Who does not know Linzer cookies? A Christmas classic that is not missing in any of the German tables. If they are famous is for a reason and that’s why they are delicious, super easy to make and also really cute. You can play a lot with shapes and do very nice things. So I encourage you to try them this year and spend a different afternoon baking these pretty things, for example, with the children. You are going to love it!
In any Christmas recipe compilation there must be cookies. Especially in Germany, I think I already told you once the kind of paradise of Christmas cookies that this country is. Here the assortments of Christmas cookies are called Plätzchen. Almost everybody bake cookies at home for Christmas and there are endless different recipes, it is just lovely!
The Linzer cookies are one of the most traditional ones, kind of a must in any assortment of Christmas cookies. And the truth is that me, who loves simple and traditional things, find them adorable as well as delicious. They are also perfect as Christmas present to give to the family for example.
And you will see how simple they are, they have very few ingredients and it is a dough that is made in 5 minutes, really. Start the production line one afternoon and let the children put their hands up to the knees to knead, with this dough there is no danger of spoiling it. And in a couple of hours you will have baked about 200 cookies, what you do with them later is your thing 🙂
From my side, I have already done my homework, I have baked all the ones I had to do and I already have them well preserved in hermetic containers and out of reach of my husband to take them to Barcelona. I promise you that I have only eaten one, just to make sure they taste properly, hehehe. They can stored perfectly several days in any plastic container which closes hermetically. In fact, they taste even better after a week or so, because they become a little softer.
And this is the last recipe that I post from Munich, the day after tomorrow I am driving back home for Christmas! I am looking forward for those Holidays! And of course, I thrilling for going back home and spend these days with the family. But don´t worry, I am not going to disappear. I still have a couple of Christmas recipes for you. So, in the coming days I will post some more but just from a warmer place without snow 😉
- 125 g cold butter
- 225 g flour
- 75 g sugar
- a pinch of salt
- 2 egg yolk
- 1 tsp almond extract
- Icing sugar for sprinkle
- Red currant jelly or any other berry jam or jelly you like
Cut the butter into cubes and pour it with the rest of the ingredients in a bowl. Add two tablespoons of very cold water and knead using your hands until you get a crisp and somewhat hard but evenly moist dough.
Make a ball with the dough and place it between two baking sheets. Roll it to a height of about 0.5 cm. Refrigerate the dough sheet for at least 30 minutes. This way you will have it already rolled when you take it out of the fridge and it will be easier for you.
Preheat the oven to 170 ° C. Remove the dough sheet from the fridge and, using a cookie cutter of your favorite shape, start cutting cookies and place them on the oven tray covered with a baking sheet. Lightly knead the leftover dough, roll again and repeat the process until there is no dough left.
Of the cookies that you get, make an opening to only half of them with a small cookie cutter the shape you prefer or just round shape using the piping tip for example. Thought this overture is where you will see the filling later.
Bake for about 10-12 minutes. Do not wait for them to brown or they will be too hard, they should be white and, when they come out of the oven, they are still soft. They harden when cooled. Let them cool completely on a rack.
In a saucepan, heat the jelly or jam that you have chosen for the filling until it becomes more liquid and so it is easier to spread. Let it sit a little before using it.
Sprinkle with icing sugar the halves with the opening (the ones that will be used as cover). To assemble the cookies, spread with jam or jelly a cookie base and top it with one of the cookies covers, so that you make a sandwich with them. Allow to cool completely before re-handling or before serving so that the filling hardens and they do not dismantle.
I have used red currant jelly because I think the sour of the red currant contrasts very well with the sweet of the cookies. You can choose any fruit you want, just make sure you use a finely processed jam without big fruit pieces.