Buttery, soft, nutty, sandwich cookies with a layer of tart jam in between, these linzer plätzchen are one of the best holiday cookies!
Keyword: cookies, jam, sandwichcookies
150grams ap flour
150grams raspberry jam
Make the Dough
In a mixing bowl, beat together the butter, powdered sugar, and lemon zest.
Scrape down the sides and bottom of the bowl.
Add in the flour and almond flour and mix again until fully combined.
Wrap the dough in plastic wrap and shape into a 1" thick disk.
Place in the fridge to chill for 30 minutes.
Shape and Bake the Cookies
Preheat the oven to 350 F.
Arrange two racks so that they divide the oven into thirds.
Line two baking sheets with parchment paper or silicone baking mats.
Roll the chilled dough out onto a lightly floured work surface.
The dough should be rolled out to 1/4" thickness. Use the larger of the two cookie cutters to cut out as many cookies as possible.
Place the cookies on the baking sheets, then use the smaller of the two cookie cutters to cut out the centers of half of the cookies.
The cutouts can either be baked as is or kneaded back with the rest of the dough.
Gently bring the dough back together and repeat the rolling and cutting process. Try to get as many cookies out of each roll as possible because the more you work with the dough, the tougher the cookies will be.
Bake the cookies for 10 minutes in the preheated oven, rotate and swap the baking sheets after 5 minutes.
Once baked, remove the baking sheets from the oven and leave to cool for 3-4 minutes.
Carefully flip the cookies, without the cutout, over.
Add a tablespoon of jam into the center of each of the flipped over cookies and spread it out slightly.
Place one cookie with a cutout over each cookie with jam. Press down gently to sandwich them together.
Immediately after, dust all of the cookies with powdered sugar. Then leave to cool fully.
These will keep for 1-2 weeks in an airtight container in a cool spot.