Crumbly buttery linzer cookies filled with strawberry jam – pretty little cut-out cookies for Christmas
These not too sweet shortbread-style cookies filled with homemade jam are very popular cookies on Hungarian Christmas tables. Baking linzer and gingerbread cookies is a whole afternoon family activity 2-3 days before Christmas. Preparing and cutting these little cookies is fun, if you have time and creativity you can make a lot of beautifully shaped cookies which will surely succeed.
The well-tried and traditional combination of the ingredients is: 3 parts flour, 2 parts butter and one part sugar. Beside these ingredients you’ll need vanilla extract, one egg and baking powder, for a more intense flavor lemon zest, cinnamon or even gingerbread spices can be added to the dough. Still the most important ingredient is the jam. Fill the cookies with your favourite jam which can be strawberry, raspberry, apricot or apple as well. My favourite way to make this pretty cookies is to fill them with slightly tart homemade strawberry jam and bestrew them with chopped walnuts. To get a more festive look dust the filled cookies with icing sugar.
We usually bake a ton of cookies before Christmas which are enough for the whole holiday season. These little linzer cookies can be stored up to 15 days without turning sour, furthermore keeping them in metal cookie-box makes them more crumbly and soft. Also keeping them uncovered in dry place makes them crispier.
I used a small glass to cut all of the cookies. Half of the cookies were baked rounds, the other half first were cut round with the glass, then cut out with cookie cutter. Feel free to use any kind of cookie cutter to make heart, star or snowflake shaped cookies or to to cut out the center of the linzer. Have fun and happy holidays!
- 300 g all purpose flour
- 200 g butter
- 100 g sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ teaspoon baking powder
- 1 egg white for the top of cookies (optional)
- In a large mixing bowl mix the flour, sugar and baking powder, then crumble in the butter. Add the egg yolk and vanilla and knead the mixture until turns into dough.
- Pack the dough into foil and refrigerate it for 1 hour.
- Preheat the oven to 180°C | 325°F. Line two baking sheets with parchment paper.
- Divide the dough into two pieces. Put one part of dough back to fridge, unpack the other half and roll it out on flat dry flour dusted parchment paper.
- If the sough is very sticky besprinkle with flour and place parchment paper on top of the dough and roll it out between two sheets of paper to a thickness of 4-5mm | ⅕ inches.
- Use a cookie cutter or a glass to cut rounds or shapes.
- Transfer the cookies onto the prepared baking sheets and bake for 8-10 minutes until the edges turn golden brown.
- Roll the other half of the dough, cut out rounds or shapes with the same cutter, then use a smaller cookie cutter to cut out the center of them. Continue rolling out the dough until is used all up. Transfer the cookies on baking sheets, brush them with egg white to get a golden colour, but it's not necessary. Bake them for 8-10 minutes.
- Transfer the cookies to a wire rack to cool.
- When the cookies are completely cool, spread the top of the whole cookies with jam, then top them with the cut-out centers. Dust the cookie sandwiches with icing sugar if you desire.
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