I found a Linzer Cookie cutter kit on the market that makes the process a bit easier. It has six interchangeable centers that make images like a tree, angel, candy cane, star and several ornament shapes. It costs about $10 dollars and makes cookie making really fun. I learned a couple of tips for successful Linzer cookies through trial and error. Make sure the dough is very chilled so it doesn’t spread in the oven, and for sharper looking shapes you can leave the metal mini cutter right in the center of the cookie while you bake. This season, comfort and joy can be a platter of beautiful sweet treats like the Linzer Cookie!
- 1 cup butter
- 1 ½ cups sugar
- 1 teaspoon orange extract
- 2 cups flour
- ½ cup powdered sugar for dusting tops
- Raspberry or Apricot jam
- Preheat oven to 350 degrees.
- With an electric mixer, mix together butter, sugar and orange extract until light and fluffy.
- Stir in one cup of flour at a time, mixing well until you can form a ball.
- Divide dough in half and form into flattened discs.
- Chill for at least 2 hours.
- When chilled, working with one disc at a time. (keep the other one chilled)
- Roll out dough ¼ inch thick and cut 2 ½ or 3-inch rounds with plain or scalloped cutter.
- With half of the rounds, insert mini cookie cutters from kit or any small shaped cutter.
- If you have multiple mini cutters and they are metal, you can leave the mini cutters in the round while baking for a more perfect looking cut out.
- Place all cookies on a baking sheet, ungreased or with parchment paper and chill for 15 minutes.
- Bake cookies for about 12-15 minutes or until edges begin to brown.
- Remove from oven and immediately and carefully remove the small metal cutter.
- Cool to room temperature.
- Dust the cut out cookie with powdered sugar.
- Spread a small amount (about 1 ½ teaspoons) of jam on the solid cookie.
- Place the powdered sugar cookie on top of the cookie with jam and press gently.
- Linzer Cookies can be made ahead and refrigerated in an airtight container for up to 1 week or frozen for up to 1 month.