Linzer tart cookies are cut-out cookies with a jam filling.
Ingredients
- ¼ cups unsalted butter: 1 piece (softened)
- white sugar: 0.66667 cup
- sifted all purpose flour: 2 cups
- ¾ cups ground almonds: 1 piece
- ground cinnamon: 0.125 tsp
- raspberry jam: 5 Tbsp (or as needed)
- confectioners' sugar for decoration: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
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Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
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Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
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Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 1/2-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
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Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
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Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
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Bake cookies in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven and transfer to a wire rack to cool for 20 minutes.
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Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
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Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.
