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Christmas cookies are a big part of my Christmas memories. Whether it was being gifted a bag of my favorite Pepperidge Farm cookies on Christmas morning or our neighbors bringing down a plate piled high with homemade goodness or making decorated sugar cookies with all of my extended family, there always seemed to be a plate of yummy cookies around. We have continued the tradition in my own family by making Christmas cookies to share with our neighbors and to enjoy ourselves.

This recipe is a relatively new addition to our round-up of Christmas cookies, but it’s so good that it has permanent spot in the line-up now! What are some of your favorite cookies to make around Christmas? 

If you need more recipe inspiration, check out The Great Plan to Eat Cookie Swap for some amazing holiday cookies!

Linzer cookies are made by sandwiching two almond shortbreads around a fruit jam filling and dusting the top with powdered sugar. The recipe originally comes from Austria and is a smaller version of a Linzer Torte.

These cookies are so special. The crisp almond shortbread paired with the tart yet sweet jelly and powdered sugar make the perfect not-too-sweet and truly delicious cookie. They are as beautiful as gingerbread or sugar cookies decorated with royal icing, but a little less time intensive and a little more complex flavor combination… win win! Once you try them you will be sharing them with everyone this Christmas!

The first step is to lightly toast the almonds. I simply placed the almonds on the tray of the toaster oven and toasted them for a minute or two. Watch them closely to be sure they don’t burn. If you don’t have a toaster oven, you can toast the almonds in a skillet on the stove or in a regular oven. Once toasted, remove from the pan and let cool.

Then, using a blender or food processor, finely grind the almonds. Add the flour and salt to the blender and pulse until well combined. Set the almond flour mixture to the side for a minute.

In the bowl of a stand mixer, cream the unsalted butter and granulated sugar until cohesive. Add the egg and vanilla and mix until fully incorporated. Pour half of the flour mixture into the bowl and beat slowly. Once combined, add the second half of the flour mixture.

The dough is ready when all flour is combined and the dough starts pulling away from the sides of the bowl. Divide the dough into two sections (to make it easier to roll out later), pat each into a round disc, and wrap well with plastic wrap. Chill the dough in the refrigerator for at least 2 hours.

After chilling, remove the dough from the refrigerator and let it sit on the counter for just a few minutes. This will make rolling out the cookies much easier! Lightly flour the counter and use a rolling pin to roll the dough until 1/4 inch thick. Using Linzer cookie cutters, cut out both the solid bottom half of the cookies and the cut-out top half of the cookies. (If you don’t have Linzer cutters, simply use a round cookie cutter for the bottom. For the top, use the same round as the bottom and a smaller round cutter to remove the center.)

Place the cookies on a parchment lined baking sheet and bake at 350 degrees for 12-14 minutes or until lightly golden on the edges. Use any remaining dough by rolling it out again and cutting out more cookies. Repeat this entire process for the second wrapped disc of dough in the refrigerator.

To assemble the cookies, evenly spread the solid bottom halves of the cookies with slightly less than 1 teaspoon of jelly, leaving a 1/4 inch space around the edge. I chose to use strawberry jelly, but feel free to substitute your favorite flavors here! Working on top of parchment paper for easy clean up, use a fine mesh sieve to dust the tops of the cut-out cookies with powdered sugar. Place the cut-out cookies on top of each jelly covered cookie and press down gently to seal. 

Aren’t they beautiful!? You will just be so pleased with these cookies because they taste even better than they look! These are such a sweet way to bless your neighbors or friends and wish them a Merry Christmas this holiday season. I hope you enjoy!

Anna

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Linzer Cookies

Made by sandwiching two almond shortbreads around a fruit jam filling and dusting the top with powdered sugar, these beautiful Linzer Cookies taste even better than they look!

Source: The Little Blue Mixer

Course: Desserts

Prep Time: 2 hr 40 min

Cook Time: 13 min

Total Time: 2 hr 53 min

Yield: 32

Serves:

Ingredients

  • 23 cup almonds toasted
  • 2 12 cup flour
  • 12 teaspoon salt
  • 12 tablespoons unsalted butter softened
  • 34 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 12 cup strawberry jelly or personal favorite
  • powdered sugar for dusting

Directions

  1. Lightly toast the almonds and allow to cool.
  2. In a blender or food processor, finely grind the almonds. Add in the flour and salt and pulse until combined. Set the flour mixture to the side.
  3. In the bowl of a stand mixer, cream the unsalted butter and granulated sugar until cohesive. Add the egg and vanilla and mix until fully incorporated.
  4. Pour half of the flour mixture into the bowl and beat slowly. Once combined, add the second half of the flour mixture. The dough is ready when all flour is combined and the dough starts pulling away from the sides of the bowl.
  5. Divide the dough in half, pat each section into a round disc, and wrap in plastic wrap. Chill the dough in the refrigerator for at least 2 hours.
  6. After chilling, remove the dough from the refrigerator and let stand for a few minutes. On a lightly floured surface, roll the dough out until 1/4 inch thick. Using Linzer cookie cutters, cut out both the solid bottom half and cut-out top half of the cookies and place on a parchment lined baking sheet. Use any dough scraps by rolling the dough out again and cutting out more cookies.
  7. Repeat step 6 with the second disc of chilled dough.
  8. Bake at 350 degrees for 12-14 minutes or until the edges of the cookies are lightly golden. Let cool completely before assembly.
  9. To assemble, evenly spread the solid bottom halves with slightly less than 1 teaspoon of jelly, leaving a 1/4 inch space around the edge. Working on top of parchment paper, use a fine mesh sieve to dust the tops of the cut-out cookies with powdered sugar. Place a cut-out cookie on top of each jelly covered cookie and press down gently to seal.
  10. Enjoy!

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