Linzer Cookies – Linzer Augen
Spicy and buttery traditional Christmas cookies!
Servings Prep Time
70cookies 2.5hrs
Cook Time
30min
Servings Prep Time
70cookies 2.5hrs
Cook Time
30min
Ingredients
Instructions
  1. Preheat the oven to 177ºC (350ºF). Two racks positioned in top 1/3 and center of the oven.
  2. Line two large baking pans with parchment paper.
  3. Take a first dough disc out of the fridge and leave at room temperature for 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Let cool completely on the baking pans.
  8. Take the second dough disc out of the fridge and leave at room temperature for 5 minutes.
  9. 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.
  10. 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.
  11. Let cool completely on the baking pans.
  12. Warm up apricot preserves with rum or water until is soft and uniform, without chunks.
  13. 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.
  14. Sift confectioner’s sugar over the cookies and serve!
Recipe Notes
  • 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