Linzer cookies

 

Recipe adapted from Homecookingadventure

Ingredients (makes approximately 17 sandwiched  cookies)

Plain flour – 185 gm/ 1 ½ cup

Almond flour – 50 gm/ ½ cup

Egg – 1

Unsalted butter (softened) – 115 gm/ ½ cup

Granulated sugar – 75 gm/ roughly 1/3 cup

Vanilla extract – ½ tsp

Cinnamon powder – ¾ tsp

Baking powder – ½ tsp

Salt – pinch

Icing sugar

For strawberry preserve/ jam

Strawberries – 175 gm

Sugar – 110 gm/ roughly ½ cup( ¾ tablespoon more)

Lime juice – 1 tablespoon

Method

In a bowl sift together flour, almond flour, baking powder,salt, cinnamon powder and keep it aside.

In another bowl beat butter and sugar until fluffy.

Add egg and beat until mixed.

Add dry ingredients to it and fold it until mixed.

With your hands bring the dough together, divide the dough into two and  shape it into discs

Wrap and refrigerate the dough for 2-3 hours.

Meanwhile make the jam

Making jam

I have done a detailed post on making jam back in 2013, please check it out here, but you can use the measurements mentioned in this post(under  ingredients) for jam and it is  enough to sandwich all the 17 cookies.

Alternatively you can use store bought strawberry jam!

Rolling  cookies

 In a clean surface dust with some flour and take  one half of the dough from the fridge and roll it into 1/8 inch thickness  and cut out the desired shapes.

Take the other half out the fridge and roll the dough  into same thickness and cut out the cookies. With another fondant/cookie cutter cut out stars, or snowflakes from the middle.

Gather the scraps and put it in the freezer for few minutes before re rolling and repeating the process.

Bake the cookies in a preheated oven at 180 degree C for about 7-8 minutes.

Cool the cookies in a cooling rack.

Take the bottom half of the cookies and spread it with a tsp each of strawberry jam.

Dust the cookies (with shapes cut out from middle) with icing sugar through a sieve to get a snowy effect.

Sandwich both cookies together gently.

Enjoy !