Classic Linzer cookies. Another Christmas classic that we simply could not miss. The best thing about these cookies is – they taste even better few days after! So make a lot and it them through the whole holiday season.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Blend pistachios and half of the brown sugar in a food processor. Blend until a very fine crumble. Set aside.
Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
In a large bowl mix the butter and remaining brown sugar together on high speed until completely smooth and creamy. Add the egg and vanilla extract and mix on high speed until combined.
Add the flour mixture and the grounded pistachio mixture to the wet ingredients and mix on low until combined. It will be crumbly at first, but it will come together after a couple minutes of mixing.
Divide the dough into 2 equal portions, flatten into bowls and wrap each in plastic wrap. Chill the dough in the refrigerator for at least 3 hours.
Preheat oven to 180 °C. Line baking sheets with baking paper.
Remove 1 bowl of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out the disc until a bit less than 0.5 cm thick.
Using a round cookie cutter, cut dough into circles. Repeat with the second bowl of dough.
Using a smaller round cookie cutter, cut a hole into the centre of half of the circles.
Arrange the whole circles and the cookie circles with a hole on separate baking sheets because the cookies with a hole take 1 less minute to bake.
Bake the whole circles for about 11 minutes, or until lightly browned around the edges, and bake the cookies with a hole for about 10 minutes. Rotate the baking sheets halfway through the bake time.
Allow cookies to cool on the baking sheets for 5 minutes. Dust the top cookies with a hole with confectioners’ sugar, then transfer all of the cookies to a wire rack to cool completely before assembling.
Spread ½ teaspoon of jam on each whole cookie. Carefully top each with a cookie with a hole and press down gently to create a cookie sandwich.
Preparing In The Kitchen
Blend pistachios and half of the brown sugar in a food processor. Blend until a very fine crumble. Set aside.
Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
In a large bowl mix the butter and remaining brown sugar together on high speed until completely smooth and creamy. Add the egg and vanilla extract and mix on high speed until combined.
Add the flour mixture and the grounded pistachio mixture to the wet ingredients and mix on low until combined. It will be crumbly at first, but it will come together after a couple minutes of mixing.
Divide the dough into 2 equal portions, flatten into bowls and wrap each in plastic wrap. Chill the dough in the refrigerator for at least 3 hours.
Preheat oven to 180 °C. Line baking sheets with baking paper.
Remove 1 bowl of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out the disc until a bit less than 0.5 cm thick.
Using a round cookie cutter, cut dough into circles. Repeat with the second bowl of dough.
Using a smaller round cookie cutter, cut a hole into the centre of half of the circles.
Arrange the whole circles and the cookie circles with a hole on separate baking sheets because the cookies with a hole take 1 less minute to bake.
Bake the whole circles for about 11 minutes, or until lightly browned around the edges, and bake the cookies with a hole for about 10 minutes. Rotate the baking sheets halfway through the bake time.
Allow cookies to cool on the baking sheets for 5 minutes. Dust the top cookies with a hole with confectioners’ sugar, then transfer all of the cookies to a wire rack to cool completely before assembling.
Spread ½ teaspoon of jam on each whole cookie. Carefully top each with a cookie with a hole and press down gently to create a cookie sandwich.
