german linzer christmas cookies
★★★★★
2
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.
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
@kitchencrew
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Ingredients For german linzer christmas cookies
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3/4 cbutter
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2/3 csugar
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1/4 tspsalt
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2egg yolks
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1 Tbsplight cream
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1 tspvanilla
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2 call-purpose flour unsifted
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1/2 ccurrant jelly or apricot preserves
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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. Make the ball of dough into a disk and then roll it out 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.
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1In a large bowl, beat at medium speed butter, sugar and salt until light and fluffy.
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2Add egg yolks, cream and vanilla. Beat 2 min until fluffy.
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3Gradually add flour with wooden spoon until well combined and dough is smooth.
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4Divide dough into 2 parts. Shape into 2 balls.
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5Refrigerate covered for 2 hours. Preheat oven 325 degrees.
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6It's important to roll VERY thin so the sandwich, in the end, is still delicate and thin.
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7Cut with cookie cutter and remove extra dough. Cut out a solid top and bottom for each cookie. Then cut a smaller shape into one of the cookie cutouts.
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8Bake for 12 to 15 minutes or until the edges start to turn a light golden brown. Do not over bake.
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9Once cooled, spread jelly or preserve on one cookie, top with another. Powdered sugar on both sides. Makes about 3 dozen. She always doubles recipe.
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