Linzer cookies are one of those classic Christmas cookies I’d never gotten around to making until recently. I love sandwich cookies, but to be honest they can be time-consuming with all the chilling / rolling / stamping / filling. I recommend making them on an afternoon when you don’t have a ton of other baking to do; just throw on your favorite tunes and enjoy the process.
A couple notes:
- This dough contains a high proportion of nuts, which makes it very delicious but also extremely delicate. I found it easiest to roll between pieces of plastic and chill overnight before cutting and baking. I also recommend using simple cookie cutter shapes (i.e. circles and squares) for best results (I used this set).
- Linzers are traditionally made with almonds and raspberry jam; I used walnuts because I had a lot on hand and filled them with the ends of jam jars I always have lurking around in the fridge.
- You can bake these cookies several days in advance (store them at room temperature in an airtight container), but I recommend filling them on the day you plan to serve them as the cookies will gradually soften once they’re filled.
- If you don’t want to bother rerolling the scraps, you can shape leftover dough into thumbprint cookies instead. Just roll into balls, indent with your thumb or the back of a wooden spoon, and bake until golden. Fill indents with jam once cooled.
Makes about thirty 2-1/2″ sandwich cookies
- 105g (scant 1 c) toasted walnuts, chopped
- 75g granulated sugar
- 75g light brown sugar
- 1 teaspoon kosher salt
- 281g all purpose flour
- 225g unsalted butter, cold and cubed
- 1 large egg plus 1 large egg yolk, cold
- 2 teaspoons vanilla extract
- 1/2 – 3/4 c jam or preserves
- Icing sugar, for dusting
- In the bowl of a food processor, combine the walnuts, sugars, and salt. Pulse together until the nuts are finely ground and the mixture is the texture of damp sand.
- Add the flour and pulse to combine.
- Scatter the butter cubes over the top and pulse until the butter is well incorporated, with no large pieces remaining. Scrape down the sides of the food processor a couple times during this process.
- Whisk together the egg, egg yolk, and vanilla. Add to the flour mixture and pulse just until a dough starts to form.
- Transfer about half of the dough to a piece of plastic wrap. Pat into a square about an inch thick. Place another piece of plastic wrap on top and roll the dough to about 3/16″. Lift and replace the top piece of plastic occasionally to avoid creases in the dough. Repeat with other half of dough. Slide one sheet of dough onto a baking sheet (still sandwiched between pieces of plastic) and slide the second sheet of dough on top. Refrigerate until cold, about 3 hours or up to 24.
- When ready to bake, preheat the oven to 350F and line two large baking sheets with parchment paper. Remove one sheet of dough from the fridge. Peel off the top piece of plastic, invert the dough onto one of the parchment-lined baking sheets, and peel off the other piece of plastic. Use a 2 1/2″ round cookie cutter to punch out as many rounds as possible. Remove the excess dough and set aside. Repeat with the second sheet of dough. Use a small round or other decorative cutter to punch out the centers of half the circles. Reroll and repeat process with dough scraps until you’ve used up all the dough (follow rolling process in step 5, chilling as necessary). If the dough is still firm, proceed straight to baking; otherwise, chill first until firm, about 15 minutes.
- Bake sheets one at a time for about 15 minutes, or until cookies are just barely golden on the edges. Cool cookies on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Sift icing sugar over the cookies with the center cutouts. Using a small spoon or offset spatula, spread about a teaspoon of jam on the flat sides of the bottom cookies. Top each with a sugared cookie. Serve immediately, or store in an airtight container between layers of parchment or wax paper until serving. I recommend filling cookies the day you plan to serve them (see notes above).