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Linzer Cookies

Mormon.Cook's picture
  Sifted cake flour 1 1⁄4 Cup (20 tbs)
  Dry bread crumbs 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1
  Vanilla 1 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Cake flour 1 1⁄4 Cup (20 tbs), sifted
  Fine dry bread crumbs 3⁄4 Cup (12 tbs)
  Finely ground blanched almonds 1 Cup (16 tbs)
  Powdered sugar 1 Tablespoon
  Red raspberry jam 3⁄4 Cup (12 tbs)

Cream butter until softened. Gradually add sugar, creaming together until light and fluffy. Add egg and beat well. Stir in flavorings and salt. Add flour, bread crumbs, and almonds; stir until well blended. Roll out half of the dough at a time on a board that has been lightly dusted with flour and then sprinkled with granulated sugar (dough should be about the thickness of pie crust, less than 1/8 inch). Cut into round cookies, using a 3 1/2-inch scalloped cutter. Cut a hole in the centers of half the cookies, using a plain 1 1/2 -inch round cutter. Place cookies on a lightly greased cookie sheet. Bake about 7 minutes. Remove from sheet and cool on racks. Sift powdered sugar over cookies with a hole in the center. Spread about 1 tablespoon jam over the bottom of the whole cookies. Center sugar-sprinkled cookies over jam cookies; press together.

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Linzer Cookies Recipe