These rich, jam-filled shortbread cookies are a childhood favorite. They are loaded with butter and sugar and of course, downright delicious. I don’t make them often because I find them hard to resist (and Lord knows I don’t need the extra calories). These were baked for a Valentine’s Day work assignment and I am sharing the recipe here. The addition of the almond flour adds a nice texture. You can fill the cookies with any jam of your choice. I like strawberry jam (preferably homemade) because the slight tartness of the strawberries compliments the richness of the cookies. If you enjoy crisp cookies, assemble them just prior to eating. Once you fill them, they get a bit softer but are still very yummy. It is just a matter of choice. These won’t last long… don’t say you weren’t warned.

Recipe

Linzer Cookies

(Makes about 20 cookies)

Ingredients

170 gms unsalted butter, at room temperature
1/2 cup powdered sugar
1/2 tsp pure vanilla extract
Pinch of salt
1 1/2 cups all-purpose flour
1/4 cup blanched almond flour
2 tbsp icing sugar, for sprinkling
1/4 cup strawberry jam (or any jam of your choice), for filling

Method

In a large bowl, cream the butter and powdered sugar, vanilla essence and salt until combined.

Sift the all-purpose and almond flours and fold them into the butter. Use your hands to lightly bring the mixture together to form a dough. Wrap the cookie dough in cling wrap and refrigerate for an hour.

Line two baking trays with parchment paper. Once the cookie dough has chilled, unwrap the dough and divide it into 4 equal to parts. Roll each one out to 1/4” thickness between two pieces of parchment paper. Use a 3” round cookie cutter to cut out the cookies. Use a smaller heart-shaped cookie cutter to cut out the centres of half of the cookies. Repeat this process for the remaining cookie dough. Place the cut cookies on the lined baking trays.

Place the baking trays in the fridge to chill while you preheat your oven to 180°C. Once the oven is hot, put in the trays and bake the cookies for about 20 minutes or until they are lightly golden around the edges. Remove the baking trays from oven and allow the cookies to cool completely.

To Assemble -

Using a strainer, lightly sprinkle the icing sugar over the cookies with the cut-out centres (these will form the tops of the Linzers) and set aside.

Place 1/2 teaspoon of jam in the centre of the whole cookies. Place the sugar coated cookies on top and press down lightly. Repeat this process for all the cookies and enjoy!