Everyone has their own recipe for the best linzer cookies. So I want to share with you my recipe, which has been passed down in our family for several generations. The dough is beautiful to work with and the result is definitely worth it. If you stick strictly to the proportions of the ingredients, you will end up with beautifully soft, tender and fragrant pieces of cookies that you will love.

But first, let’s talk a little about linzer dough

Linzer dough is a traditional part of the European baking tradition that has its roots in the 18th century, with the name derived from the Austrian city of Linz. This rich, buttery dough is the basis for many types of confectionery and more. It is also a great base for many cakes. It is characterised by its soft, delicate texture and rich, buttery flavour, which is often complemented by hints of lemon or vanilla.

The preparation of linzer dough is simple and does not require special skills or equipment. The basic ingredients are flour, butter, sugar and eggs, which quickly come together to form a smooth dough. The key to success is good quality butter and proper processing of the dough to make it nice and tender. It is therefore important to chill the dough well before processing.

How to make the best linzer cookies?

• Butter. Keep the butter in the fridge until the last minute. With crisp doughs, the cold really does suit them. So cut your butter into cubes and put it back in the fridge until you’re ready to process the dough. The colder the butter is when you process the dough, the better. And don’t even try swapping the butter for ghee or other margarine!
  
• Eggs. I recommend using 1 egg yolk in the recipe. And as with butter, the colder the better. So keep the eggs in the fridge until the last minute.
  
• Jam Filling. Here are two great tips for you. First, brush the bottom of the cookies on the side that was baking downward on the baking sheet. This will hide any irregularities that may have stuck to the cookies from the baking paper. Plus, this side is a little rougher and completely flat, so it will be much easier to spread. For the part of the linecake that has a cut-out hole, first dust with icing sugar before gluing.
  
• Resting time. The linzer simply needs to rest. Of course, it will be great right after baking, but if you give it a few days of rest and let it rest, the linzer will become even more tender and absolutely perfect.

Want more Chirstmas recipes? Try this 2-Ingredients Christmas Trees or these Gingerbread Crinkles

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Gingerbread is without a doubt one of the symbols of Christmas. Even though they are not usually the first candy to disappear on the holiday table, we still bake them every year. We love their smell and I personally cannot imagine Christmas without them.

With gingerbread crinkles, however, it’s quite the opposite. Whenever I bake them, they are the first to disappear from the table, and so quickly that they barely have time to cool down. So if you’d like to skip the classic gingerbread this year, but don’t want to miss out on the lovely smell, bake these gingerbread crinkles.

The combination of gingerbread spice and honey is not to be missed with gingerbread. These two ingredients create that delicious taste of Christmas. That’s why I’ve adapted the classic crinkles recipe and incorporated both honey and gingerbread spice into the recipe. And I didn’t skimp on either ingredient, so that the resulting crinkles really do resemble gingerbread cookies the way they should!

Do you want more Christmas recipes? Try this 2-Ingredients Christmas Trees or Gingerbread Biscotti!

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Our Parmesan Mashed Potatoes recipe is the perfect way to add some extra flavor and texture to your meal. It’s easy to make and requires only a few simple ingredients, so you can whip it up in no time. Plus, with the added bonus of being gluten-free and vegetarian, it’s a great option for anyone with dietary restrictions.

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