Christmas Linzer Cookies
Classic jam filled cookies perfect for Christmas. Fillings can range from various jams to hazelnut spreads only limited by your imagination.
oor 2 egg yolks
as needed, or chocolate frosting, or lemon curd
Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.
Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.
Cream sugar with butter until lightened and smooth.
Beat egg mixture into creamed butter until just combined.
Turn the dough out onto a lightly floured board and knead gently to shape into a soft dough.
Dough can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
Working with about ¼ of the dough at a time, roll dough to about ⅛ inch thick.
Using a 2-inch serrated cookie cutter, cut dough rounds.
Using a ½-inch cutter (the botom of a pastry tip works well), cut a hole or any other shape in the center of half the dough rounds to make cookie tops.
Bake at 350℉ (180℃) degrees until golden, about 12 minutes.
Transfer to a wire rack and cool completely.
Smear a heaping ½ teaspoon complementary jam or chocolate icing or lemon curd on each cookie bottom, mounding centre a bit more generously.
Gently place top cookie over filling.
Dust with sugar if desired.
To Make Chocolate Linzer Cookies:
Dust with a mixture made up of equal amount of cocoa and sugar.
To Make Spice Linzer Cookies:
Fill layers with store-bought lemon curd or homemade.