The pretty, jam-filled Linzer cookie evolved from the famous Linzer torte, a jam-filled tart made with a shortbread-like crust in the Austrian city of Linz as far back as 1653. The smaller cookie version, made in the shape of hearts, circles or stars with cutouts allowing the jam to peep through, have become a popular holiday treat in Austria and Germany. This version, by The Courtney Room pastry team, shows you why.
Makes 12 cookies
- 300 g (2 ½ cups) all-purpose flour
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
- 200 g ( cup or 1 ¾ sticks) unsalted butter, at room temperature
- 110 g (½ cup) caster sugar (also known as superfine or berry sugar)
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 1 cup Vancouver Island wild berry jam, strained (or other jam to your liking)
- Icing sugar as needed
In a bowl, combine all-purpose flour, baking powder, cinnamon, cloves and salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar together until pale and fluffy.
Add the egg and vanilla to the butter mixture and beat until well mixed.
With the mixture on low speed, gradually add the flour mixture into the butter mixture, taking care not to overmix.
Form the dough into a thick disc, then wrap it in plastic wrap and refrigerate until very firm, at least 2 hours and up to 3 days.
When you are ready to bake your cookies, preheat the oven to 375°F. Line two baking sheets with parchment paper.
On a floured surface, roll out the dough until it is about 1⁄8-inch thick. (You can also roll out the dough on a floured piece of parchment for easier handling.)
Working quickly, while the dough is still cold and firm, use a 2½-inch (6 cm) cookie cutter to cut out as many rounds of dough as you can and place them 2 inches (5 cm) apart on the prepared cookie sheet. Gather any scraps, rewrap and chill until firm enough to reroll.
Once the cut dough is on the cookie sheets, cut a 1-inch (2.5 cm) hole out of the centres of half of the cookies.
Bake for roughly 15 to 18 minutes or until the edges are golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
On each cookie base (the one without the hole), spread about 1 tsp of strained wild berry jam not quite to the edge.
Using a fine-mesh strainer, dust the top halves of the cookies (the ones with the cut-out circle) generously with icing sugar. Carefully place the tops on the jam-covered bottoms. Press to seal very gently so you don’t break the top half.
The cookies are best enjoyed the day they are made, but if needed, you can store them in an airtight container at room temperature.