Mini Linzer Cookies from Barefoot Conessa Ina Garten
Delight in the buttery, nutty perfection of Mini Linzer Cookies, an Ina Garten classic inspired by the Austrian favorite. These delicate sandwich cookies feature a shortbread-style dough subtly flavored with almond and vanilla extracts, creating a melt-in-your-mouth texture that pairs beautifully with the sweet, tangy bite of raspberry preserves. With their charming cut-out tops, lightly dusted in confectioners' sugar, these cookies are as elegant as they are delicious. Perfect for holidays, tea parties, or special occasions, this recipe combines simple techniques with timeless flavors, making it a must-try for any home baker. Whip up a batch in just under an hour and savor the perfect balance of sweetness and sophistication!
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Ingredients
- 227 g Unsalted butter, at room temperature
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 280 g All-purpose flour
- 0.25 tsp Kosher salt
- 0.5 cup Raspberry preserves, seedless
- 50 g Confectioners' sugar (for dusting)
Directions
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
Step 2
Add the vanilla extract and almond extract to the creamed mixture and mix until combined.
Step 3
In a separate bowl, whisk together the all-purpose flour and kosher salt.
Step 4
Gradually add the dry ingredients to the butter mixture on low speed until the dough comes together. Be careful not to overmix.
Step 5
Shape the dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes to 1 hour, or until firm.
Step 6
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7
Roll out one disc of dough on a lightly floured surface to about 1/4-inch thickness.
Step 8
Using a 2-inch round cookie cutter, cut out cookies and place them on the prepared baking sheets. Using a smaller cutter (such as a 3/4-inch star or heart), cut out shapes from the center of half of the cookies. These will be the tops of the Linzer cookies.
Step 9
Repeat with the second dough disc, re-rolling scraps as needed.
Step 10
Bake the cookies for 15-20 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on wire racks.
Step 11
Once the cookies have cooled, spread about 1 teaspoon of raspberry preserves onto the flat side of each whole cookie (the bottom cookies).
Step 12
Dust the tops (the cookies with the cut-outs) with confectioners' sugar before placing them on top of the raspberry-covered bottoms to create sandwiches.
Step 13
Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (782.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3541.3 |
| Total Fat 187.0g | 0% |
| Saturated Fat 117.0g | 0% |
| Cholesterol 495.6mg | 0% |
| Sodium 214.4mg | 0% |
| Total Carbohydrate 441.9g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 222.8g | |
| Protein 30.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 98.5mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 416.6mg | 0% |
Source of Calories