How to Make Anna’s Linzer Cookies: A Timeless Treat

Few things are more comforting than the scent of freshly baked cookies wafting from the kitchen. And when it comes to cookies that are as beautiful as they are delicious, Anna’s Linzer cookies reign supreme. These delicate sandwich cookies, with their signature cutout tops revealing a peek of the luscious filling, are sure to impress your family and friends.

This recipe holds a special place in my heart. It was passed down from my great-grandmother Anna, a woman known for her warm hospitality and even warmer oven. Every holiday season, our house would be filled with the aroma of these buttery cookies, each bite a reminder of family and tradition. Today, I’m excited to share Anna’s treasured recipe with you. With simple, easy-to-follow instructions, you’ll be baking these delightful treats like a seasoned pro in no time!

Gathering Your Ingredients

Before we begin, let’s gather our ingredients. You’ll find most of these staples already stocked in your pantry, but a quick trip to the grocery store might be needed for a few specialty items.

For the Cookies:

• 2 cups (250g) all-purpose flour
• 1/2 cup (60g) almond flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

For the Filling:

• 1 cup (120g) raspberry preserves (or your favorite flavor)

Optional for Dusting:

• Powdered sugar

Tools of the Trade

You won’t need any fancy equipment to make these cookies, just a few baking essentials:

• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Rolling pin
• Cookie cutters (one larger for the base and a smaller one for the cutout)
• Baking sheet
• Parchment paper
• Wire rack

Let’s Get Baking!

Now comes the fun part! Follow these steps, and you’ll be well on your way to creating a batch of Anna’s Linzer Cookies that would make even Great-Grandma Anna proud.

Making the Dough:

1. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon. Set aside.
2. Cream butter and sugar: In a large bowl, beat together the softened butter and granulated sugar using an electric mixer until light and fluffy.
3. Add egg yolk and extracts: Beat in the egg yolk, vanilla extract, and lemon zest until well combined.
4. Gradually incorporate dry ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
5. Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling the dough will prevent spreading and make it easier to handle.

Rolling, Cutting, and Baking:

1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Roll out the dough: Working with one disk at a time, roll out the dough on a lightly floured surface to about 1/4-inch thickness.
3. Cut out the cookies: Using your cookie cutters, cut out an even number of cookies, using the larger cutter for the base and the smaller one to make cutouts in half of the cookies.
4. Bake: Place the cookies on the prepared baking sheets, leaving about an inch between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.
5. Cool completely: Once baked, transfer the cookies to a wire rack to cool completely before filling.

Assembling the Cookies:

1. Fill the cookies: Once the cookies are completely cool, spread a teaspoon of raspberry preserves on the bottom side of each whole cookie. Top with a cutout cookie.

Optional Finishing Touch:

• Dust with powdered sugar: For an extra touch of sweetness and visual appeal, dust the assembled cookies with powdered sugar before serving.