Austrian Linzer Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup (226g) unsalted butter, softened
02 -
1/2 cup (100g) granulated sugar
03 -
3 tablespoons light brown sugar, packed
04 -
1/4 teaspoon ground cinnamon
05 -
1 1/2 teaspoons vanilla extract
06 -
2 cups (250g) all-purpose flour
07 -
2/3 cup (67g) almond flour
08 -
1 tablespoon cornstarch
09 -
1/2 teaspoon salt
→ Filling & Topping
10 -
1/3 cup (160g) raspberry jam
11 -
Powdered sugar for dusting
# Instructions:
01 -
Beat butter, sugars, and cinnamon until fluffy. Mix in vanilla. Whisk dry ingredients separately, then gradually combine with butter mixture.
02 -
Form dough into 2 discs, wrap in plastic, and refrigerate for at least 30 minutes.
03 -
Roll dough to 1/8 inch thickness. Cut 2.5-inch circles. Make heart cutouts in half the cookies. Place on parchment-lined baking sheets.
04 -
Bake at 350°F for 9-10 minutes until edges are light golden. Cool completely.
05 -
Dust cutout cookies with powdered sugar. Spread jam on whole cookies and sandwich with dusted tops.
# Notes:
01 -
Can be made nut-free by replacing almond flour with extra cornstarch
02 -
Dough can be made up to 5 days ahead
03 -
Other fillings like chocolate ganache or Nutella work well