Klara's Linzer Cookies
The Linzer cookie, next to the vanilla walnut crescent, is the most traditional cookie in the Czech Republic; they are a Czech cookie platter staple. Every family has not one but many Linzer cookie recipes. I, for example, have four or five different recipes from different family members. Below is my favorite. You can add vanilla extract or more lemon zest to this recipe if you like, and play around with shapes, according to the season or the holiday. They are beautiful and delicious in all their variations!
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 stick (½ cup) plus 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 3 egg yolks
- Zest from one lemon
- Apricot or Raspberry jam or jelly
Instructions
- In a large bowl, combine flour, butter, sugar, egg yolks, and lemon zest. Using your hands or a stand mixer, knead just until the dough is smooth (over-kneading will result in a dough that is overly stiff).
- Divide the dough in half, wrap each half in a damp kitchen towel, and refrigerate for about 2 hours.
- Preheat oven to 350°.
- Remove half the dough from the fridge and let it soften for about 10 minutes. The dough will still be a bit stiff but soft enough to roll. On a floured work surface, roll out the dough to about ⅛-inch thickness and cut into desired shapes.
- If you’d like, you can also cut a shape into the center of half the cookies. Repeat this process with the remaining dough. Carefully transfer the Linzer cookies to a baking sheet lined with parchment paper. Bake for 10 to 12 minutes.
- Allow the cookie tops to cool slightly, then dust with confectioners’ sugar if desired. Spread jam on the bottom cookie parts and cover them with the tops