Linzer Cookies with Strawberry Jam: A Festive Christmas Treat
Linzer Cookies with Strawberry Jam: A Festive Christmas Treat
Bake Linzer Cookies with Snowy Sugar Powder and Red Strawberry Jam for a Merry Christmas!
These Linzer cookies are a delightful baked confection, falling somewhere between a cookie and a cake, with a rich combination of nuts and sweet jam. Decorated with vibrant red strawberry jam and dusted with white powdered sugar, they evoke the spirit of Christmas. Perfect for the holiday season!
Cookie Dough Ingredients- 100g softened butter (room temperature)
- 40g sifted powdered sugar
- 30g honey
- 2g vanilla extract (approx. 1/2 tsp)
- 1 room temperature egg
- 220g sifted cake flour
- 20g sifted almond flour
- 10g sifted cornstarch
- 1g cinnamon powder (approx. 1/4 tsp)
Decoration Ingredients- Strawberry jam
- Powdered sugar (for dusting)
- Strawberry jam
- Powdered sugar (for dusting)
Cooking Instructions
Step 1
In a bowl, cream the softened butter using a hand mixer until it becomes smooth and fluffy. Ensure the butter is at room temperature; if it’s too cold, it won’t cream properly.
Step 2
Add the sifted powdered sugar to the butter mixture. Mix on low speed until no white streaks of sugar remain, and the mixture is uniformly pale and creamy.
Step 3
Incorporate the honey and vanilla extract into the creamed butter mixture. Mix gently until well combined, adding a lovely sweetness and aroma.
Step 4
Lightly beat the room temperature egg in a separate small bowl. Gradually add the beaten egg to the butter mixture in 2-3 additions, whipping well after each addition to ensure it’s fully incorporated and to prevent the mixture from separating.
Step 5
Once the egg is fully incorporated, stop using the mixer. Use a spatula to gently scrape the sides of the bowl and bring the mixture together in the center. Avoid overmixing at this stage.
Step 6
Sift the cake flour, almond flour, cornstarch, and cinnamon powder directly over the butter mixture. Sifting the dry ingredients helps create a lighter, tender cookie texture.
Step 7
Using a spatula, gently cut through the dry ingredients and fold them into the wet ingredients until just combined. Avoid overworking the dough. Once the flour is mostly incorporated, gently press the dough together with your hands to form a cohesive ball.
Step 8
Flatten the dough slightly, place it in a zip-top bag, and roll it out evenly with a rolling pin to about 5mm (about 1/4 inch) thickness. Refrigerate the dough for at least 1 hour, or until firm. Chilling makes the dough easier to handle and improves the cookie’s texture.
Step 9
Once chilled, divide the dough into two equal portions. Since Linzer cookies are made by sandwiching two pieces of dough, it’s important to have them of similar thickness. Aim for a dough thickness of about 2-3mm. Thicker dough requires longer baking, while thinner dough can be fragile.
Step 10
Now it’s time to cut the cookies. Use a wavy-edged cutter or your desired shape for the bottom cookie. For the top cookie, cut out the same shape, then use a smaller round or star cutter to cut out the center, creating a window for the jam to peek through.
Step 11
Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper and arrange the cut cookies on it. Bake for approximately 10-12 minutes, or until the edges are lightly golden. Baking time may vary depending on your oven.
Step 12
Once baked, carefully transfer the cookies to a wire rack to cool completely. It’s best to match the top and bottom cookies after they have fully cooled, as they can be delicate when warm.
Step 13
Assemble the cookies. Spread a layer of strawberry jam evenly onto the flat side of each bottom cookie. Leave a small border (about 1-2mm) around the edge to prevent the jam from oozing out during baking or assembly.
Step 14
Place the top cookie (with the cut-out center) onto the jam-covered bottom cookie. Sift powdered sugar generously over the top cookie to create a beautiful, snowy effect. Your festive Christmas Linzer cookies are now ready to be enjoyed!
