Chocolate Wreath Shortbread Cookies – Christmas Edition
Delightful, festive chocolate wreath shortbread cookies: buttery, crisp, and perfect for gifting thi...
1620
total time
24
servings
200 kcal
calories
Introduction: What Are Linzer Cookies and Why They Delight
Linzer cookies are delicate sandwich cookies known for their nutty, buttery shortbread and a jewel-like jam center visible through a small cutout on the top cookie. Originating from the Linz region of Austria, these cookies capture the essence of classic European baking with a balanced mix of almond flavor, brown sugar richness, and bright fruit preserves. Traditionally made with ground nuts — typically hazelnuts or almonds — Linzer cookie dough is rich yet tender because of its high butter content and the use of finely ground nuts instead of flour alone. The top cookie is often cut with a small shape — a heart, circle, or star — so the jam peek shows after assembly and a final dusting of powdered sugar transforms the cookies into a festive treat. Linzer cookies are celebrated during holidays such as Christmas, but their elegant flavor and pretty presentation make them suitable year-round for weddings, tea parties, and gifts. What sets Linzer cookies apart from other sandwich cookies is their texture contrast: a slightly crisp outer edge, a tender crumb near the center, and a soft, jammy filling. They’re also versatile: you can experiment with different nut bases, swap jams, or make gluten-free versions. This article guides you step-by-step through authentic techniques, ingredient choices, shaping tips, baking times, and storage advice to produce perfect Linzer cookies every time. Expect clear instructions aimed at both novice bakers and experienced home cooks who want a reliable, repeatable recipe.
Origins and History of Linzer Cookies
The Linzer cookie traces its roots to the Linz region of Austria, where the Linzer Torte — an almond and jam-filled tart — has been made for centuries. The cookie version is believed to be a portable, small-scale adaptation of that classic torte, retaining the essential elements: a nut-forward pastry and a fruit preserve center. Historical cookbooks from Central Europe document variations of nut-enriched doughs paired with preserves, and by the 18th and 19th centuries, the Linzer-style lattice and window-cut presentation had become popular in households across Austria and neighboring regions. As travel and cultural exchange spread recipes beyond borders, bakers adapted the concept into smaller cookies that were easier to share and transport. Linzer cookies gained wider international recognition during the 20th century, becoming a holiday staple in many countries. Their enduring appeal lies in the balance of buttery richness and tart jam, the visual charm of the cutout top revealing the filling, and the flexibility to adapt jam flavors and nut types. Over time, bakers introduced variations — from flavoring the dough with spices like cinnamon or cardamom to experimenting with different nuts such as hazelnuts or walnuts. Modern adaptations include options for dietary restrictions: gluten-free almond-based doughs, reduced-sugar fillings, and vegan butter substitutes. Historically and culturally, Linzer cookies represent the adaptation of a cherished regional pastry into an accessible, shareable format. Today they connect bakers to a long tradition of European pastry while offering plenty of room for contemporary creativity and personalization in the home kitchen.
Ingredients: Choosing Nuts, Flour, Butter and Fillings
Selecting the right ingredients is essential to achieving authentic Linzer cookies. The most important choices are the type of nuts, the quality of butter, the flour blend, and the jam. Nuts: Traditionally, Linzer dough uses finely ground nuts — typically almonds or hazelnuts. Almonds create a delicate, slightly sweet base; hazelnuts deliver a deeper, roastier flavor. Use blanched nuts and grind them finely in a food processor to avoid a gritty texture. If you need a nut-free option, substitute with a mix of oat flour and additional butter but note the texture will differ. Butter: Real, unsalted butter yields the best flavor and laminate structure. Ensure it is cold but slightly softened for easier creaming with sugar. High-fat European-style butter can enhance richness, but standard unsalted butter from the grocery aisle is fine. Flour: All-purpose flour is standard. For a lighter crumb, some bakers use a blend of all-purpose and pastry flour. Measure flour by spooning it into the measuring cup and leveling it off to avoid dense dough. Sugar: A combination of granulated sugar and a touch of brown sugar or powdered sugar helps with texture and caramel notes; brown sugar adds depth. Eggs and yolks: Many recipes use whole egg plus an extra yolk to bind and enrich the dough. Spices and zest: Vanilla extract and lemon or orange zest brighten the dough. Spices like cinnamon or cardamom can be added for a festive twist. Jam: Choose a thick, high-quality jam or preserve so it doesn’t run during assembly. Traditional choices are raspberry or redcurrant for color contrast, but apricot, blackberry, or plum work well. Strain seed-heavy jams if you want a smoother finish. Additional options: a thin layer of melted chocolate between cookie and jam adds richness. Salt: A pinch of fine salt enhances sweetness and balances flavors. Proper selection and proportion of these ingredients create the classic Linzer profile: nutty, buttery, slightly sweet, and jam-bright.
