Linzer cookies are traditional sandwich cookies filled with apricot jam. Their appearance with cut opening in the upper cookie layer, exposing the preserve layer that is resembling an eye is something that is a synonymous for a traditional cookie.
The dough recipe for this cookie is the same as for one of the oldest cake recipe from 17th century, the Linzertorte. I always say: must be a real good reason if something that old is still widely adored and successfully managed to firmly keep its place in the confectionery world to this day.
The batch yields about 70 sandwich cookies that were cut with 2″ mold. For the cookies you will need a set of typical Linzer cookies cutting molds that easily can be found at most baking supplies stores.
It is truly adorable cookie that comes out as spicy and nutty, layered combination of sweet and sour with beautiful crumbling texture. It is a surprising mixture of flavours that keep floating and lingering on your palate as you are enjoying every bite! Truly I can say that this one of the best cookie recipes I have ever tried! It is absolutely amazing!
Most of the baking process time is consumed by cookie dough cutting. It is not hard, but can be tedious and slow.
The cookies should be stored in a sealed container, at room temperature for up to a week.
This wonderful recipe has been adapted yet again from my favorite book: “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague”.
| Prep Time | 2.5 hrs |
| Cook Time | 30 min |
| Servings |
cookies
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- 1 Linzer Dough as outlined in "Linzertorte" blog post
- 1/2 cup apricot preserves
- confectioner's sugar for garnish
Ingredients
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- Preheat the oven to 177ºC (350ºF). Two racks positioned in top 1/3 and center of the oven.
- Line two large baking pans with parchment paper.
- Take a first dough disc out of the fridge and leave at room temperature for 5 minutes.
- Roll out the dough disc on a lightly floured counter to a thickness of about 1/4". Make sure that the rolled out dough sheet doesn't stick to the counter! Use a long offset spatula to slide under the dough sheet to loosen it up and to separate it from the counter. Additionally, dust the top and the bottom of the dough sheet with flour to prevent it from sticking up.
- Use 2" fluted cookie cutter to cut out rounds of dough, place them 1/2" apart on a baking pan. Any remaining dough scraps knead together and roll out/cut more cookies until all the dough is used up. These cut out rounds from the first dough will be the bottom part of the cookie sandwich.
- Bake for about 12 minutes, until the cookies barely start to brown on the edges. On 1/2 of the baking time switch the position of the baking sheets from top to bottom and turn them each front to back.
- Let cool completely on the baking pans.
- Take the second dough disc out of the fridge and leave at room temperature for 5 minutes.
- Repeat the process of rolling and cutting as with the first dough. Use 2" fluted cookie cutter assembly with a center cutter to cut out the dough rounds, place them 1/2" apart on a baking pan. These will be the top parts of the cookie sandwich and are featured with the hole in the middle.
- Bake for about 12 minutes, until the cookies barely start to brown on the edges. On 1/2 of the baking time switch the position of the baking sheets from top to bottom and turn them each front to back.
- Let cool completely on the baking pans.
- Warm up apricot preserves with rum or water until is soft and uniform, without chunks.
- For each cookie sandwich spoon about 1/2 tsp of apricot preserves into a center of an uncut cookie, top it up with a cookie that has a hole. Press them together lightly, set aside.
- Sift confectioner's sugar over the cookies and serve!
- The dough can be prepared up to 2 days ahead if covered tightly with plastic wrap and refrigerated.
- Store cookies in a sealed containers at room temperature, layered and separated with wax paper
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