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Strawberry Cardamom Linzer Cookies Recipe

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Rating: 4.0; Vote: 1

These nutty flavorful cookies always make a good impression on holiday tables, they completely melt in your mouth and they taste even better than they look. These are made with homemade strawberry jam for filling and cardamom but feel free to use any other jam you prefer. Ingredients Makes about 30-35 sandwiched linzer cookies 1 cup (226 g) unsalted butter 2/3 cup (135g) sugar 2 eggs 1 tsp (5g) vanilla extract 1 cup (100g) ground almonds, toasted or plain 3 cups (380 g) flour 1 tsp (4g) baking powder 1/2 tsp (3g) salt 1/2 tsp (1g) ground cardamom Strawberry Cardamom Jam 14 oz (400g) fresh or frozen strawberries 1/2 cup (100g) sugar 1 tbsp (15ml) water 1 tbsp (15ml) lemon juice 1/2 tsp (1g) ground cardamom For Dusting powdered sugar 1. In a medium bowl combine flour with baking powder, ground almonds, salt and cardamom. 2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate. 3. Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape. 4. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using. 5. Preheat oven to 350F (180C) and line two baking sheets with parchment paper. 6. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat. 7. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack. 8. Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat. 9. Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack. 10. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies. 11. Gently sandwich cookies together and let stand for several hours before serving.
Date: 2019-07-03

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Comments and reviews: 10

Tu Anh Nguyen
I've made linzer cookies with this recipe, and the family absolutely loved it. The most important thing to to roll out the dough on a floored surface instead of between 2 parchment papers (I tried that method and the dough sticks to the parchment. I also press out the shape and then stick the whole thing back in the fridge for 10 minutes before taking off the excess dough around the shapes (while waiting i just roll out another piece of dough)
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Vũ Ngọc An
OMG, i'm addicted to all ur videos, your BIG FANNN >, < They not only arouse my love of baking but also make all my stress disappear: ( Watching them always make me want to go straight to my kitchen whatever i'm doing ToT
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Tu Anh Nguyen
can I spread the jam on the cookies and store them for a while, or will the jam make them soggy? I'm trying to find a recipe for cookies filling that doesn't make the cookies soggy since I have to send them to a friend.
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Ons Awwad
what that happiness in ur videos ifeel like srange feeling and happiness when i see ur cooking really u have a great recpe great working great every thing i just wana watch al of ur video now
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salwa 4ever
I wish to make it again but with hazelnuts. Can I use same measurement as almonds? Also should also use cardamom or cinnamon or both. I really loved this recipe taste wise and elegance
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Jude S.
Shouldn't we sift the dry ingredients? or at least the flour? i am just curios to know because the biscuit has to be lumps free as i knw. thank you for the recipe Will try it tomorrow.
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MaZEEZaM
Thanks for the recipe, I particularly liked that you made your own jam. They remind me a lot of Jammie Dodgers, a fav growing up that my mum made. I will give this recipe a try. :-)
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Adhika Ferdinand
WAOW this is amazing can't wait to try them Where i'm from we don't get good strawberries. what can i use in place of it? could i use ready made strawberry preserve/jam?
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Rosemary Aloisio
More, and more other's are choosing to share recipes in this manner. I feel it is so inviting, simple, and apt to actually bake using this method. TY for sharing.
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Jana Kh
can I use vanilla powder instead of vanilla extract and if yes how many 1tsp of vanilla extract equals to the vanilla powder? Thnks alot for this amazing recipe: -)
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