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–+ servings
Linzer Augen mit Staubzucker bestreut | Linzer Cookies with powdered sugar

How to make Original Linzer Cookies

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Classic recipe for Linzer Cookiess made from shortcrust pastry. With flour, butter and sugar in a ratio of 3:2:1, as well as 2 egg yolks and the zest of a lemon.
Vorbereitungszeit 15 Minuten
Arbeitszeit 30 Minuten
Resting Time 1 Stunde
Gesamt 1 Stunde 45 Minuten
Portionen 20 Cookies (2.5 inch)

Kochutensilien

  • Rolling Pin
  • Dough board Or other clean work surface.
  • Linzer Cookie Cutter with ejector If no Linzer cutter is available, see the post above. Check if cookie cutter is demountable to be used for cookie bottoms as well.
  • Additional cookie cutter same size and shape as Linzer Cookie Cutter (optional)
  • Dough card optional
  • Food storage container or cling film

Zutaten

For the shortcrust pastry

  • 300 g flour 2 cups, wheat flour, no whole wheat
  • 200 g unsalted butter ¾ cup + 2 tablespoons, cold and cubed
  • 100 g powdered sugar ¾ cup
  • 2 egg yolks no eggwhite
  • grated lemon zest of ½-1 lemon

furthermore

  • 200 g apricot jam or seedless red currant
  • powdered sugar for dusting

Anleitung

For the shortcrust pastry

  • Prepare ingredients:
    Weigh the flour, butter and sugar.
    Cut the butter into approx. 1 cm cubes. The butter should be cold while kneading.
    Separate egg white and yolk. The egg white is not needed.
    Zutaten Linzer Augen Mehl, Butter, Zucker, Eidotter, Zitronenabrieb
  • Crumb butter and flour:
    Toss all the flour onto the work surface. Sprinkle the butter cubes on top and mix the butter and flour with your hands until there are a lot of floury butter crumbs or lumps.
    Butter Abbröseln | Crumb butter and flour
  • Using a fine kitchen grater, grate the lemon zest and sprinkle over it.
    Zitrone abreiben | grate lemon zest
  • Knead dough:
    Mix in the sugar and egg yolk and quickly knead into a smooth dough.
    Mürbteig kneten | knead linzer cookie dough
  • Store the dough in a box with a lid and let it rest in the fridge for 1 hour. (Use plastic wrap alternatively)
    Mürbteig kühl stellen in Dose | let cookie dough chill
  • Preheat oven to 360°F (180°C) circulating air.
    If you use top and bottom heat in your electric oven, turn to 390°F (200°C). About medum heat on your gas oven. Not all ovens are the same - depending on your oven, the temperature may vary.
  • On a floured work surface, roll out the shortcrust pastry to a thickness of about 3mm (⅛ inch).
  • Cut out Linzer Cookies. Make the same number of bottoms (no holes) and tops (holes).
    See blog posting above for more details on the Linzer Cookie Cutter and alternatives.
    Linzer Augen ausstechen | How to use Linzer Cookie Cutter
  • Bake in preheated oven for approx. 7 minutes until lightly golden brown.

Fill Linzer eyes

  • Dust the tops (with the holes) with powdered sugar.
  • Place about 1 teaspoon of jam in the middle of the bottom cookies.
    Filling Linzer cookies with the right amount of jam
  • Very carefully press the tops onto the bottoms so that the jam is evenly distributed and the eyes are filled with jam.

Notizen

Store in a cool, dry place in a cookie jar with parchment paper between layers.
Do not fill the cookie jar until the cookies have completely cooled.
For the first few days after baking, cover the cookie jar lightly to allow moisture to escape.

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November 25, 2022

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/how-to-make-original-linzer-cookies/