Melt-in-your-mouth linzer cookies with reduced-sugar apricot jam and a hint of lemon and vanilla, the best ever cookies l’ve baked so far. Get a big batch ready, and your party will be a smashing success.
Having been brought up in a family that values home-made food and hard work, l simply cannot imagine a big holiday or celebration without lots of preparation in advance. Everybody gets to help a bit, and l think everything tastes amazing on the big day just because you know how much you worked for it. It’s all that excitement and rush that gets you into the holiday spirit. Yes, buying ready-made stuff is fuss free and efortless, but a kitchen filled with the lovely aroma of the freshly-baked goodies is priceless. I become a child again every time l get to bake family-favourite cookies.
And what cookies, hey! I cannot tell you how easy to make these linzer cookies is, you probably have all the ingredients in your kitchen already, so why not give them a try? Any jam can be used, this reduced-sugar apricot jam l used is a tad bitter and works beautifullty with the sweetness of the cookies. You can swap lemon zest for orange or lime zest, if you wish, l am sure that would be a fantastic choice too. If you happen to have powdered vanilla sugar to dust them with, amazing! It really takes the cookies to the very next level. Oh, yum!
I wish you all a very Merry Christmas with lots of joy and laughter! ?
Melt-in-your-mouth linzer cookies
Melt-in-your-mouth-linzer cookies with reduced-sugar apricot jam and a touch of vanilla, my absolute favourite cookies.
- 350 g plain flour
- 160 g butter (unsalted)
- 150 g powdered sugar
- 2 tsp baking powder
- a pinch of salt
- 1 egg
- 2 egg yolks
- 300 g apricot jam (reduced sugar)
- zest of one lemon
- 1 tsp vanilla extract
- 1 tbsp powdered vanilla sugar
In a large bowl, sift the flour, add the powdered sugar, baking powder and salt.
Cut the butter into cubes and add it to the bowl, rubbing it with your fingertips until the flour mixture resembles breadcrumbs.
Add the egg, egg yolks, lemon zest and vanilla extract and gently knead the dough.
Shape it into a ball, cover with clingfilm and refrigerate for 30 minutes.
Preheat the oven to 180 degrees C.
Cut the dough in half, roll the first half with a rolling pin and use a cookie cutter to cut rounds.
Arrange them on a baking tray lined with non-stick paper and bake for approximately 10 minutes until the edges are slightly golden.
Allow to cool for 5 minutes, then remove from the tray.
The second half of the dough will be worked the same way, but the rounds will have a hole in the middle.
Repeat the process of baking.
Once the cookies have cooled down, spread a teaspoon of jam on the round side and sandwich it together with the other side that has the hole in the middle.
Arrange on a plate and dust the cookies with powdered vanilla sugar.