Strawberry Linzer Cookies
With Valentine's Day approaching, I have dusted off my heart shaped cookie cutters to bring you this Strawberry Linzer Cookies recipe. These cookies consist of a simple nutty cookie dough, rolled, cut and filled with strawberry jam and dusted with icing sugar. They are delicate, sweet, and very easy to eat a dozen.
Equipment
- Cookie Cutters
- Rolling Pin
- Mini Sifter
Ingredients
- 1/2 cup (110g) unsalted butter softened, at room temperature
- 1/3 cup (65g) white sugar
- 1 egg large, at room temperature
- 1 tsp extract almond or strawberry extract
- 1 cup (135g) all purpose flour
- 1/2 cup (50g) almond flour or meal
- 1/4 tsp salt
- 1/4 cup (approx.) strawberry jam for filling
- 1/4 cup (approx.) icing sugar for dusting
Instructions
- Cream butter and sugar together until light and fluffy (about 2 minutes)
- Add egg, extract and salt, stir until combined (about 30 seconds)
- Stir in flour and almond meal until combined, scraping the sides of the bowl (about 1 minute)
- Wrap and chill dough in fridge for minimum 30 minutes.
- On a floured surface or between two pieces of parchment paper, roll out dough until 1/4 inch thick.
- Cut with desired shape of cookie cutter. In half of the cut pieces, cut out a window. These will the the tops of your cookies. Transfer to cookie sheets lined with parchment paper, or a greased cookie pan.
- It is important that the dough is still chilled before baking. If it has warmed and softened during the rolling process, return cookie sheets to the fridge to chill.
- Bake at 350F for 10-14 minutes, depending on the size and shape of the cookies. Keep a close eye on them, and remove from oven when edges are lightly golden.
- Cool on pan for 3-5 minutes, and then transfer to a wire rack to completely cool.
- When cool, spread bottoms of cookies with strawberry jam, leaving a small jam-less border to account for spreading when the cookies are assembled.
- Dust tops of cookies with icing sugar. Assemble and enjoy.
Notes
Cookie dough may be prepped ahead of time and stored in the fridge for up to 5 days.
Cookies can also be rolled out and then frozen before baking. To bake, simply remove from freezer and thaw on a sheet pan for 15-20 minutes before baking.
Substitute raspberry jam or lemon curd for other flavor options.