While I was growing up, my family didn’t do much Christmas decorating during December. We saved that for Christmas Eve. However, we did bake up a storm in the weeks leading up to the holiday. Gingerbread, sugar cookies, “Linzer Augen” and a half dozen other traditional Austrian baked goods. Linzer Cookies come from the city of Linz, Austria which happens to be where I was born. So they’re a little bit of my heritage in sugar form.
I’ve adjusted my mom’s original German recipe to be in American measurements instead of grams. They’re easy and yummy. The trickiest part of these cookies is making sure they don’t burn. The bake time is 7-10 minutes, and ideally they should just have a hint of brown around the edges. Keep an eye on these stinkers, they’ll get dark quicker than you’d expect. Other than that, I can’t think of a way you could mess these up.
Turn on some tunes and cozy on up for a fun time filled with baking and delicious smells.
- 2 1/3 c. flour
- 1 1/4 c. almond flour or finely ground almonds
- 1/2 c. sugar
- 1 egg
- 1 cup plus 2 tbsp butter
- 1 pinch salt
- jam, currant jam is traditional, but raspberry is common in the States
- powdered sugar to sprinkle on top
- Beat the butter and sugar until light and fluffy, scraping the bowl if needed.
- Add the egg and beat.
- Meanwhile, combine together the flour, almonds, and salt.
- Add the flour mixture to the egg mixture and mix.
- Refrigerate dough until firm, about 1 hour.
- Preheat oven to 400°F.
- On a lightly floured surface, roll half the dough out until it’s about 1/8″-thick
- Use a 2 1/2″ round cookie cutter (or drinking glass), cut out cookies.
- Cut out a small circle or other shape out of the center of half the cookie rounds
- Transfer rounds to a parchment-lined baking sheet.
- Gather the scrap dough, roll, and repeat.
- Bake all of the cookies for 7 to 10 minutes, or until the edges are just beginning to turn brown. Keep a careful eye on them after 7 minutes as they can go from lightly browned to dark in less than a minute.
- Let them cool for a couple minutes on the pan, then transfer to a rack
- Spread 1/2 tsp of jam on solid cookies.
- Top each with one of the cutout cookies to make a tiny cookie-jam-cookie sandwich.
- Sprinkle all the cookies with powdered sugar to finish.