From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Preheat the oven to 350° F and line two cookie sheets with parchment paper. In a small bowl, whisk together the flour and salt. Set aside.
2
In a large bowl, cream the butter and powdered sugar until the mixture is fluffy and pale yellow. Add the vanilla extract and lemon zest until it’s thoroughly mixed. Then, add the flour a cup at a time, until you have a crumbly dough that’s starting to come together.
3
Turn the dough onto a pastry or cutting board. Press the dough together with clean hands until you have a smooth ball of dough. Cut the dough into two, and flatten each portion into a 1/2” disc. Wrap with plastic/beeswax wrap, and freeze for about 15 minutes. Alternatively, refrigerate until you’re ready to use the dough. (**The chilling part is not necessary, I just think it makes rolling the dough easier**).
4
On a lightly floured surface, roll each disc of dough until it’s 1/4” thick. Cut out an even number of 3” circles with a cookie cutter. Use a small cookie cutter to cut out a shape from half of the cookies. Place the cookies 1” apart on the prepared sheets, and bake for 10-12 minutes, until the bottoms and edges are lightly browned. (You may have to bake the cookies in batches). Let cool for about 5 minutes on the pan, and then move the cookies to a wire rack to completely cool.
5
Once the cookies are cooled, spread about 1 teaspoon of jam onto the bottom cookies, and then sandwich the cut-out cookies on top. Dust with powdered sugar, and store in an airtight container for up to a week.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough Thoroughly ❄️Refrigerate the dough for at least 2 hours before rolling and cutting to prevent spreading during baking and ensure crisp, defined edges on your linzer cookies.
- Zest Your Lemon First 🍋Zest the lemon before juicing it, and toast the zest lightly in a dry pan for 30 seconds to intensify the lemony flavor that pairs beautifully with the raspberry jam.
- Room Temperature Butter is Key 🧈Use softened butter (68-70°F) rather than cold butter to achieve a creamy, smooth dough that binds properly without overworking, resulting in tender shortbread texture.
- Warm Your Jam Slightly 🫙Gently warm the raspberry jam for 30 seconds before filling to make it spreadable but not runny, ensuring it stays contained between cookies without leaking during baking.
- Don't Overbake the Cutout Windows ⏱️Bake the top cookie layer (with jam window cutouts) for 1-2 minutes less than the bottom layer to keep them delicate and prevent the jam from caramelizing or burning.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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