The famous Austrian- Linzer cookie is one charming goodie, a jam filled cookie with a window of its own!!!! Considered as a cookie equivalent of the famed Linzer torte, this melt in the mouth butter cookie has a warm blend of flavors coming from the added ground almond, lemon zest, cinnamon and the seedless raspberry jam/preserve used as filling. A couple of years ago, for my first Christmas here, one of our friends gave me a box of assorted Linzer cookies with all different shapes and fillings. I loved this cookie ever since, and when the berry season came calling this year I made it again using the blueberry conserve we made with freshly picked blueberries. You can use any fruit jam for sandwiching the cookie, substituting almonds with cashew nuts is a nice variation to try.
Tags cookies baking berry jam Linzer
Blueberry Conserve
2 cups Blueberries
1 cup Sugar (reduce according to your taste)
Mix berries and sugar and cook under medium heat for 5 minutes or till the berries turn tender. Cool. In a blender, blend the mixture till it is smooth. Transfer to a heavy bottom sauce pan, and stir till the mixture thickens. Cool to room temperature. Keep refrigerated.
Cookies
3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar
Cream butter, add sugar and continue creaming. Add egg, lemon zest, vanilla, ground almond and mix well. Stir or sift dry ingredients together in a bowl and blend with the creamed mixture. Divide the dough into 2 portions, form thick disks and chill for 20 minutes. Roll out dough with floured rolling pin to 1/8-inch thickness on a parchment or wax paper. Cut out disks (any shape), approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Transfer the shaped cookies to a parchment lined baking sheet, and bake in an oven preheated to 350 degrees F for 10 minutes or until edges turn golden. Cool on a wire rack. Heat the jam and spread on the solid disk (without windows!) with a layer of hot jam/preserve. Take another cookie with the center cut out, and sandwich both together. Sprinkle with confectioner’s sugar, and then fill the holes with more jam/preserve (A pastry bag fitted with a small nozzle icing tip might help a lot.) Keep and serve at room temperature.
Cookie Recipe courtesy – Food TV
Blueberry Conserve
2 cups Blueberries
1 cup Sugar (reduce according to your taste)
Mix berries and sugar and cook under medium heat for 5 minutes or till the berries turn tender. Cool. In a blender, blend the mixture till it is smooth. Transfer to a heavy bottom sauce pan, and stir till the mixture thickens. Cool to room temperature. Keep refrigerated.
Cookies
3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar
Cream butter, add sugar and continue creaming. Add egg, lemon zest, vanilla, ground almond and mix well. Stir or sift dry ingredients together in a bowl and blend with the creamed mixture. Divide the dough into 2 portions, form thick disks and chill for 20 minutes. Roll out dough with floured rolling pin to 1/8-inch thickness on a parchment or wax paper. Cut out disks (any shape), approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Transfer the shaped cookies to a parchment lined baking sheet, and bake in an oven preheated to 350 degrees F for 10 minutes or until edges turn golden. Cool on a wire rack. Heat the jam and spread on the solid disk (without windows!) with a layer of hot jam/preserve. Take another cookie with the center cut out, and sandwich both together. Sprinkle with confectioner’s sugar, and then fill the holes with more jam/preserve (A pastry bag fitted with a small nozzle icing tip might help a lot.) Keep and serve at room temperature.
Cookie Recipe courtesy – Food TV
42 comments:
Hey I am the first one to comment again!Looks yummy and as always brilliant pictures:)
simply can't resist to say. What a gr8 cook you are!
I bet a slice of strawberry in the middle of those wouldn't look too outta place :)
Oh my god..they are soo beautiful. I love all your creations Archana.If you lived somewhere near I would have come to your place and taken a class :).
What a good looking cookie. Thank you so much for sharing this.
Those cookies are look cute!! I am a huge fan of jam filled cookies, now thanks to you I can make them on my own!! Great pictures Archana! You are awesome :-)
Wowwwww is all I can say...Photos are simply superb...:-)
KeralaGirl
Oh I love linzers. They must taste amazing with homemade preserves!
great looking, mouth watering cookie. I can get my daughter to do anything for me if I make this for her!
Hey Archana,
They look awesome...
Hi Archana, last night things got messed up and dinner did not come out as expected. I'll make the naans again sometime soon and let you know.
Hi Archana,
Yummy Cooking.I like the way you dusted cookies.
Thanks for sharing.
Vineela
Archana, im coming over there right now to have both the cookies and the crepes..what say?:-)
picture perfect!
WOW!! Those cookies are so cute !
Now this i can try, I'll try baking the cookies and use storebought Blueberry preserves.
BTW i tried your chilli crepes. Too Good. Making crepes instead of parotta is brilliant idea. It was so easy to make these. This the first time iam trying chilli crepes.Thank you for the recipe. I dint have celery or celery seeds, except for that i used the exact ingredients & measurements. Have posted the picture in my food pix & treasured recipes page.
Thank you !
WOW...they look delicious..they shud have been quite a mouthful..!! The pics are great too :-)
You are very classy,always.
Those pictures were too much, just felt like helping myself to a cookie.irresistable mmmmmmmmm You are an artist.
Its all mouthwatering!!!
Your blog is so much fun with food. Love it....
Thanks for visiting my blog...
MMMM, beautiful pictures. I love linzer cookies and I think blueberry filling would be delicious. You did a great job there.
Your creations are out of this world Archana-absolutely beautiful stuff and the effort you put in, shows.
Keep the good work going
Cheers
N
Just gorgeous Archana!
I love these jam filled cookies but I haven't tried them yet. Now I can follow your recipe. Blueberry filling must be awesome.
ooooh...When I bite into it, my mouth and teeth will be a dark deep blue with crumbs on my lips....
