Time: 40 min.
Complexity: average
Quantity: 36 pcs.

Although these cookies differ slightly from traditional Linz cookies in that they lack ground almonds, they are just as crumbly, melt-in-your-mouth, and beautiful. This version is also perfect for those looking for a nut-free holiday cookie recipe. Cut out circles from shortcrust pastry and poke decorative holes in half of them. The raspberry jam will peek through like a bright jewel. These cookies, with their exquisite appearance, will grace your table during the winter holidays and any other celebration.

Ingredients:

• 110 g of butter at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3.5 cups of flour
• 1/4 teaspoon salt
• 3/4 cup good raspberry jam
• Powdered sugar, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, sugar, vanilla extract, premium flour, raspberry jam, powdered sugar

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add the vanilla. In a medium bowl, sift the flour and salt, then add them to the butter and sugar mixture. Beat on low speed until the dough begins to come together. Turn the dough out onto a floured surface and form it into a flat disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 3
• Roll out the dough to a thickness of 0.5 cm and cut out circles with a regular or fluted cookie cutter, each 7 cm in diameter. Cut a hole in the center of half the circles with a small heart- or peak-shaped cutter. Place all the cookies on an ungreased baking sheet and refrigerate for 15 minutes.
Step 4
• Bake the cookies for 20-25 minutes, until they begin to darken around the edges. Cool to room temperature. Spread raspberry jam on the flat sides of each whole cookie. Dust the top of the cut-out cookie with powdered sugar and press the flat side onto the raspberry jam-covered cookie.

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