A while back, my cousin Judy turned me onto this classic Linzer cookie recipe. Always beautiful, always tasty, these cookies make a wonderful dessert or host/hostess gift.
Judy’s Classic Linzer Cookies
(Depending on cookie cutter size, makes 24-48 cookies)
3 cups all-purpose flour
1 ½ cups confectioner’s sugar
2 ½ sticks of unsalted butter, slightly softened
6 egg yolks
1 teaspoon baking powder
1 lemon, juiced
1 ½ cups raspberry or apricot jam
Additional confectioner’s sugar for dusting
Line two cookie sheets with parchment paper or with Silpats. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, place butter and egg yolks. Beat at medium speed until well blended.
Add confectioner’s sugar and continue to beat until the mixture turns much lighter in color.
Stir in baking powder into the flour, and then add flour to the batter. On low, add the lemon juice. Continue to beat on low speed until well incorporated.
Remove from mixer and, with a sturdy spatula, fold dough together. Sprinkle with a little flour to make less sticky.
Form into a ball, wrap with plastic, and refrigerate for 1 hour.
Preheat oven to 300°F. Remove from dough from refrigerator, unwrap, and knead on a well-floured surface. Roll out to ¼-inch thickness.
Using a cookie cutter, cut out each cookie. If you’re making these cookies with a decorative window cutout, you’ll need a smaller circle cutter for every other cookie.
Place cutout cookies on prepared baking sheets.
Bake at 300°F. for 12 to 15 minutes. Check at 12 minutes. Cookies should be creamy in color, with just a tinge of golden color at the edges. If not, put them back in and keep checking every two minutes until they’re done.
Remove cookies from pans, and transfer to a wire rack to cool, keeping cutout ones face up and together, solid ones on their own.
Dust cutout cookies, the tops, with confectioner’s sugar.
Spoon small amount of jam on the backside of a solid cookie, the part that was against the cookie sheet, and then top with a dusted cutout cookie to form a sandwich.
Store in an airtight container for 2-3 weeks.