Linzer cookies are a seasonal staple, especially during the holidays when decorative cookies are all the rage. Well we got a head start on holiday baking with these apricot-orange filled beauties, with jam courtesy of Bonnie from Bonnie's Jams! She visited our new kitchen store local Root recently, and promised to drop off some jams to sample - which promptly arrived at our front desk just a few hours later!
Bonnie is a lovely woman, and she makes some really lovely jams. We sampled the apricot orange, as well as the raspberry lime, both of which had the perfect consistency and were wonderfully flavorful. I used the raspberry lime jam in another cookie recipe (coming this weekend!), and the apricot orange jam for these. I loved the flavor combination!
I don't think I'd ever made linzer cookies before these (hard to believe!), but they are really fun and also very pretty. I had a heck of a time with the dough for these cookies, because I halved the recipe but [accidentally] kept the whole egg. Sometimes my baking self isn't particularly thoughtful on such matters! That being said, though the dough was sticky, the final product still looked and tasted great.
The cookie base here is very buttery, with a subtle nutty hint from the almond meal. The dough comes together easily, and aside from a bit of fussing when cutting the cookies out, it's a really nice recipe with great flavor. I think the sign of a good linzer cookie is if it tastes good on it's own, but doesn't mask the flavor of the jam when it's all assembled. I wanted Bonnie's jam to really shine here, and I think that goal was accomplished!
What's your favorite flavor of jam to use for linzer cookies?
Linzer Cookies adapted from King Arthur Flour
Ingredients 1 cup unsalted butter, softened 1/2 cup granulated sugar 1 cup confectioners sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons vanilla extract 1 cup almond meal 2 1/4 cups all-purpose flour 1 large egg 1 cup jam, any flavor you like confectioners' or glazing sugar, for dusting
Directions In the bowl of a stand mixer, beat together the butter, sugars, baking powder, salt, cinnamon, and vanilla extract until well incorporated. Add the almond meal, flour and egg, and continue to mix until incorporated.
Divide the dough in half, wrap, and refrigerate for about 1 hour. This will make it easier to roll and cut. Towards the end of the chilling time, preheat oven to 375 degrees F.
Roll the chilled dough to 1/8" thick. Cut the dough into shapes with large linzer cutters. Use a smaller cutter to cut a design out of the center of half the cookies.
Transfer the cookies to an ungreased or parchment-lined baking sheet. A silpat-lined sheet will also work. Bake for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, and cool a couple minutes on the before before moving to a rack to cool completely.
Lightly dust the cookies with cutout centers with confectioners sugar, and set aside. Spread the solid cookie bases with 3/4 teaspoon jam. Place a cutout cookie on top of each filled cookie. Let stand for a couple hours, until the filling is set. Can be stored in an airtight container at room temperature for a few days.