Gathering Ingredients: Shopping and Prep Checklist
Assembling the right ingredients and prepping them before you start makes Linzer cookie baking efficient and enjoyable. Begin with a concise shopping list that ensures freshness and balance between nutty dough and bright jam. Essentials include: high-quality unsalted butter, blanched almonds or hazelnuts (or both for a mix), all-purpose flour (or pastry flour if preferred), granulated sugar and a small portion of light brown sugar, an egg plus an optional extra yolk, pure vanilla extract, fresh lemon zest, a pinch of fine salt, and a jar of thick jam or preserve such as raspberry, redcurrant, or apricot. For finishing: confectioners’ sugar for dusting. If you plan flavors or variations, add cinnamon, cardamom, or cocoa powder for chocolate Linzers. Prepping nuts: Blanched nuts are ideal because they lack skins that can introduce bitterness. If you buy whole blanched nuts, pulse them in a food processor until finely ground; be careful not to over-process into nut butter. Measure ingredients precisely using a digital scale when possible; metrics increase reliability. Prepare your jams: If using a runny jam, reduce it slightly on low heat to thicken, or strain out seeds for smooth consistency. Chill and organization: Keep butter cold until ready to cream; chill dough after mixing for at least one hour to make rolling easier and to reduce spreading. Line baking sheets with parchment or silicone mats and set up a cool workspace. Tools to gather: rolling pin, round and shaped cutters (one larger for the base and one smaller for the cutout), a bench scraper, pastry brush for assembly, small offset spatula, fine mesh sieve for powdered sugar, and an oven thermometer to check accuracy. By gathering and prepping these items and ingredients before you begin, you minimize interruptions, control dough temperature, and improve the final cookie shape and texture.
Tools and Equipment: Cutters, Rolling Pins and Oven Tips
Having the right tools impacts both the process and the end result when making Linzer cookies. Cookie cutters: You’ll need two sizes — a larger cutter for the bottom cookie and a slightly smaller or matching-sized cutter for the top cookie with the cutout. Many bakers use a round cutter for the base and a small heart or star cutter for the window. For uniformity, use the same diameter for top and bottom sizes where the top has the decorative cutout. Rolling pin: A smooth rolling pin helps roll dough evenly. Consider using rolling pin rings or guides to maintain a consistent thickness (typically 1/8 to 1/4 inch). Dough thickness affects bake time and texture; thinner dough yields crisper cookies, while thicker dough creates a more tender interior. Baking sheets and liners: Use heavy-duty baking sheets for even heat distribution. Line them with parchment paper or silicone mats to prevent sticking and promote even browning. Cooling racks: Transfer cookies to cooling racks to cool completely and prevent steam from making the bottoms soggy. Food processor and sieve: A small food processor quickly grinds nuts and creaming sugar with butter if desired, while a fine sieve helps dust powdered sugar evenly. Measuring tools: A digital scale is invaluable for precise measurements, especially for nuts and flour. Bench scraper and offset spatula: Use a bench scraper to lift dough and an offset spatula to spread jam neatly. Oven thermometer: Ovens commonly run hot or cold; an oven thermometer ensures accurate baking temperature. Storage containers: Airtight tins or containers with parchment between layers keep cookies fresh. For gifting, choose rigid boxes to protect the delicate cutouts. These tools streamline production, help achieve consistent sizes and shapes, and improve presentation; investing a little time in proper equipment will yield professional-looking Linzer cookies.
