Holiday season is incomplete without Linzer cookies! These beautiful jeweled cookies are so delicate to look at with the pretty jam in the middle, and the powdered sugar on top make them extra special! I make these cookies every year with the standard linzer cookie cutter.
This year I used the snowflake cookie cutters to make the linzers. It was a bit challenging to cut out the tiny snowflake in the middle cause it does not come with the outer snowflake. But I somehow managed to make it look all even! I used the Spiced Cranberry Jam, Plum and Sage Jam and Mixed Berry and Vanilla Bean Jam to make these cute cookies! These cookies are a fun way to showcase our Jam Lab jams!
The Spiced Cranberry Jam recipe can be found here. I love adding a bit of orange zest to the dough to make it brighter and flavorful, along with cinnamon as well! These cookies are super easy to make, and so fun to cut out the shapes. I found these adorable christmas linzer cookie shapes on Amazon, that I am going to get for next year! They are so cute!
Have fun with these cookies, get your kids involved, it will be such a fun baking experience, as I did with mine! Christmas is a time when things slow down a little bit in terms of work, school etc, and it is the time to bake and cook with your little ones, those are the special moments and joy that will always remain in our memories!
Wishing you all a very Merry Christmas and Happy Holidays from our family to yours! Enjoy, be peaceful and spread love.
Amisha and family.
- Linzer cookie dough:
- 2/3 cup almond flour
- 1/2 cup packed light brown sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 tbsp orange zest
- 2 sticks (1 cup) unsalted butter, softened
- 1 large egg
- 1 tbsp vanilla extract
- 1 jam of any of your favorite Jam Lab jam!
- Special equipment: Linzer cookie cutters
- Sieve almond flour and 1/4 cup brown sugar into a bowl, and whisk to mix well.
- Whisk together flour, baking powder, salt, in a small bowl.
- Beat together butter, orange zest and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer . Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
- With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- On a large surface, sprinkle some flour. Put the disk on top and sprinkle more flour on top. Roll out 1 disk of dough into an 11-inch round (1/8 inch thick). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once).
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
- Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner. Dusting of powdered sugar on the top!