These Easy Linzer Cookies with Cherry Jam and Chocolate are melt in your mouth buttery cookies that have the perfect snap every time you have a bite. Filled with cherry jam or cherry conserve these are my husband’s favourite tea companion or morning treat.
Sunday morning my husband wakes up and says, “…Lets do some Linzer Cookies!…” Wooowww that took me by surprise because he’s definitely not the spontaneous type, at all!! Anyway, so we did, and the result were amazingly delicious Linzer Cookies that I had to share with you guys…
To me Linzer cookies are the easiest cookies to make, and you don’t need to have a degree in French Patisserie for them to come out perfect every time, especially with my fool prove recipe. Believe me if my husband can make these, so can you!
You can fill Linzer cookies with anything you like, strawberry or raspberry jam, Nutella or cream, but these are filled with cherry Conserve because it was what my husband wanted.
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Linzer Cookies with Cherry Jam and Chocolate
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Ingredients
- 225gr of soften unsalted butter
- 110gr caster sugar
- 1 free range egg
- 375gr plain flour
- Vanilla
- Icing sugar for decoration
- 75gr almond flour (optional)
- Zest of 1 lemon (optional)
Instructions
- In a mixer or bowl soften the butter
- Add the sugar and beat until forming a soft cream
- Add the egg and mix until all has combined. Then add the vanilla extract and continue to mix
- Add the flour previously sieved and mix until a soft but firm dough has form
- In a floured surface make the dough into a ball and then extend using a rolling pin until the dough is approx 0.4cm / 0.5cm thick
- Using a medium cookie cutter cut a large biscuit, then using a small cutter cut a circle in the middle of the large circle to make the top half of the biscuit.
- Once all the dough is used, place the cookies in a baking tray lined with parchment paper. Bake at 170 degrees C for 13 to 15 minutes until they start to turn a very light golden brown.
- Once the cookies are done, leave to rest for 5 minutes on the tray and then carefully place in a cooling racj until fully cooled down.
- To fill them take one of the “blind” circles and add about 1 tsp of cherry jam or conserved, then place one of the “open” half on top and press carefully to set both biscuits.
Notes
1. For the remaining inner circles I made these with some melted chocolate on top. For this I melted in the microwave 25gr of dark chocolate with 1 Tbsp of unsalted butter, and drizzled it over the "mini cookies" and left it until the chocolate got slightly hard. 2. For an authentic Linzer cookie substitute 75gr of all purpose flour for almond flour and add the zest of one lemon
HOW TO MAKE LINZER COOKIES VIDEO
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WHAT ARE LINZER COOKIES
Linzer cookies come as an American variation to the Austrian Linzertorte. The name Linzer comes from where the torte was created, the town of Linz in Austria.
The original torte recipe was made of a buttery dough with almonds, lemon zest and cinnamon, and filled with a black current preserve and topped with a lattice crust.
MINI LINZER COOKIES WITH CHOCOLATE
With the mini circles left from making the top half of the cookies I like to drizzle some melted chocolate over them to have them with tea or coffee.
I know this recipe is not the absolute authentic cookie dough, but my husband doesn’t really like sweets with almonds or lemons so I omitted these ingredients, but, I have added them onto the recipe as optional.
If you make this recipe leave your comments below, tag me on Social Media @miterrunofood or post a picture on my Facebook Page.
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