Linzer Cookies have a tendency to steal the show around other cookies. People recognize the effort put into creating these delicious masterpieces. They put other cookies to shame in the pastry case at the bakery. They are definitely the prom queen equvialent of the cookie world.

I added an extra egg yolk to this recipe to provide a little more stability. It helps the cookie hold up to the jam. While discussing the jam, be cautious about overdoing it on the jam. Too much and the cookie becomes soggy.  On the flip side, it is just disappointing if you don’t put enough.

Most Linzer cookies have a powdered sugar-covered  top cookie, but I went with sanding sugar instead. The sugar gives an extra crunch and some bling, after all my sanding sugar color of choice was gold. We have to keep it classy guys!! Plus, it’s The Gilded Tongue, Duh!

Linzer Cookies with Raspberry Jam

3/4 Cup Unsalted Butter, softened
3/4 Cup Granulated Sugar
1 TSP Lemon Zest
2 Large Egg Yolks
1 TSP Vanilla Paste
1 Cup All-Purpose Flour
3/4 Cup Almond Flour
1/4 TSP Salt

Sanding or Powdered Sugar, for topping
Raspberry Jam, for filling

Procedure
Dough:

Beat the butter, sugar, lemon zest, and vanilla until light and fluffy. Scrape the bowl and blend in the egg yolks until fully incorporated.

In a separate bowl combine the dry ingredients. Turn the mixer to low and add in the dry ingredients only until combined.

Do not overwork the dough.

Divide in half and wrap in plastic. Shape into flat equal-sized disks. Chill for at least an hour, or until firm.

Roll one disk out at a time on a lightly floured surface (combine the flour with a little sugar to prevent the cookies from taking on too floury of a taste.) Roll the dough out to 1/4 inch thick.

Use a cookie cutter to cut out cookies and place them onto a lined sheet pan. Set the pan in the fridge once more to chill an additional 30 minutes.
On the second half of dough, prepare the cookies the same. On the cut cookies from this batch, use a smaller version of the same cutter to create the hole for filling.
Chill these for 30 minutes as well.

In a Preheated 350F oven bake the cookies for 8-10 minutes or until golden around the edges. Cool completely on a rack before assembly

Assembly:

If using sanding sugar, sprinkle the tops before baking. If using powdered sugar, dust the finished tops with powdered sugar after baking.
To fill the cookies, place about 1/2 TSP of jam in the center of a “bottom” cookie. Spread the jam lightly and top with a “dusted” cookie.

Linzer Cookies Card