Strawberry Linzer Cookies

Straight from the Austrian city of Linz, Linzer Cookies are a traditionally sweet treat - just in time for the holidays. This Austrian staple takes hazelnut cookies and sandwiches them between a deliciously sweet strawberry spread. Topped with Redpath® Icing Sugar, enjoy them alongside good company tonight.

Prep Time
40 minutes
Cook Time
24 minute cook time with a 30 minute chill time
Image
Strawberry Linzer Cookies in rows on a pink background

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Servings
18 cookies
  • ¾ cup (120 g) hazelnuts
  • ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
  • 2 cups (250 g) all-purpose flour
  • ½ tsp (3 g) baking powder
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) cinnamon
  • ¼ tsp (1 g) ground nutmeg
  • ¼ tsp (1 g) ground cloves
  • ¾ cup (170 g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp (5 ml) vanilla extract
  • ¾ cup (233 g) strawberry jam
  • ¼ cup (30 g) Redpath® Icing Sugar
Instructions

Step 1

In the bowl of a food processor, fitted with the metal blade, combine the hazelnuts with ¼ cup (54 grams) Redpath® Golden Yellow Sugar. Pulse until the mixture resembles fine crumbs; about 15 times. 

Step 2

Transfer mixture to a large bowl and whisk in the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

Step 3

Using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining ¼ cup (54 grams) of Redpath® Golden Yellow Sugar on medium speed until pale and fluffy; about 4 minutes. Beat in the egg, followed by the vanilla.

Step 4

Reduce speed to low and add the dry ingredients in two additions, mixing until just combined.

Step 5

Knead the dough once or twice to bring together. Form into a disc and wrap in plastic. Chill a minimum of 30 minutes, or overnight. 

Step 6

Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

Step 7

Roll chilled dough between two sheets of parchment to ⅛ inch (3 millimetres) thickness. If dough is difficult to roll, let rest for 10 minutes (to soften). Using a 2 ½ inch (6.5 centimetre) round cutter, cut 18 rounds and place them 1 ½ inches (3.25 centimetres) apart onto one of the prepared baking sheets.

Step 8

Continue cutting another 18 rounds, re-rolling the scraps as necessary, and place them on the second baking sheet. Using a smaller cutter - we used a 1 inch (2.5 centimetre) circle - cut out the centre of the cookies to make the “lids”.

Step 9

Bake the cookies, one tray at a time, rotating halfway through baking; 12 minutes.

Step 10

Remove from oven and cool cookies on the baking sheet for 5 minutes, then gently remove to a rack to cool completely. Cookies may be frozen at this point in an airtight container for up to one month. Thaw before filling.

Step 11

Once cooled, spoon 1 heaping teaspoon (13 grams) of jam onto each of the 9 bottom cookies.

Step 12

Sift the Redpath® Icing Sugar over the tops and gently press onto the jam covered bottoms.

 

Strawberry Linzer cookies can be kept layered between parchment in an airtight container in the refrigerator for up to 2 days.