I do not believe that I have ever made Linzer cookies before. My Linzer Cookie virginity is exactly why I had to make these Linzer Cookies for the Holiday. I really like to try things, and especially, those recipe ideas that I have not yet tried. I would say that is a great trait for anyone would-be chef. If one is willing to fail, one will try anything. I have tried many a recipe that did not work out. Hopefully though, I learned a little about what I did wrong so I could do it right the next time. As a total foreshadow of a kind of success is a macaron recipe I just tried. Some of the cookies looked good but some not so good. They sure tasted good. You will have to wait for that recipe and post.
As I began to write this post, I wondered the origin of the Linzer Cookie. Maybe you knew it, but there is a place in Autria called Linz. Do you know what they are also famous for? Don’t cheat and google it. The answer is Linz is where the Pez candy and dispensers come from. NO WAY! WAY!. Who has seen the Seinfeld episode with the Pez dispenser and George’s girlfriend? Can you believe all the stuff that is stored in my brain? Back to Linz, Austria and this cookie. But before the cookie, Linz is famous for the Linzertorte. The first printed recipe dates back to 1653. It didn’t make it to the United States until 1856. The cookie is the same recipe but simply cut into cookies after the dough is rolled.
The Linzer Cookie is like most cookies and starts with creaming butter. (Somebody please comment that you recognize my daughter’s hand in the picture.) Next, eggs are added, and then, eventually the dry ingredients are mixed in. The dough is rolled out and shapes are cut out with whatever cookie cutter shapes you have on hand. The fun part is the filling. I love jelly but rarely have it since I rarely have toast. I had two jars of jelly in my fridge. One was red raspberry, probably my favorite; the second was a homemade blackberry given to me as a gift. Both are perfect with these cookies. This recipe is not really hard to pull together and can be made pretty quickly. The only time involved is letting the dough chill in the fridge. So, if you are looking for an easy recipe that tastes great, try these Linzer Cookies for the Holiday and tell them Feed Your Soul Too made you do it!
The cast of characters.
The wet ingredients in the stand mixer followed by the addition of the dry ingredients.
The cookie dough comes together in the stand mixer, and then, formed into a ball to rest.
Cutting out the cookie shapes.
Cookies after baking and before assembling.
The Linzer Cookies for the Holiday on the cooling rack.
Linzer Cookies for the Holiday
- 3 1/2 Cups All-purpose Flour
- 1 Cup Granulated Sugar
- 3/4 lb Butter room temperature
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/4 Cup Red Raspberry Jelly
- 1/4 Cup Blackberry Jelly
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a ball. Wrap in plastic and chill for 30 minutes.
Roll the dough to about 1/4-inch thick. Cut out whatever shapes you like with a cookie cutter. With every other cookie shape you have cut out, cut a hole from the middle of each round with whatever shaped cutter you like again. Place all the cookies on an ungreased baking sheet and chill again for 15 minutes. It is much easier to work with this dough good and chill.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Put a good size dollop of either the red raspberry or blackberry jelly into the center of the flat side of each solid cookie. Top this cookie with the side that you cut out a piece in the center.
Dust the top of the cut-out cookies with confectioners' sugar.
Serve and Enjoy!