Linzer Cookies
Servings:*
36 cookiesIngredients
- 3 ½ cups flour
- ¼ teaspoons kosher salt
- 3 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup L&B Triple Berry Jam
- Confectioners’ sugar, for dusting
Directions
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Heat oven to 350 F.
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Sift the flour into a medium bowl and add the salt. Set aside.
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In an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until smooth. Add the vanilla and mix until combined.
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Reduce the speed to low and add the flour mixture. Mix until the dough starts to come together.
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Place the dough on a sheet of plastic wrap and shape it into a flat disk. Cover and chill for 30 minutes.
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Lightly dust a flat surface with flour. Roll the dough, turning it 90 degrees every few rolls to prevent sticking, until it’s ¼-inch thick. Cut 2 ¾-inch rounds with a plain or fluted cutter.
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Transfer the cookies to a parchment-lined baking sheet. Cut a hole from the middle of half the rounds and freeze for 10 minutes.
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Bake the cookies for 15 to 20 minutes, until set and light in color. Let cool to room temperature.
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Spread the triple berry jam on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar, and press the flat sides together with the triple berry jam in the middle and the confectioners’ sugar on top.