This dough makes the most perfect German Linzer cookies. The cookie itself is thin, crisp, and buttery. It pairs wonderfully with the dusting of powdered sugar and tart currant jam. These are classic and beautiful Christmas cookies. This is my mother havein havelaw's German version of Linzer Christmas Cookies. She says they are best filled with currant jelly but it is hard to find. Otherwise, she uses apricot.
Prep time: Cook time:
Recipe Cuisine: German Recipe Category: Cookies Yield: 6 Servings
Ingredients :
- 3/4 cup(s) butter
- 2/3 cup(s) sugar
- 1/4 teaspoon(s) salt
- 2 - egg yolks
- 1 tablespoon(s) light cream
- 1 teaspoon(s) vanilla
- 2 cup(s) all-purpose flour unsifted
- 1/2 cup(s) currant jelly or apricot preserves
- - powdered sugar
Intructions :
- In a large bowl, beat the butter, sugar, and salt together at medium speed until light and fluffy
- Add the egg yolks, cream, and vanilla. Beat 2 minutes, until fluffy
- Gradually add the flour, mixing with a wooden spoon until well combined and the dough is smooth
- Divide the dough into 2 parts. Shape into 2 balls
- Cover and refrigerate for 2 hours. Preheat oven 325 degrees F
- Roll out each ball of dough. It's important to roll it VERY thin so the sandwich will be delicate and thin in the end
- Cut the dough with a cookie cutter to create a solid top and bottom for each cookie. Remove the extra dough. Then cut a smaller shape into one of the cookie cutouts for each cookie
- Bake for 12 to 15 minutes or until the edges start to turn a light golden brown. Do not over bake
- Once cooled, spread jelly or preserve on each solid cookie and top with a cut-out cookie. Dust powdered sugar on both sides.
Rated 5/5 based on 68 Reviews
Keyword : german-linzer-christmas-cookie