AuthorcookiesrecipeCategoryChristmas FavouritesDifficultyIntermediateJust love the Linzer Cookies for special occasion treats.
Although they look complicated they really are an easy bake the whole family including kids can bake.
Lets get to it!
In mixer bowl cream butter and sugar until light & fluffy, about 4 minutes.
Add eggs one at a time until well combined.
In a seperate bowl sift flour, baking soda, and salt on low speed, then gradually add flour mixture to mixer bowl on low speed, alternating with buttermilk, until combined.
Wrap dough in plastic to chill until firm, 1 hour or overnight.
To color white sanding sugar, Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely. Confectioners sugar without colouring can also be used here instead.
Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out using any 1- to 3 1/2-inch straight edge circle or scalloped edge cookie cutter.
Cut centers out of half the batch made with smaller sized cutter – scalloped edged preferred.
Transfer with spatula to baking sheets.
Chill for 30 minutes before bake. Then bake until lightly golden, approx 10 mins.
Cool on trays for 5 mins. before transferring to wire cooling rack. Allow to cool completely.
Sprinkle with sanding sugar or confectioners sugar when ready to assemble.
Continue rolling dough scraps.Repeat the process until all cookie batter is used.
To make sandwich hearts brush bottom whole heart lightly with jam, place already sugar dusted second heart with center cut out onto jam to adhere heart to heart. Sugar side up of course.
Fill cut-out area with more jam if desired.
Cookies will keep in an airtight container at room temperature for 1 week.
Ingredients
Directions
In mixer bowl cream butter and sugar until light & fluffy, about 4 minutes.
Add eggs one at a time until well combined.
In a seperate bowl sift flour, baking soda, and salt on low speed, then gradually add flour mixture to mixer bowl on low speed, alternating with buttermilk, until combined.
Wrap dough in plastic to chill until firm, 1 hour or overnight.
To color white sanding sugar, Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely. Confectioners sugar without colouring can also be used here instead.
Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out using any 1- to 3 1/2-inch straight edge circle or scalloped edge cookie cutter.
Cut centers out of half the batch made with smaller sized cutter – scalloped edged preferred.
Transfer with spatula to baking sheets.
Chill for 30 minutes before bake. Then bake until lightly golden, approx 10 mins.
Cool on trays for 5 mins. before transferring to wire cooling rack. Allow to cool completely.
Sprinkle with sanding sugar or confectioners sugar when ready to assemble.
Continue rolling dough scraps.Repeat the process until all cookie batter is used.
To make sandwich hearts brush bottom whole heart lightly with jam, place already sugar dusted second heart with center cut out onto jam to adhere heart to heart. Sugar side up of course.
Fill cut-out area with more jam if desired.
Cookies will keep in an airtight container at room temperature for 1 week.
Notes
