These delightful, jam-filled Linzers are a Christmas classic in Austria and Germany. White pepper, cinnamon and lemon zest make them the ideal holiday treat, sure to brighten up any cookie box or dessert platter. I think raspberry and apricot jam compliment those bold, spicy flavours perfectly but feel free to swap in blackberry, cherry or orange marmalade, if you like.
ingredients
directions
This recipe requires 1 ½ hours chill time.
In a medium bowl, mix together flours, salt, white pepper and cinnamon. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat butter until pale. Then, add powdered sugar and beat again. The mixture should be well combined and fluffy.
Add the egg yolk, vanilla extract and lemon zest. Mix until smooth.
Sift in the flour mixture and with the mixer on low, beat just until a firm dough forms.
Divide dough in half and wrap each one tightly in plastic wrap. Roll them gently with a rolling pin to flatten into disks. Refrigerate for at least 1 hour (up to 24 hours).
Line 2 large baking sheets with parchment paper. Remove a disk of dough and allow to sit at room temperature for 10 minutes until slightly softened.
Generously flour a clean work surface and roll dough out to approximately ⅛-inch thickness. Use a 2 ½-inch cutter to cut out cookies. Transfer cookies to a lined baking sheet. Gather dough scraps, roll out again and repeat the same process. You should have 18 cookies in total. Chill in the fridge for 30 minutes.
Preheat oven to 350°F. Repeat the same process with the remaining dough half, making sure this time to cut out a small hole in each cookie for the jam to peek through. Chill for 30 minutes until firm.
Bake cookies for 10-12 minutes until the edges are just slightly golden.
Note: The cookies with cut-outs take slightly less time to bake so watch them carefully.
Let cookies rest for 5 minutes before transferring them to a wire rack to cool completely. Transfer the cut-out cookies to a baking sheet and dust with powdered sugar.
Dollop 1 teaspoon of jam on each bottom cookie and use a small spoon to spread it out slightly.
Top with the cut-out cookie. Store in an airtight container at room temperature for 4-5 days.
