Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.1 cup unsalted butter, 3/4 cup granulated sugar
- Beat in the egg yolk, vanilla extract, and almond extract (if using) until well combined.1 large egg yolk, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle. This chilling step is crucial for easy rolling and cutting.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Using your favorite cookie cutters, cut out shapes. You’ll need pairs of shapes; for half of your cookies, use a smaller cutter (like a star or heart) to cut out the center, creating a “window.” Reroll scraps as needed, being careful not to overwork the dough.2 1/4 cups all-purpose flour, 1/2 cup fruit jam
- Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between them. Place the baking sheets in the freezer for about 10-15 minutes to firm up the cut shapes, which will help them maintain their form during baking.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, take the cookies with the center cutouts and lightly spread about 1-2 teaspoons of your chosen fruit jam onto the solid cookie base. Then, place a cookie with the cutout on top, gently pressing down to adhere them.1/2 cup fruit jam
- For an extra touch of elegance, lightly dust the assembled Linzer cookies with powdered sugar using a fine-mesh sieve.powdered sugar
Notes
Best stored in an airtight container at room temperature for up to 5 days. Unfilled cookie halves can be frozen for up to 3 months.