Authentic Linzer Cookie (Helle Linzer Plaetzchen) Recipe From Austria

Gather the ingredients. The Spruce / Eric Kleinberg Featured Video In a medium bowl, cream 4 ounces room-temperature butter with 3/4 cup of confectioners' sugar and 1/4 teaspoon of almond or vanilla extract. Add the egg. The Spruce / Eric Kleinberg Stir 1 cup of all-purpose flour into the creamed ingredients and knead just until mixture forms a ball. The Spruce / Eric Kleinberg Wrap the dough in plastic and refrigerate for 30 minutes (or up to several days). The Spruce / Eric Kleinberg Heat oven to 350 F. Line a cookie sheet(s) with parchment paper. The Spruce / Eric Kleinberg Dust work surface with confectioners' sugar and roll out cookie dough to about 1/8-inch thick. Using a Linzer cookie cutter, cut an even number of bottoms (without the cutout) and an even number of tops (with a hole in the middle). Transfer with a spatula to the prepared cookie sheet(s). ​​ The Spruce / Eric Kleinberg Bake for 10 to 12 minutes. Remove from oven. Let cool on cookie pans for 5 minutes. Then remove to wire racks to cool completely.​ The Spruce / Eric Kleinberg Sift confectioners' sugar over the cooled cookie tops (the ones with a hole) and set aside. Spread the bottom half of the cooled cookies with 1 teaspoon jam of choice. Immediately place a dusted cookie top on the jam-coated bottom cookie and press lightly to adhere. The Spruce / Eric Kleinberg