I have to add that I forgot to turn the baking tray halfway through baking, so some of the cookies have a darker color than others (Paul Hollywood would not be amused! But it’s all good and fun when you’re baking at home). So keep an eye on the cookies and turn the tray halfway through for perfect cookies! 🙂
Recipe Linzer Cookies
yields: 10 assembled linzer cookies
Tools: (fluted) (linzer) cookie cutter, smaller cookie cutter for the inside, rolling pin, baking sheet lined with baking parchment
1/2 quantity pâte sablée
100 gr (homemade) jam of choice
icing sugar for dusting (optional)
1. Preheat the oven to 180C.
2. On a floured working surface, roll the pâte sablée to 5mm thickness. Cut out 20 cookies (re-roll if necessary) and cut a small figure out of 10 of those. Place cookies on a lined baking sheet and chill for 30 minutes.
3. Bake in the oven for 13-15 minutes, turning the baking tray around halfway through. Transfer cookies to a wire rack.
4. Warm jam in a saucepan with a little bit of water. Once cookies have cooled, spread some jam on one half of the cookies (without the figure spared out), then place the other half on top. Dust with icing sugar before serving (optional).