Of all the holiday cookies out there – from molasses to crescents to thumbprints to gingerbread to classic decorated sugar cookies – there is none more magical than the linzer cutout. For me, I think that’s partly because I have such clear memories of making them growing up, perched on a stool to reach the counter, with my mom and sister. And there is just something beautiful about how their red centers shine jewel-like through the frame of pristine white powdered sugar. There isn’t a more perfect cookie for a holiday gift.
If someone gifted me with a stack of homemade linzer cookies, I’d be especially honored because I know what goes into making them. They’re not difficult, per se, but it certainly takes some time to get through the various steps. Making the dough. Chilling the dough. Rolling out the dough. Cutting out the cookies. Chilling the cutouts. Cutting out cookie centers. Baking the cookies. Cooling the cookies. Preparing the jam filling. Applying the jam filling. Dusting with powdered sugar. Assembling the cookies. It’s something you could find yourself working on for the better part of a day- but it certainly wouldn’t be a waste.
I grew up making classic linzer cookies with a dough that contained nuts, and we always cut them into a heart shape. As an adult, I’ve been using a scallop-edged circle cutter and a star, but you can use whatever shape you’ve got two in different sizes. I’ve also been using a new recipe for two years in a row. Instead of nuts, you brown (a significant amount of) butter so it takes on its own nutty, rich flavor. And you also add an interesting trifecta of spices: cardamom, cloves and black pepper. The result is an unexpectedly spiced cookie that cuts through some of the richness and sweetness of the classic version. It’s truly divine and pairs well with the jam center.
The recipe calls for red currant jelly, which I used last year with great results. This year, I opted for black raspberry, which was also delicious though did require a good straining to get the seeds out. Whatever you choose, make sure it is something that’s a beautiful color and a little tart (you wouldn’t want to use strawberry or grape jelly here). Your cookies will be too sweet otherwise.
We’re coming into real winter weather, and I can think of few things cozier than making this a Saturday project, with carols playing, friends (or kids) helping, and eating some of the fruits of your labor alongside a hot tea at the end of the day. Magic!
Dough can be made 1 month ahead; freeze. Cookies can be made 1 day ahead; cover and chill.
For cookie cutters, I would use a 3" and then a 1" or 1.5" for the cutout (will depend somewhat on the shape you choose).
Ingredients
- 1½ cups (3 sticks) unsalted butter
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon finely ground black pepper
- 3¾ cups all-purpose flour, plus more
- 1½ cups granulated sugar
- 2 teaspoons finely grated lemon zest
- 1 vanilla bean, split lengthwise
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- Powdered sugar (for dusting)
- ½ cup red currant jelly
Instructions
- Cook butter in a large saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Scrape into a large bowl; let cool.
- Whisk salt, baking powder, cardamom, cloves, pepper, and 3¾ cups flour in a medium bowl to combine.
- Add granulated sugar and lemon zest to butter; scrape in vanilla seeds and discard pod. Using an electric mixer on medium-high speed, beat until very light and fluffy, about 5 minutes. Beat in egg, then yolks. Reduce speed to low and add dry ingredients in 3 batches, incorporating after each addition.
- Turn out dough onto a surface and knead until no dry spots remain. Divide in half and form into ¾"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
- Place racks in upper and lower thirds of oven and preheat to 350°. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about ⅛" thick. Cut into desired shapes with cutters; transfer to parchment-lined baking sheets, spacing ½" apart. Gather scraps, reroll, and cut out more shapes. Repeat with remaining disk of dough. (Make sure to cut out an even number.)
- Using smaller cutter, punch out cutouts in half of the cookies as desired. Chill 15 minutes, then bake, rotating sheets halfway through, until golden brown around edges, 10–12 minutes. Let cookies cool on baking sheets.
- Dust cutout cookies with powdered sugar. Stir jelly to smooth, turn remaining cookies over, and spread each with ¾ tsp. jelly. Top with powdered cookies. Let sit until jam is set, 15–20 minutes.
Notes
https://www.thekitchenchronicles.com/2017/11/29/spiced-brown-butter-linzer-cookies/
