Description
Cranberry Linzer Cookies are a delightful twist on the traditional Linzer cookie, featuring a cranberry jam filling sandwiched between two buttery, nutty cookies. Perfect for holiday gatherings or as a sweet treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/4 teaspoon salt
- 1/2 cup cranberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add this to the butter mixture, mixing until a dough forms.
- Roll out the dough on a floured surface to about 1/4 inch thickness. Cut out cookies using a round cookie cutter. Use a smaller cutter to cut out the centers of half the cookies.
- Place the cookies on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Spread a thin layer of cranberry jam on the bottom of the whole cookies. Place the cut-out cookies on top. Dust with powdered sugar before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing.
- You can substitute almonds with other nuts like hazelnuts or walnuts.
- Store the cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
