We often think of Linzer Cookies as just for Christmas. But these wonderful soft and tender almond butter cookies will complement any Valentine cookie platter. The subtle nutty flavor comes from the ground almond flour in the dough. The fruit fillings are enhanced by lemon zest.
Raspberry is the traditional flavor for the filling. But don’t limit yourself! In addition to raspberry, we filled our cookies with apricot and marionberry preserves.
Springle molds bring these Linzer cookies to life. We used our Bouquet of Flowers springerle mold #2295 to make some of the sandwich Linzer cookies. The mold was cut out in both a heart shape and a fluted circle.
The second cookie was made from our Wreath with Six Roses mold #2015. This mold is a perfect size and shape for traditional Linzer cookies. We used our Nested Set of Circular Fluted Cutters #12111 to cut out around the image as well as the center.
The third cookie was made from our Love Heart mold #5108. We cut out the molded cookie with our Love Heart Bridge Cutter #17268 which cuts out the center heart and perimeter all-in-one. We cut out the base cookie with Love Heart Perimeter Cutter #17202.
- 3/4 cup butter
- 1/2 cup granulated white sugar
- Grated zest of one lemon or orange
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 1/4 teaspoon salt
- jam for filling (we used raspberry, apricot and marionberry)
- Preheat oven to 350 degrees F.
- Beat the butter, sugar and zest until light and fluffy. Scrape the sides of the bowl as needed.
- Add the egg yolk and vanilla. Beat until combined.
- Whisk together the all-purpose flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Be careful not to overbeat.
- Dust the surface of your counter and rolling pin with all-purpose flour and roll out half of the dough to a thickness of approx. 3/8 to 1/2 inch (8 mm). (If your dough is too soft to work with, refrigerate it for 15-30 minutes.)
- Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. Using a smaller cookie cutter, cut out the center of your image for the jam window.
- Place your cookies on a cookie sheet lined with parchment paper. Gather the scrap dough, roll out again and continue making cookies with impressions until you have used 1/2 your dough.
- Chill your cookie sheet full of molded cookies for at least 30 minutes in the fridge.
- While the first half of the cookies are chilling, roll out the second half of the dough for the backs of the cookies. Using the same size cutters that you used to cut out the perimeter of your molds, cut the matching backs. Place on a parchment-lined cookie sheet and refrigerate for at least 30 minutes.
- Take one cookie sheet out of the fridge and immediately place it in the center rack of a preheated 350 degree F oven. Bake your cookies approx. 8-10 minutes, depending on the size of your cookies. Remove when the bottoms are just beginning to turn golden brown. The tops should still be ivory. Let cookies cool for 5-10 minutes on the pan, then transfer to a rack to cool completely.
- To fill the cookies: Work with the base cookie (the unmolded one) first. Place the base cookie flat-side up and spoon 1/2 teaspoon jam into the center, spreading it slightly. Top the base with a corresponding molded cookie.
- 1. Yield is approximately 12 complete 2 1/2 inch cookies.
- 2. Flour and butter will build up in your cookie molds when you use them for this recipe. You will want to wash your molds frequently (every 5-6 impressions) so that your cookie images remain sharp.
- 3. This recipe works best with deeply carved molds.