Dough Preparation and the Cooking Process: Mixing, Chilling, Rolling and Cutting
Making the dough correctly is the heart of successful Linzer cookies, and this stage is the primary “cooking process” where texture is determined. Start by creaming cold, cubed unsalted butter with sugar until just combined; you want a mixture that is smooth but not overly aerated. Add an egg and a touch of extra yolk for richness, followed by vanilla extract and finely grated lemon zest to brighten the flavor. In a separate bowl, whisk together all-purpose flour, finely ground almonds or hazelnuts, a pinch of salt, and any chosen spices such as cinnamon. Gradually fold the dry ingredients into the butter mixture until a cohesive dough forms; avoid overworking because warm hands and excessive mixing will activate gluten and make the dough tough. Once combined, shape the dough into a disk, wrap it tightly in plastic, and chill for at least 60 minutes in the refrigerator. Chilling firms the butter, making rolling easier and improving the cookie’s ability to hold its shape during baking. After chilling, divide the dough into manageable portions and roll between lightly floured parchment to an even thickness (1/8 to 1/4 inch depending on your preference). Use your larger cutter to stamp out bottoms, and the matching top cutter with a small shape cut from the center to create the window. Re-roll scraps only once to maintain tenderness. Place cookies on lined baking sheets with space between and chill for another 15 minutes before baking if the dough has warmed. This extra chill step helps the cookies keep their shape and prevents excessive spreading. Follow baking instructions carefully, and keep a close eye near the end of baking to achieve a light golden tone without overbrowning. These techniques ensure an even bake, tender crumb, and clean, attractive cutouts for assembly.
Baking, Cooling and Timing: Achieving the Perfect Texture
Baking Linzer cookies requires attention to temperature and time to achieve the ideal balance between a slightly crisp edge and a tender interior. Preheat your oven to the recommended temperature—typically between 325°F and 350°F (160°C to 175°C)—and use an oven thermometer to verify accuracy. Bake sheets should be positioned in the center of the oven for even heat distribution; if you’re baking multiple trays, rotate them halfway through the bake. Because Linzer cookies are thin and contain ground nuts, they often brown more quickly than plain butter cookies; aim for a subtle, light golden edge and a barely set center rather than deep amber. Baking times vary depending on thickness and oven, but expect 8 to 12 minutes as a general range. To test doneness, look for firm edges and a slightly puffed center that settles as the cookie cools. Remove cookies from the oven and allow them to rest on the hot sheet for a couple of minutes to firm slightly, then transfer to a wire rack to cool completely. Cooling is crucial: let bottoms cool fully so jam won’t cause slipping or sogginess during assembly. If you plan to dust the tops with powdered sugar before sandwiching, wait until the cookies are fully cool to avoid melting the sugar. For best results, bake cookies on parchment or silicone mats and avoid over-baking. Over-baking produces a dry, crumbly texture and diminishes the delicate nutty flavor. With practice, you’ll learn the precise timing for your oven and preferred cookie thickness to consistently produce Linzer cookies with the perfect bite.
