The Easiest Linzer Cookie Recipe Truly Scrumptious
20 Days of Christmas Cookies- Day 5
To be or not to be a Linzer cookie, Linzer tart, or a Linzertorte, that is the is the question!
I read on eat2explore, there is a museum in Austria that has the largest collection of traditional Linzertorte recipes. They also said there are many secret family recipes that are locked up and treasured not only in Austria but worldwide.
Two families have staked claimed to bring the Linzertorte to America. Franz Holzlhuber emigrated to the United States and landed in Milwaukee, Wisconsin, from Austria in the late 1850s. To keep food on the table and a roof over his head, he baked and sold his family’s Linzertortes. His contribution is recognized in the culinary world as the introduction to the American tradition. However, the VonTrapp family arrived in Stowe, Vermont, with THEIR family’s secret and prized recipe of the Linzertorte introducing it in the 1950s. So how did this treasured Linzertorte become the Linzer cookie?
Bakeries in Austria would take the Linzertorte dough, and instead of making the torte, they would cut them out in a star, circle, or heart shape. One cutout would get the center cutout in the same shape. After they were baked, they would sandwich them together with black or red currant preserves similar to the tart. American bakers use raspberry jam, other berry preserves, or hazelnut spread. This Linzer cookie recipe uses raspberry jam since it is my favorite. I encourage you to try any sweet filling or even the hazelnut spread.
Given the fact these are treasured family recipes and held under tight wraps, I would say that makes this cookie the prized jewel of the 20 Days of Christmas Cookie series on Baking For The Soul, and as you can imagine my all favorite. Sturgy says, “I have caviar taste on a hot dog budget”. The Linzer cookie would be my caviar and my recipe is the hot dog budget. This raspberry Linzer cookie recipe will not disappoint you.
Raspberry Linzer cookies
Ingredients
½ prepared Basic Cookie Dough
1 cup raspberry preserves
½ cup sifted powdered sugar
Equipment
Cookie-cutters in star, heart, or circle shapes. This is a link to a great set of integrated, heart-shaped cookie cutters.
Directions
Preheat the oven to 375 degrees Fahrenheit.
Roll the cookie dough out on a lightly floured board, being sure the consistency is like your earlobe.
Using a medium-sized shape, cut all the cookies and place them on a greased, 11x17 cookie/jelly roll pan.
On ½ of the cookie cutouts, cut a smaller shape in the center, leaving a hole in the shape of the cookie.
Bake for 10 - 12 minutes, or just until set.
Slightly loosen the cookies using a small thin spatula, and let them cool completely.
Once completely cooled, spread the raspberry preserves equally among each solid shape.
Top those with the cut shape to make a sandwich.
Sift the powdered sugar over the cookies.
The finished cookies store well in an airtight container or freezer. They are delicious freshly made but get better overnight. The flavors meld together and the cookie softens from the filling.
