Linzer Cookies Recipe

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Linzer Cookies
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Ingredients
14
Count
Nutrition
828
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. In a large bowl, beat the butter with the confectioners' sugar at medium speed just until blended. Add the ground almonds, cinnamon and salt and beat just until combined. Beat in the egg yolks and the rum, then add the 3 cups of flour and the baking soda and beat at low speed just until evenly combined. Divide the dough in half and scrape it onto 2 sheets of plastic wrap. Wrap the dough, flatten into disks and refrigerate until firm, at least 3 hours.
  2. Meanwhile, puree the raspberries in a blender for 5 minutes. Transfer the puree to a medium saucepan. Add the granulated sugar and bring to a boil, stirring until the sugar dissolves. Simmer over moderate heat for 5 minutes. Stir in the lemon juice. Strain the jam into a bowl through a fine sieve and refrigerate until chilled, about 4 hours.
  3. Line 2 large baking sheets with parchment paper. Liberally flour a work surface. Roll out 1 disk of the dough 1/4 inch thick, flouring the dough and the rolling pin as necessary. Using a 2-inch round cookie cutter dipped in flour, stamp out as many rounds as possible (to be used as the bottoms of the cookies). Using a small spatula, arrange the rounds about 1/2 inch apart on the prepared baking sheets. Gather the scraps and pat into a disk. Roll out and stamp out as many more rounds as possible. Refrigerate until firm, at least 30 minutes.
  4. On a large sheet of floured wax paper, roll out half of the second disk of dough, flouring the dough and rolling pin as necessary. Stamp out as many rounds as possible. Using a 1/8-inch round cutter, stamp out the centers of the rounds on the wax paper; remove and reserve the centers. (These rings will be used as the tops of the cookies.) Slide the wax paper onto a baking sheet and chill the rings for 30 minutes. Repeat with the last piece of dough. Gather the scraps and pat into a disk; chill if necessary. Roll out and stamp out more tops and bottoms, then refrigerate.
  5. Remove 1 sheet of the cookie bottoms from the refrigerator and brush lightly with water. Using a spatula, set the tops on the bottoms; press lightly to help them adhere. Prick the centers of the cookies with a fork to keep them flat during baking. Refrigerate until chilled. Assemble the remaining cookies.
  6. Preheat the oven to 350°. Brush the cookies with the beaten egg and bake in the middle and lower racks of the oven for 18 to 20 minutes, or until browned and the glaze is lightly crackled; shift the pans from top to bottom and front to back halfway through. Transfer the baking sheets to racks to cool.
  7. Spoon the jam into the cookies and let stand at room temperature for at least 2 hours, or until set.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 828.18 Kcal (3467 kJ)
Calories from fat 387.86 Kcal
% Daily Value*
Total Fat 43.1g 66%
Cholesterol 207.76mg 69%
Sodium 104.28mg 4%
Potassium 220.33mg 5%
Total Carbs 101.3g 34%
Sugars 59.05g 236%
Dietary Fiber 5.65g 23%
Protein 11.43g 23%
Vitamin C 8.5mg 14%
Vitamin A 0.4mg 14%
Iron 1.8mg 10%
Calcium 86.4mg 9%
Amount Per 100 g
Calories 367.66 Kcal (1539 kJ)
Calories from fat 172.18 Kcal
% Daily Value*
Total Fat 19.13g 66%
Cholesterol 92.23mg 69%
Sodium 46.29mg 4%
Potassium 97.81mg 5%
Total Carbs 44.97g 34%
Sugars 26.21g 236%
Dietary Fiber 2.51g 23%
Protein 5.08g 23%
Vitamin C 3.8mg 14%
Vitamin A 0.2mg 14%
Iron 0.8mg 10%
Calcium 38.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar

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