Linzer cookies are one of my absolute favourite cookies to make around the festive season. Not only are they quick and easy, they always look so beautiful.
- 230g unsalted butter, room temperature
- 230g caster sugar
- 2 large, free range eggs
- 1tsp vanilla extract
- 1/2tsp fine salt
- 100g cornflour
- 450g plain flour
- 1 jar good quality strawberry jam
- 2tbsp icing sugar
- Preheat the oven to 175C and line two large baking sheets with baking parchment.
- Place the butter and sugar in the bowl of an electric stand mixer. Beat together on medium-low speed until smooth and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl with a silicone spatula after each addition. Stir in the vanilla, salt, and cornstarch. Add the flour, a little at a time, mixing on medium-low speed after each addition.
- Roll the dough out on a lightly floured surface to around 3/8-inch thick. Use a round, fluted cookie cutter to cut circles then use a smaller cutter (I used a snowflake but you can use any shape you like to reflect the occasion)
- to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.
- Cool completely. Spread a tablespoon of strawberry jam onto the bottom round cookies then top with the windowed cookies. Sift over a tbsp of icing sugar and serve.
You can use any jam you like in these cookies.
Maybe try Nutella if you’re a chocolate fiend.
- Category: Baking
- Cuisine: British