Servings: 15 cookies
- 1 cup All Purpose Flour
- ½ cup Almond Flour
- 1 Egg yolk
- 100 grams Unsalted butter
- ½ tsp Cinnamon powder
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- ½ cup Sugar
- 1 cup Jam
- 1/2 cup Icing sugar
Preheat oven to 180 degree C.
Take butter, sugar, vanilla and almond extract in a bowl. Mix till creamy.
Add in egg yolk and mix well till combined.
Add in cinnamon powder and mix well.
Add in almond flour, regular flour and fold gently till combined like a dough.
Dust some flour over the counter, roll it little thin. Cut using cookie cutter. Use a large and small cookie cutter to cut out cookies.
Arrange it in a baking tray and bake for 12 to 13 mins.
Remove and cool completely.
Dust the top of the cookie with icing sugar.
Spoon jam over the cookie and sandwich with other cookies.
- You can make the dough 2 to 3 days in advance and store them tightly wrapped in fridge.
- Use any shaped cookie cutter to make the cookies.
- This cookies can be stored at room temperature for 4 to 5 days.
- Use can use any fruit jam as filling.
- You can wrap the cookie individually in plastic covers and tie them with ribbons.
TIPS FOR MAKING PERFECT LINZER COOKIES
- Don't over bake the cookie. The cookie will look soft when it comes out of the oven, as it cools it will harden.
- Use strawberry jam for bright red colour filling.
- Dust the cookie tops with icing sugar as soon as it comes out of the oven.
BAKE AHEAD AND STORAGE
You can make the cookies in advance and store wrapped tightly in fridge. You can store the cookies in fridge for upto a week.
Linzer cookies can be stored at room temperature for 4 to 5 days.
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 26mg | Fiber: 1g | Sugar: 22g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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