Classic Linzer Cookies Recipe is very simple and Linzer Cookies are soft, thinly and full of flavor.
My grandmother made Linzer Cookies and Gerbeaud slice for Christmas and Easter. These cookies are the taste of childhood for me. Luckly my grandmother teached me the recipes of these cookies, and now I make them for my family and my kids.
Classic Linzer Cookies Recipe is my family recipe and I use my grandma’s thimble to cut out the small circle.
Sometimes they make the Linzer Cookies with raspberry jam, but in my family we always make them with homemade apricot jam. But the Isler cookie – when the Linzer Cookies have covered with chocolate – have make with raspberry jam. It is our tradition.
Servings: 8 people
Ingredients
- 150 grams unsalted butter
- 200 grams sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon sour cream (Hungarian: tejföl)
- 500 grams plain flour plus more for rolling out
- 1 tablespoon baking powder
- 1 little jar (homemade) apricot jam (or raspberry jam)
Instructions
- In a large bowl mix well the soft butter and the sugar. Add one egg, the sour cream, the vanilla essence and the egg and mix it well again.
- Add 4-5 tablespoon flour and the baking powder to the mix and stir it until the batter becomes smooth and silky.
- In two part add the rest of flour to the batter. First stir than quickly make a soft dough (by hand or in a processor).
- Cover tightly in food wrap and put in the fridge for 1 hour.
- Heating the oven to 180℃ (360°F).
- Roll out the dough thinly – 2-3mm / 1/16-inch thick – using a (flower or circle) cookie cutter take out the shapes, cut a smaller circle out of half of the cookies. (I use a thimble to cut out the small circle.)
- Line a baking tray with parchment paper, place the cookies on. Brush tops with slightly beaten egg.
- Bake them for 9-10 minutes, in a 180°C oven.
- Remove the cookies from the oven and let them cool completely.
- Sandwich each two cookies – a full and ring – with a little apricot jam.
- Let the cookies rest for a few hours, so them can soften.