need to add more flour to it as that may make the cookies a bit dry and crumbly. You want to use just enough flour on the countertop to ensure that you can roll it out to the desired thickness and can easily cut out the shapes. Be gentle, as there should be enough pressure to roll it out, but not so much that it will tear.
I’m not trying to scare you off from baking these, as they’re definitely worth it and really quite easy to make. I just find that sometimes you have to figure out what works best for you as everyone uses a different rolling pin and has a different touch. I think that a lot of people would consider my rolling pin a bit lightweight, but I’m used to it, and it works for me. I just have to add a little more elbow grease sometimes.
In the end you’ll be rewarded with a gorgeous, jewel-like cookie with a soft and buttery texture. And at this time of year, and at any time of year really, it’s a wonderful thing to show a little heart to those near and dear.
Show a Little Heart Linzer Cookies
1 cup unsalted butter (room temperature)
1 cup icing sugar, sifted
2 egg yolks
½ tsp salt
¼ tsp cinnamon
1 tsp vanilla paste or extract
2 tbsp lemon juice
2 ½ cups all purpose flour
1 cup almond flour
about ½ cup jam of your
choice (traditionally apricot or strawberry)
icing sugar for decoration (optional)
In a large mixing bowl (can use either a handheld or stand mixer fitted with a whisk or paddle attachment) mix butter on medium speed until creamy (about 1-2 minutes). Add icing sugar; mix well to combine. Stir in egg yolks until they are also well combined. Add salt, cinnamon, vanilla and lemon juice. Mix just until all is incorporated. With the mixer on low speed, stir in the flour and almond flour until combined.
Divide dough in half; shape into 1-inch thick discs. Wrap up well in plastic wrap; chill for at least an hour (or longer).
Preheat the oven to 350°. Place parchment paper on your baking sheets.
Working with one disc at a time, on a lightly-floured surface, roll out the dough to ¼ inch thick. Using a cookie cutter of your choice, cut out cookies. For half of the cookies, cut out the centre with a smaller cookie cutter. Place cookies about 1 ½ inches apart on the baking sheets.
Bake one sheet at a time for approximately 9-10 minutes, or until they look dry. Cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. Cool completely.
Create the sandwich cookie by spreading jam on the half without the cutout. Place the cutout cookies on top. Sprinkle with powdered sugar if desired.
Make these in whatever shapes you prefer, and also without the cutouts. Store in an airtight container. Can also be frozen.
