These Austrian cookies made their way to every holiday table, filled with whatever jam you desired.
It’s the perfect breakfast sandwich with coffee or tea, but they’re also extremely delicious, and what I like about them is that you can add any kind of nuts and jam to make it different and unique every time.
These cookies have the best aesthetic, whether it’s a snow flake, star, heart, or just a round shape, they look great on a plate
Linzer cookies with raspberry jam
These Austrian cookies made their way to every table on holidays filled with the jam of your choice.
Ingredients
- 210 g butter softened
- 250 g flour
- 100 g ground walnut
- 110 g sugar
- zest of 1 lemon
- 1 tsp vanilla extract
- pinch of salt
- ½ tsp baking powder
- powder sugar for dusting
- raspberry jam
Instructions
- Whisk together the flour, ground walnut, baking powder, salt and lemon zest.
- In a bowl mix the butter with sugar until is creamy.
- Add the egg and vanilla extract and mix again.
- Gradually add the dry ingredients and mix until is combine.
- Wrap the dough in a plastic foil and put it in the fridge for an hour, but this will stay in the fridge for about 3 days.
- Once the dough has rested, take it out of the fridge and let it on the counter for about 10 minutes or until has softened enough to be rolled.
- Roll the dough and use a cookie cutter dipped in flour or a small glass to make the cookies.
- Make the same amount of cookies but for these one, shape the middle with a cookie cutter round, heart, star shape or anything you like.
- Bake the cookies for about 10 minutes at 180°C until the edges are light gold.
- Let them cool on a cooling rack. Once they cooled they are ready to be sandwiched and filled with jam.
- Dust the cookies with powder sugar to give them a festive look.
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