Linzer Cookies

4.0 (4)
Linzer Cookies

Inspired by the Linzertorte, a buttery Austrian confection, these raspberry-filled cookies are a pretty addition to your holiday cookie platter.

Yield: about 2 1/2 dozen cookies
Active Time: 45
Total Time: 120

Ingredients

  • 2 tablespoons butter
  • 1/2 cup sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup seedless raspberry jam
  • Confectioners' sugar, for dusting (optional)

Preparation

  1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Pour into a small bowl.
  2. Combine sugar, oil and the browned butter in a mixing bowl; beat with an electric mixer until smooth. Add egg and vanilla and beat until smooth. Sift the flour, baking powder and salt together into the sugar mixture; mix on low speed just until blended.
  3. Divide the dough in half. Roll out between sheets of parchment or wax paper to an even 1/16-inch thickness. Transfer to a baking sheet, with the paper still attached, and freeze for at least 1 hour and for up to 3 days.
  4. Position oven rack in the upper third of the oven and preheat to 350°F. Coat 2 baking sheets with cooking spray. With a 2-inch round cookie cutter, cut out an even number of circles. Cut the center out of half of the circles with a thimble or 1/2-inch round cookie cutter. Transfer the solid cookies to a prepared baking sheet with a metal spatula, spacing them about 1/2 inch apart. Lay the cookies with the holes on top of the solid cookies.
  5. Whisk raspberry jam in a small bowl until smooth. Spoon 1/2 teaspoon jam into the center of each cookie.
  6. Bake until the cookies are firm to the touch and lightly browned on the bottom, 8 to 10 minutes. Cool on wire racks. Dust with confectioners’ sugar, if desired.

Nutrition

Nutrition Per Serving

calories 67
fat 2 g (1 g sat, 1 g mono)
cholesterol 9 mg
carbohydrates 11 g
protein 1 g
fiber 0 g
sodium 40 mg
potassium 11 mg

Nutrition Bonus

Carbohydrate Serving 1

Exchanges 1 other carbohydrate

From EatingWell November/December 1996