Linzer cookies are a favourite cookie to bake (and eat) during the holiday cookie baking frenzy. Nothing could be more festive on the holiday table than a tray of these, buttery, confectioners’ sugar-dusted, jam-packed cookies, but they really are perfect for any time of year. I think I may make them for Valentine’s Day because of their beautiful, natural red colour and dainty heart shape.

I have to say that they are time consuming but the end result is so worth it. 

I made Almond Linzer Cookies and filled them with @bonnemaman_ca raspberry jam used @AnnaOlson’s recipe. 

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Linzer Cookies

Course Dessert

Ingredients

• 1 cup unsalted butter room temperature
• 1 ½ cups icing sugar sifted, plus extra for dusting
• 4 large egg yolks
• 1 tsp finely grated lemon zest
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ¾ cup ground almonds
• 3 cups cake and pastry flour
• ¼ tsp baking powder
• ¼ tsp salt
• ¾ cup jam

Instructions

• Beat the butter and icing sugar until light and fluffy. Beat in the egg yolks and then add the lemon zest, vanilla and almond extract. Beat in the ground almonds.
• In a separate bowl, sift the flour with the baking powder and salt and add this to the butter mixture, stirring until blended. Shape the dough into 2 discs (the dough will be soft), wrap and chill until firm, at least an hour.
• Preheat the oven to 375°F and line 2 baking trays with parchment paper.
• Knead the cookie dough a little to soften it (this will help prevent the dough from cracking when rolled). Roll out the first disc on a lightly floured surface and cut out cookies using a 2-inch teardrop cutter and place these on one baking tray (the dough can be re-rolled).

  Roll out the second disc, cut out cookies using the same cutter, then cut a hole in the center of each of these using a cutter a ½-inch smaller and place on the second tray. Repeat with any remaining dough, keeping track so you have the same number of tops and bottoms. Bake the cookies for about 15 minutes, letting the cookies without holes remain in the oven an extra 2 minutes. Cool the cookies on the tray before filling.
• Sift icing sugar over the cookies with the holes. Stir the jam to soften and spread a teaspoonful of it over the bottom of the base cookie. Gently press a dusted cookie on top and continue to fill the others. Let them set for about an hour before storing in an airtight container.
• The cookies will keep for up to 3 days.