A Holiday Classic Cookie: Linzer Cookie

The jewel of holiday cookies; elegant, rich & buttery, accentuated with almonds and cinnamon, the Linzer Cookie is another holiday classic.

The larger, Linzer Torte is actually the oldest-known (meaning recorded in a specific place of origin in the late 1600’s) cake in the world originating in the City of Linz, Austria.

The Linzer Cookie is a sandwich, with the top cookie cut-out with a smaller shape so that the jam gleams through the center. My favorite is made with raspberry jam, and they look about as festive as it gets!

Health & happiness

Sarah

 

Linzer Cookie Recipe

Ingredients:

1 ¾ Sticks (14 Tbs.) unsalted butter

¾ C. Sugar 1 Egg (large)

1 tsp. vanilla extract

1 C. brown rice flour

¾ C. sorghum flour

¾ C. tapioca starch

¼ C. sweet rice flour

1 ½ tsp. xanthan gum

½ tsp. salt

½ tsp. cinnamon

1 tsp. baking powder

1 C. Raspberry Jam (the good stuff)

Directions:

1.  Preheat oven to 350 degrees. Prepare cookie sheet with Silpat baking mat or parchment paper.
2. In a large mixing bowl, cream butter and sugar until soft and fluffy. Add vanilla extract, and egg and beat until smooth. 
3. In a separate bowl, combine flours, xanthan gum, salt, and baking powder. Add flour mix 1 cup at a time and beat to incorporate.
4. Chill dough for 30 minutes.
5. Between 2 sheets of plastic wrap, roll out dough to ¼ inch thickness. Cut out cookie shape (traditionally circles) with cookie cutters. With a smaller cookie cutter (circle or star) cut centers out of half the cookies . Combine dough scraps and roll out again. Chill dough if it gets too soft.
6. Place cut out cookies on prepared baking sheet about 1 inch apart. Chill cookie shapes for 15 minutes.
7. Bake for 12 minutes or until slightly browned on the edges.
8. Heat Jam on the stovetop (in a very small pan) until slightly softened.
9. To assemble, place whole cookies, bottom side up on a sheet of parchment paper. Spread a small layer of jam on bottom cookies .and top with a center-cut cookie. Spoon any remaining jam into center cut. Let cool until set .
10. Store in airtight container for 1-2days or in the fridge for 5. Also freeze well.