Filling, Assembly and Finishing Touches
Assembling Linzer cookies is part technical and part artistic. Choose a high-quality jam with a firm set that won’t run; traditionally raspberry or redcurrant are used for their vivid color and tartness, but apricot or blackberry are excellent alternatives. If your jam is too runny, gently simmer it to reduce moisture, or mix seed-heavy preserves through a sieve for smoother consistency. For assembly, use a small spoon or a pastry bag to place a neat dollop of jam in the center of each bottom cookie. Apply the jam sparingly; too much filling causes slipping and messy edges. If you want an extra layer of flavor, spread a thin coat of melted dark or semi-sweet chocolate on the bottom cookie before adding jam — refrigerate for a minute to set the chocolate before adding jam. Carefully top each filled bottom cookie with the cutout top, aligning the shapes to create an attractive window. Press gently to release any air and ensure contact between jam and cookie, but avoid squeezing out filling. For the finishing touch, dust the assembled cookies with powdered sugar using a fine mesh sieve; the sugar highlights the cutout and provides a classic festive look. If you prefer the powdered sugar on only the tops prior to assembly for a cleaner finish, dust the top cookies before sandwiching — just be mindful some sugar may absorb into jam over time. To add contrast, sprinkle a little finely chopped toasted nuts around the edge or press a few slivered almonds into the jam on the base before topping. Allow cookies to rest for several hours to let flavors marry and jam set; this step enhances texture and makes cookie layers cohesive for slicing or stacking.
Final Presentation, Serving Suggestions and Storage
Presentation elevates Linzer cookies from delicious to memorable. Arrange cookies on a decorative platter with a mix of shapes and jams to showcase color contrast — raspberry and apricot look especially striking together. For gifting, layer cookies between sheets of parchment in a rigid box to prevent breakage; add cellophane or tissue paper and a ribbon for a polished touch. Serving suggestions include pairing Linzer cookies with tea or coffee; their nutty richness and fruity center complement black tea, Earl Grey, or strong espresso. For a dessert board, combine Linzer cookies with chocolate truffles, candied nuts, and fresh berries to create a balanced visual and flavor profile. If you want to create an elevated plated dessert, serve two Linzer cookies with a small dollop of clotted cream or mascarpone and a few fresh raspberries, plus a drizzle of warmed jam around the plate. Storage: Linzer cookies keep well when stored properly. Place them in an airtight container at room temperature for up to five days; separate layers with parchment to prevent sticking. For longer storage, freeze unassembled baked cookies for up to three months — wrap them individually or layer with parchment in a freezer-safe container. When ready to serve, thaw completely at room temperature, then fill with room-temperature jam. Assembled cookies can be refrigerated if using perishable fillings, but refrigeration may cause jam to firm and the cookie to soften slightly due to humidity. For peak presentation, dust with powdered sugar just before serving. With thoughtful presentation and correct storage, Linzer cookies remain a delightful treat whether you bake a small batch for afternoon tea or prepare dozens for holiday giving.
Linzer Cookies
Learn how to make authentic linzer cookies with a tender almond-scented dough, raspberry filling, and dusting of powdered sugar. Step-by-step tips included.
total time
1620
servings
24
calories
200 kcal
ingredients
- • 1 cup unsalted butter 🧈
- • 2/3 cup granulated sugar 🍚
- • 1 large egg 🥚
- • 1 teaspoon vanilla extract 🌿
- • 1 1/2 cups all-purpose flour 🌾
- • 1/2 cup almond flour 🌰
- • 1/4 teaspoon salt 🧂
- • 1/2 teaspoon ground cinnamon 🍂
- • 1/4 teaspoon baking powder 🧁
- • Powdered sugar for dusting ❄️
- • 1/2 cup raspberry jam 🍓
instructions
- 1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
- 2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
- 3. Beat in the egg and vanilla extract until fully combined.
- 4. In a separate bowl, whisk together the all-purpose flour, almond flour, salt, ground cinnamon, and baking powder.
- 5. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together.
- 6. Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- 7. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
- 8. Using a round cookie cutter, cut out circles and place half of them on the prepared baking sheets.
- 9. Using a smaller cookie cutter, cut out the centers of the remaining circles to create rings and place them on the baking sheets.
- 10. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack.
- 11. Once cooled, spread a small spoonful of raspberry jam on the whole cookies and then place the ring cookies on top to create a sandwich.
- 12. Dust the assembled cookies with powdered sugar before serving.
- 13. Enjoy your delicious homemade Linzer cookies with your favorite tea or coffee!
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