"Hello,Wake up! You are blog dreaming again!"
Sumi,
Thank you, you are a dear
Sowjanya
You are one yourself, thank you
WheresMM
Couldn't agree more, thank you.
Shilpa
Thank you. That would have been fun, i could have tasted all your lovely dishes too.
Krithika
Thank you, i love that look too
KA
Me too. Thank you, making of this cookie is a breeze. You are very kind as ever.
KG
Welcome back friend, thank you
Ashwini,
Me too,yes it did. Thank you
IndoSG
Thank you. She might even like assembling this cookie , that is one kid friendly step.
Madhu
Thank you
Nabeela
Cheer up... OK, next time..
Vineela
Thank you. I decided to slightly under dust as it looked better than fully covering it. I am glad that you liked it.
Archana
Come on over, bring Tania too. Plan a vaccation and come on over, all of you..
Shankari
Thank you
Priya
Thank you. You can even buy seedless raspberry jam and make the original. Thank you for letting me know,your chily crepes looks super dashing good. Don't worry i have made it many times without celery too, and it still tastes good.
Priya
Thank you, everyone loved it, esp. kids!!
Disha
Thank you
Starry N
Thank you, please do take one....
Priya
Thank you for visiting, and thanks again for these nice words.
Sher
Thank you, i love it too..
Nandita,
Thank you so much for these kind words friend.
Indira
Thank you so much Indira, these are my favorite cookies too. Blueberry jam went very well along, it was good.
LG
I love the blue tongue you get after eating fresh bluberries, if i was a kid, i would have shown that around. Keep eating and dreaming LG, and stop only when you want to.. Ha..Ha.. Thank you
What a great cookie!!Archana,I feel little jealousy :-)
Absoulutely delicious! Girl, you are an wonderful baker and you have a magic wind in your hand:), always enjoy your posts!
I honestly like u'r 'open heart' Archana!!...But I feel like eating them off now!! :)
How beautiful they are! Can I take one?
They look a melt-in-the-mouth kind. I am going to try these for sure. Good one Archana...
Visiting ur blog for the first time. I must say that u have a very appetising blog. The pics make me really hungry...
Keep up the good work..
Hi Archana,
The cookies look as delicious as your cakes! My mom makes a shortbread cookie called thumbprint cookies with apricot jam filling -- along the same lines but far less elegant.
Your photo is especially lovely -- is that a hydrangea flower in the background?
Archanat
I can tell besides you've excellent skill in baking, also have green thrumb!
Btw, your cookies look as romantic as the country of origin, really lovely!
Why the hell is everyone talking abt food!!:-)
Am hungggrrryyyyyY!!
Oh so divine!!!!
Hey Archana, I was always here. Always a regular visitor. Only reason I rarely comment is I am lacking words for your creativity :-))Btw tried Veg Puffs yesterday and as u suggested did the egg brushing and oh my what difference it made!!! It really puffed up gave the golden colour and for once I could call it "Puffs" :-) Thanks for sharing the tip.
I have to say Archana, you posrts some of the most classy recipes. All of the recipes are great for a nice candle lit dinner you would want to cook for your better half. So, this page is bookmarked by me for those times... ;-)
Archana, those cookies look delectable. We had a lot of blueberries at home and I wish I had come across your post before we devoured them as is.
My daughter asked me a question that I have no answer to: why do blueberries have a crown?
:-D
Niceeeee... so cute! I would really like to taste one...
Ciao.
Sudha,
In my last comment I accidentally called you by my name!!!!! Sudha is such a lovely name, I was just sleepy!
Surya,
Thank you, that cookie might be feeling very proud.
Kitchenmate
Thank you for your encouragement friend, here is my spell for you today
“Rictusempra” (Just kidding, too much Harry Potter)
Shynee
Thank you, please do…
RP,
Take all please….
Ellamedutholoooo..
Thank you
Tina
Welcome to Spicyana, I am so happy that you liked it. Do visit again.
Linda
Thank you for telling me about thumbprint cookies, I just googled for the word and saw many. Looks so good. I have never made it before but will try it out for sure. I am so happy that you liked the photo, yes, that’s a hydrangea in the background.
Gattina,
Thank you, I am glad to hear that, we are trying to grow some vegetables this year. I agree….
Anand,
Have some cookies, please.
Pushpa
Thank you
KG
What a relief ! It is so good to hear that friend. I am so glad that the tip worked well for you. Thank you so much for letting me know.
Ricky
Thank you for visiting Spicyana, thanks again for all these kind words. Hope the recipe works well for you.
Manisha
Thank you, I will remind you about this recipe well before next blueberry season. Kids do dare to think!!!! I never thought about it before, but T has the explanation for this situation. The crown is actually a vestige of the sepal of the blueberry flower. Now when I look at the blueberry flower photo given in the wikipedia article for the berry, I get hints on how the crown actually forms. In my strictly personal opinion, blueberry wears a crown because it knows that it is a blue blood berry, too rich in antioxidants!!!
Orchidea
Thank you. Have some please…
Seriously ... You ARE a Professional! Great pictures Archana.
Cheers,
Nav
Hi Archana,
I love baking too! Please can you give me the weight in grams for this recipe. Not gonna get those berries here, but i want to try the cookies.
Nav,
Thanks a bunch
Sree,
Here's the conversion.
170g butter
115g sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
240g finely ground hazelnuts or almonds
250g cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
A jar of mixed fruit jam
Powdered sugar ( to dust)
This will taste good with any avaible jam/preserve. A mixed fruit jam will be good. You will have to heat it to make get a softer consistency. Have fun, it is going to be good.
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