Indulge your senses with the delightful fusion of rich chocolate and sweet strawberry in these exquisite Austrian Linzer Cookies! Perfectly crafted for any occasion, these cookies not only look stunning but also deliver a burst of flavor that will leave your taste buds dancing. With a soft, buttery texture and a luscious strawberry jam center, they are sure to impress your family and friends. Ready to elevate your baking game? Dive into our easy-to-follow recipe and discover how to create these irresistible treats that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hrs
Cuisine: Austrian
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup strawberry jam
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. This helps remove any lumps and ensures a smooth, consistent dough.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for 30-45 minutes. Chilling the dough helps prevent spreading and makes it easier to roll out.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use round cookie cutters to cut out base cookies, and use a smaller cutter or decorative cut-out to create tops with a window.
- Transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 8-10 minutes, or until the edges are just set.
- Remove cookies from the oven and let cool completely on the baking sheet for 5 minutes, then transfer to a wire rack to cool entirely.
- Once cooled, spread a thin layer of strawberry jam on the base cookies. Dust the top cookies (with cut-outs) with powdered sugar.
- Carefully place the powdered sugar-dusted top cookies onto the jam-covered base cookies, creating a sandwich.
- Store the cookies in an airtight container between layers of parchment paper. They will keep well for 3-4 days at room temperature.
Tips
- Room Temperature Ingredients: Make sure your butter is softened to room temperature for easy creaming with the sugar. This will help achieve a light and fluffy texture in your cookies.
- Chill the Dough: Don’t skip the chilling step! Refrigerating the dough for 30-45 minutes not only prevents the cookies from spreading too much but also makes it easier to roll out.
- Flour Your Surface: When rolling out your dough, sprinkle a little flour on your work surface to prevent sticking. This will help you achieve clean edges when cutting out your cookies.
- Watch the Baking Time: Keep a close eye on your cookies while they bake. They should be set at the edges but still soft in the center. Overbaking can lead to dry cookies.
- Layering the Jam: When spreading the strawberry jam, use a thin layer to prevent it from oozing out when you place the top cookie on. This will keep your cookies looking neat and beautiful.
- Storage Tips: To maintain freshness, store your cookies in an airtight container with layers of parchment paper in between. They’ll stay delicious for up to 3-4 days!
Nutrition Facts
Calories: 142kcal
Carbohydrates: 16g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
