german linzer christmas cookies

Name: German Linzer Christmas Cookies
Prep time: 2 h 30 min
Cook time: 15 min
Cuisine: German
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

(2 RATINGS)

834 Pinches 13 Photos

Sheila M

Casa Grande, AZ

Updated on Dec 4, 2018

This is my mother-in-law'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.

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German Linzer cookies dusted with powdered sugar and filled with jam.

Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 2 Hr 30 Min

cook time 15 Min

method Bake

yield Makes approx 3 dozen

Ingredients

3/4 cup butter
2/3 cup sugar
1/4 teaspoon salt
2 - egg yolks
1 tablespoon light cream
1 teaspoon vanilla
2 cups all-purpose flour unsifted
1/2 cup currant jelly or apricot preserves
- powdered sugar

How To Make german linzer christmas cookies

Test Kitchen Tips

These cookies are very delicate. Here's our trick on how to move the cookie dough to a baking sheet: Roll out the dough between two pieces of parchment paper. Cut the dough into shapes directly on the parchment paper. Remove the dough around the cutout shapes. Then, slide the parchment paper onto the baking sheet. That way the shapes aren't damaged.

Step 1

In a large bowl, beat the butter, sugar, and salt together at medium speed until light and fluffy.

Step 2

Add the egg yolks, cream, and vanilla. Beat 2 minutes, until fluffy.
Step 3

Gradually add the flour, mixing with a wooden spoon until well combined and the dough is smooth.
Step 4

Divide the dough into 2 parts. Shape into 2 balls.
Step 5

Cover and refrigerate for 2 hours. Preheat oven 325 degrees F.
Step 6

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.
Step 7

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.
Step 8

Bake for 12 to 15 minutes or until the edges start to turn a light golden brown. Do not over bake.
Step 9

Once cooled, spread jelly or preserve on each solid cookie and top with a cut-out cookie. Dust powdered sugar on both sides.
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