Happy Christmas 2023

 
 
 

Linzer cookies began as tarts originating in the town of Linz, Austria. They date back to 1653 in Countess Anna Margherita Sagamorosa’s cookbook. Johann Konrad Vogel (1789-1883) was credited as the first person to mass produce the tarts across Austria. Franz Holzlhuber introduced them to North America around 1856. These then evolved to black current preserved filled sandwich cookies. The black current preserves were then substituted by strained raspberry jam. Today they are filled with a range of centers such as apricot or stawberry jam to chocolate hazelnut spread. The tops are sprinkled with confectioner’s (powdered) sugar. They make a lovely colourful addition to holiday cookie platters. 

 
 
A pile of delicious looking Linzer Cookies
 
 

RECIPE

Almond Raspberry Linzer Cookies

 Ingredients

  • 1 Cup (2 sticks) softened unsalted butter

  • 1 egg, 2/3C. granulated sugar

  • 1 tsp. vanilla extract

  • ½ tsp. almond extract

  • 2 Cups all-purpose flour

  • 2/3 Cup almond flour

  • ¼ tsp. salt

  • ¼ tsp. cinnamon

  • ½ cup seedless raspberry jam

  • 2 tbs. confectioners (powdered) sugar

 METHOD

  1. Cream together butter and sugar in the bowl of a stand mixture, fitted with paddle attachment. Scrape down the bottom and sides of the bowl. Add egg, extracts and beat to combine.

  2. In a separate bowl, whisk together flour, almond flour, salt and cinnamon. Add to the butter mixture gradually and beat to incorporate. Divide dough into 2 equal parts. Shape into discs and flatten. Wrap in plastic wrap. Refrigerate 2 hours.

  3. Roll the first disc of dough into 1/8 inch thickness. Cut into desired shape (round, heart, star, etc.) then cut half of these with desired shaped smaller insert. Remove inserted section. This will be the top of the cookie. Transfer to a parchment paper-lined baking sheet. Refrigerate 30 minutes.

  4. Preheat oven to 350F.

  5. Bake cookies 10-12 minutes or until the edges are golden. Cool cookies for 2 minutes on the baking sheet, then transfer to a cooling rack. Repeat with second disc. (You may reshape scraps into a disc, refrigerate again and use as above.)

  6. Dust tops with powdered sugar.

  7. Then add about 1 tsp. jam to the bottom halves and sandwich together with the tops.

ChristmasWendy Heyman-Marsaw