Linzer cookies are delightful treats with a heart of jam, and in this recipe, we will make them with a crumbly and delicate sable’ dough. You can also make them with shortcrust pastry, but the sable’ dough will make them unique, and you won’t be able to resist them.
The basic recipe for sable’ dough can be found here in the link, very easy to make, and I recommend trying it for these wonderful Linzer cookies.
The filling of the cookies can be to your liking, with any type of jam or spreadable chocolate. In this case, I filled them with double flavors, half with raspberry jam and half with blueberry jam. Try them also with my special homemade pumpkin jam, or with the fragrant kumquat jam, they will be a success.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 portion of Sable' Dough (see recipe in the link)
- to taste jam (any flavor)
- to taste powdered sugar (to garnish the cookies)
Steps
Prepare the cookie base using the recipe proportions for sable’ dough.
With one portion of sable’ dough, you will make 12 cookies with a diameter of 3.3 inches with a hole of 2 inches diameter. Get two molds of these sizes, or choose the size you prefer.Divide the dough in half, store the half you are not using in a plastic food bag.
Roll the dough out on a floured work surface to a thickness of 1/16 inch. Cut the first cookie base disks with the larger mold and arrange them on the baking sheet.
Take the other half of the dough and cut out more dough disks with the larger mold, equal to the number of cookie bases you made. Then cut out the central hole with the smaller mold.
Place them also on the baking sheet, on a piece of parchment paper. This will be the top part of the Linzer cookie.
Now preheat the oven to 340 degrees Fahrenheit, fan-assisted, and bake the cookies for 10 minutes.
Remove them from the oven when they are cooked, lightly golden, but not dark, and let them cool on the baking sheet.Place 1 teaspoon of jam of your choice in the center of the cookie base.
You can also fill them with spreadable chocolate, either dark or white.
Sprinkle the top of the cookies, the ones with the hole in the center, with powdered sugar, and gently place them over the base with the jam.
Press them together well and your Linzer cookies, crumbly and melt-in-the-mouth, are ready to be served. Paired with a good hot tea, they are exceptional.
