Baking Linzer Cookies – Joy in the little things

When life gets hectic, I know it's time to slow down when I stop baking. Baking is my other happy place, after pottery. But only when I have the mental space to enjoy it.

I've had these Linzer cookies pinned on my Pinterest for ages. They’re so pretty with their heart cutout and simple ingredients. I finally made them, and they did not disappoint.

Linzer Cookie Recipe

A key tip: cut the shapes when the dough is cold. Roll it between baking paper and refrigerate for 20 minutes. With lots of butter, the dough can get sticky fast. My first batch turned into a giant cookie! So, I added extra flour and chilled the cut cookies before baking. They held their shape perfectly.

Ingredients

• 1 cup unsalted butter
• 1 cup caster sugar, sifted
• 2 large egg yolks
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 vanilla bean or 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 2 ½ cups all-purpose flour
• 1 cup almond flour
• ½ cup apricot or strawberry jam
• Powdered sugar

Instructions

1. Using an electric mixer with a paddle attachment, mix butter until creamy (1-2 minutes).
2. Add sugar and mix until it's pale.
3. Slowly stir in egg yolks.
4. Mix in salt, cinnamon, vanilla, and lemon juice.
5. Stir in all-purpose and almond flour until dough forms.

1. Divide dough, shape into discs, wrap, and chill for at least 1 hour.
2. Preheat oven to 175°C, line baking sheets with parchment paper.
3. Roll dough to a quarter inch thickness between 2 sheets of baking paper and pop it in the freezer for 10 minutes (it's much easier to cut the dough when it's cold). Use a circle cut to out cookies. Using a little heart shaped cookie cutter, cut the centre out of half the cookies. Place them on a baking tray.
4. Bake for 9-10 minutes. Cool on the sheet for 5 minutes, then transfer to a rack.

1. Spread jam on one cookie, top with another to make a sandwich.
2. Sprinkle with powdered sugar.