Linzer Cookies

1 Review
From: EatingWell Magazine November/December 1996

Inspired by the Linzertorte, a buttery Austrian confection, these raspberry-filled cookies are a pretty addition to your holiday cookie platter.

Ingredients 30 servings

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Original recipe yields 30 servings
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  • 2 tablespoons butter
  • 1/2 cup sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup seedless raspberry jam
  • Confectioners' sugar, for dusting (optional)

Preparation

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  1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Pour into a small bowl.
  2. Combine sugar, oil and the browned butter in a mixing bowl; beat with an electric mixer until smooth. Add egg and vanilla and beat until smooth. Sift the flour, baking powder and salt together into the sugar mixture; mix on low speed just until blended.
  3. Divide the dough in half. Roll out between sheets of parchment or wax paper to an even 1/16-inch thickness. Transfer to a baking sheet, with the paper still attached, and freeze for at least 1 hour and for up to 3 days.
  4. Position oven rack in the upper third of the oven and preheat to 350 °F. Coat 2 baking sheets with cooking spray. With a 2-inch round cookie cutter, cut out an even number of circles. Cut the center out of half of the circles with a thimble or 1/2-inch round cookie cutter. Transfer the solid cookies to a prepared baking sheet with a metal spatula, spacing them about 1/2 inch apart. Lay the cookies with the holes on top of the solid cookies.
  5. Whisk raspberry jam in a small bowl until smooth. Spoon 1/2 teaspoon jam into the center of each cookie.
  6. Bake until the cookies are firm to the touch and lightly browned on the bottom, 8 to 10 minutes. Cool on wire racks. Dust with confectioners' sugar, if desired.

Nutrition information

  • Per serving: 67 calories; 2 g fat(1 g sat); 0 g fiber; 11 g carbohydrates; 1 g protein; 23 mcg folate; 8 mg cholesterol; 5 g sugars; 0 g added sugars; 33 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 1 mg iron; 40 mg sodium; 11 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 1

February 19, 2011
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By: goindadistance8
Very nice cookie Nice, light, and worth the time to make. Since the dough comes out really soft (too soft to knead, too hard for a bread dough), it's easy to work with in a "frozen" state. Once you cut it out and reshape it, it's necessary to put it back in the freezer for a bit to be able to work with it again. Work quickly because it softens easily at room temperature.