When I was growing up, we marked the start of the holiday season by baking traditional german/european cookies. My mom would hand us her recipe books and my siblings and I would all select the recipes that we wanted to bake. We each were responsible to bake and decorate 2 or 3 recipes. Our kitchen would be filled with cracked eggs, butter and flour and multiple baking sheets going in and out of the oven. It was the best of times, as my family and I spent countless hours together in the kitchen, chatting, laughing, and eating. For the entire month of December, and well into January, we would enjoy the fruits of our labor, as did family and friends we’d share our cookies with.
One of my favorite cookies to bake were Linzer cookies. Filled with strawberry or raspberry filling, these are fun to look at and delicious. Here is the recipe that I have used for years, and continue to use as I keep on this tradition with my children
Ready in 1 hour – Makes 30 cookies
To make this recipe you’ll need:
For the dough:
- 14 tbsp (200 gr) softened butter
- 2 cups (300 gr) flour
- 1 cup (100 gr) powdered sugar + some for dusting
- 2 egg yolks
- 1 tsp vanilla extract
- a pinch of salt
For the filling:
- ½ cup strawberry or raspberry marmalade
- 1 tbsp lime juice
- 4 tbsp sugar
Preheat the oven to 350 C.
Beat the sugar with the butter together until smooth. Add the salt and the vanilla extract, and the egg yolks. Mix in flour and knead into a smooth dough. Refrigerate for 15 to 20 minutes for the dough to firm up a bit.
On a floured surface, roll out the dough to about ⅛” thickness. Using a round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Once all the cookies are cut, use a smaller cookie cutter,or the end of a round piping tip, to make a cutout in the center of half the cookies.
Bake for 8-10 minutes. Once baked transfer the cookies on to a cooling rack and let them cool down completely.
In a small pot, add the strawberry/raspberry marmalade, lime juice and sugar. Heat up and mix until the sugar has dissolved. Let the mixture cool down.
To put them together:
Place the cookies with the cutouts in the center on a cookie sheet and sift some powdered sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of marmalade into the center, then top with the sugar-dusted cookies.