These Linzer Cookies are slightly crunchy, like a shortbread and filled with delicious blackberry jam!
One of the best parts about being a blogger is meeting other bloggers, whether online or in person. When I was offered the chance to participate in The 2015 Christmas Cookie Recipe Swap, I jumped at it! I was paired with the lovely Reesa from Momma Lew. Reesa’s blog is ALL about family fun and great family recipes, so please go check it out! Reesa sent me her favorite cookie recipe for Linzer Sandwich Cookies. I was intrigued! I’d never had a Linzer cookie before. I was also a bit nervous, because I’ve said before, I am NOT much of a baker. My capabilities (and patience) are pretty limited when it comes to things like cut out cookies. Nonetheless, I was very excited for a challenge, and to try something new! And I’m so glad, because these linzer cookies turned out BEAUTIFULLY, and I got a chance to incorporate my favorite fruit through the jam filling.
When you’re making these linzer cookies, you have to be slow and deliberate. Refrigerating the dough is an important step to make sure you can get a nice clean cut with the cookie cutters. Make sure you have a VERY well floured surface, and a well floured rolling pin. When I skimped on either of these, I paid for it! I quickly learned my lesson and got in a nice groove of cutting out pretty little snowflake cookies!
These cookies are similar to a shortbread. They incorporate almonds, and are generally a crunchier, sturdier cookie than your average cut-out sugar cookie. They really have to be, to hold up to the jam filling. I loved each bite of these delicious linzer cookies, and so appreciate the chance to make Reesa’s favorite recipe!
- 2 1/2 sticks of salted butter
- 3/4 cup of granulated sugar
- 2 1/3 cups of all-purpose flour, plus more for rollling out cookies
- 1/2 cup of ground slivered almonds (Michelle's note: I had to grind these in my food processor)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup of jam of your choice (I used blackberry, raspberry or strawberry are most commonly used)
- Powdered Sugar for dusting your cookies
- Cookie cutters of your choice. You want some that are around 1 1/2 inches for the larger cookies and then some that are 3/4 inches for the cut outs.
- Preheat oven to 350 degrees.
- Whip your butter until it is smooth. Add the granulated sugar and mix until it is light & fluffy – about 5 minutes.
- In a separate bowl, combine dry ingredients.
- Using a spatula, blend the flour mix with the butter.
- Separate your dough into 3 sections. Place each third onto a floured piece of wax paper and top with a floured piece of wax paper. Refrigerate for 10 minutes.
- Roll each batch into 1/8 inch thickness. (Michelle's Note: Use a WELL floured surface and rolling pin).
- Cut out the bottoms – using the 1 1/2 inch cookie cutter, make as many cookies as you can.
- Save your scraps, consolidate into a ball and roll back out. Cut out more cookies.
- Using the 3/4 inch cookie cutter, cut out the center of half of the cookies.
- Bake the cookies until they are lightly brown – about 12-15 mins. (Michelle's note: Mine took 11-12 minutes).
- Let them cool slightly before transferring to a wire cooling rack.
- After cookies are cool, spoon 1/4 to 1/2 tsp of jam on each bottom cookie and then place a cut out top on each.
- Dust with powdered sugar.