Mini Linzer Cookies: A Bite-Sized Delight
If you’re looking for a sweet treat that’s as charming as it is delicious, these Mini Linzer Cookies are the perfect choice. With their buttery almond flavor, a touch of zesty lemon, and a jewel-like center of fruit preserves, these delicate sandwich cookies are a timeless classic. Whether you’re baking for the holidays, a special event, or just because, these cookies are guaranteed to impress.
Tips for Baking Success
- Chill the Dough: Chilling the dough makes it easier to handle and helps the cookies hold their shape during baking.
- Uniform Thickness: Roll the dough evenly to ensure all cookies bake at the same rate.
- Creative Shapes: While circles are classic, you can use any cookie cutter shape for the tops and bottoms. Heart or star cut-outs are especially festive.
- Dust After Assembling: Always dust with powdered sugar after adding the preserves to keep the jam centers clean and vibrant.
Serving Suggestions
These Mini Linzer Cookies are a versatile treat that pair perfectly with:
- Hot Beverages: Enjoy them with a cup of tea, coffee, or hot cocoa for a cozy indulgence.
- Dessert Platters: Include them in a cookie assortment for holiday parties or gatherings.
- Gifts: Pack them in a decorative box or tin for a thoughtful homemade gift.
Why These Cookies Are a Must-Bake
Mini Linzer Cookies are more than just a dessert—they’re a delightful experience. Their beautiful appearance, layered flavors, and melt-in-your-mouth texture make them an irresistible treat for any occasion. Plus, they’re fun to make and even more fun to eat!
Bake Your Mini Linzer Cookies Today
Whether you’re hosting a holiday gathering or looking for a sweet indulgence, Mini Linzer Cookies are sure to please. Gather your ingredients, grab your cookie cutters, and enjoy the process of creating these delectable treats. Don’t forget to share your creations on social media using #MiniLinzerCookies—we’d love to see your beautiful bakes!
Mini Linzer Cookies
Ingredients
- 6 tbsp unsalted butter softened
- ½ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 1 tsp lemon zest
- ¾ cup almond flour
- 6 tbsp all purpose flour
- 1 tsp salt
- ½ cup fruit preserves
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In an electric mixer fitted with a paddle, cream together the 6 tbsp unsalted butter and ½ cup granulated sugar on medium speed, about 2 minutes. Add the 1 egg yolk and ½ tsp vanilla extract, then beat to combine.6 tbsp unsalted butter, ½ cup granulated sugar, 1 egg yolk, ½ tsp vanilla extract
- In a separate bowl, whisk together the 1 tsp lemon zest, ¾ cup almond flour, 6 tbsp all purpose flour, and 1 tsp salt. Add the flour mixture to the butter mixture ¼ cup at a time, fully incorporating between each addition.1 tsp lemon zest, ¾ cup almond flour, 6 tbsp all purpose flour, 1 tsp salt
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Dust a surface with flour and roll out the dough until it is about a ¼ of an inch thick. Cut out circles out the dough into your desired circumference. 2 inch circles will make 18 sandwich cookies.
- Cut out a hole about 1 centimeter in diameter out of half of the circles. Place the cut-out dough at least 1/2 inch apart on a cookie sheet lined with parchment paper.
- Bake the cookies for 15 minutes. Use a spatula to move them onto a cooling rack and let cool for about 25 minutes.½ cup fruit preserves
- Fill a piping bag with ½ cup fruit preserves, I used apricot and raspberry. Pipe about a teaspoon onto the bottom side of each cookie that doesn’t have a hole. Press the cookies with a hole onto the preserve lined cookies.
- Dust with ½ cup powdered sugar and serve.½ cup powdered sugar
