I am so glad I am finally able to share with you a recipe for linzer cookies. These beautiful cookies are great for holidays, and can be made in different shapes and sizes each time. I was really eager to try them out and as Easter is rapidly approaching I think it is a perfect time for them, especially that strawberry season begins. These nutty flavorful cookies always make a good impression on holiday tables and they taste even better than they look. What better way to welcome spring that keeps delaying to arrive than with these flower shaped cookies?
Linzer cookies are usually spiced with cinnamon and have raspberry jam for filling but this time I’ve wanted something different. I’ve used homemade strawberry jam for filling and cardamom instead of cinnamon as it makes such a good pair with the strawberries. Added cardamom in both cookies and jam, the flavor is not too intense, just the right amount to make you fall in love with these cookies from the first bite.
These strawberry cardamom linzer cookies completely melt in your mouth, they are good to serve from the moment you sandwich them together though after a couple of hours or the day after are totally divine. The flavors combine so well, and the cookies get softened a bit from the jam. Definitely one of best cookies ever.
Strawberry Cardamom Linzer Cookies
- 1 cup (226 g) unsalted butter
- 2/3 cup (135g) sugar
- 2 eggs
- 1 tsp (5g) vanilla extract
- 1 cup (100g) ground almonds , toasted or plain
- 3 cups (380 g) flour
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) salt
- 1/2 tsp (1g) ground cardamom
Strawberry Cardamom Jam
- 14 oz (400g) fresh or frozen strawberries
- 1/2 cup (100g) sugar
- 1 tbsp (15ml) water
- 1 tbsp (15ml) lemon juice
- 1/2 tsp (1g) ground cardamom
- powdered sugar
- In a medium bowl combine flour with baking powder, salt and cardamom.
- In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add the almonds and flour mixture and stir to incorporate.
- Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
- Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.
- Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
- On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
- Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
- Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.
- Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
- Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
- Gently sandwich cookies together and let stand for several hours before serving.