Lemon Linzer Cookies

A delicate treat that marries the buttery richness of shortbread with the tangy sweetness of lemon curd. These classic treats, originating from Austria, are known for their charming cut-out designs and sweet, jam-filled centers. In this recipe, we give the traditional linzer cookie a refreshing twist by filling them with tangy lemon curd, adding a zesty burst to every bite.

What are Linzer Cookies?

Linzer cookies are a type of sandwich cookie made from two almond-flavored shortbread rounds. The top round typically has a decorative cut-out in the center, allowing the filling to peek through. Traditionally, these cookies are filled with raspberry jam, but they can be filled with various fruit preserves or curds, making them versatile and perfect for any occasion.

Why This Recipe Works:

• The combination of almond-flavored shortbread and zesty lemon curd creates a delightful contrast of flavors.
• The tender, buttery texture of the cookies pairs perfectly with the creamy lemon filling.
• The decorative cut-out designs make these cookies visually appealing and perfect for gifting or special occasions.
• This recipe offers a simple yet impressive dessert option that will wow your family and friends.

About This Recipe:

Difficulty: While they may look intricate, these cookies are surprisingly easy to make, making them suitable for bakers of all skill levels.

Texture: The cookies have a tender, crumbly texture that melts in your mouth, while the lemon curd filling adds a creamy element.

Flavor: The almond-flavored shortbread provides a subtle nuttiness, complemented by the bright, tangy flavor of the lemon curd.

Time: This recipe takes approximately 1 hour to prepare and bake, plus additional time for chilling the dough and assembling the cookies.

Recipe Ingredients:

For the lemon curd:

• egg yolks
• sugar
• lemon 
• salt 
• butter

For the cookies:

• unsalted butter 
• granulated sugar
• lemon 
• egg yolk
• vanilla extract
• all-purpose flour
• almond flour
• salt
• powdered sugar

Overview:

1. Prepare the dough by creaming butter and sugar, then adding almond flour, all-purpose flour, and almond extract.
2. Chill the dough to make it easier to handle, then roll it out and cut out pairs of cookies using a round cutter and a smaller cutter for the center of half the cookies.
3. Bake the cookies until they are lightly golden around the edges, then let them cool completely.
4. Spread a dollop of lemon curd on the bottom halves of the cookies, then sandwich them together with the top halves.
5. Dust the assembled cookies with powdered sugar for a finishing touch.

How-To:

1. Make the lemon curd first so that it has time to cool. Mix all the ingredients together and place it on top of a double boiler until thick.
2. Place a piece of plastic wrap on top, directly touching the top layer to prevent a film from forming. Allow to cool completely.
3. Make the cookies: cream together the softened butter, granulated sugar and lemon zest. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the creamed butter mixture, mixing until a smooth dough forms.
5. Divide the dough in half, shape each half into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until firm.
6. Roll out the dough and cut out the cookies. Cool for about 15 minutes while the oven preheats. Bake for 8-10 minutes.
7. Once completely cooled, dust powdered sugar on half the cookies. Spread lemon curd in the center of the remaining cookies. The assemble!

Top 5 tips for making this recipe:

1. Chill the dough before rolling it out to prevent it from sticking and ensure clean-cut cookies.
2. For a smoother texture, strain the lemon curd through a fine-mesh sieve before cooling.
3. Don’t overfill the cookies with lemon curd, as it may ooze out when sandwiching them together.
4. Experiment with different cookie cutter shapes for a personalized touch.
5. Store the assembled cookies in an airtight container in the refrigerator to keep them fresh.

Which cookie cutters should you use?

For the classic linzer cookie look, use round cookie cutters in two sizes – one larger for the base cookie and one smaller for the cut-out design in the center. You can buy specific linzer cookie cutters that come in a pack of two. One is a normal cutter and the other will also remove the center of the cookie.

If you do not have this special cutter, no worries! You can use any cookie cutter shape and then remove the center using a piping tip!

Linzer Cookie Fillings:

While traditional linzer cookies are filled with raspberry jam, the filling options are endless. In this recipe, we fill the cookies with zesty lemon curd for a refreshing twist. Other delicious filling options include strawberry jam, apricot preserves, chocolate ganache, or even Nutella.

Equipment for the Recipe:

• Mixing Bowls
• Whisk
• Measuring Cups
• Measuring Spoons
• Sifter or Fine-Mesh Strainer
• Hand Mixer or Stand Mixer
• Silicone Spatula
• Rolling pin
• Round cookie cutters (large and small) or linzer cookie cutters

Storage Tips:

Store the assembled linzer cookies in an airtight container at room temperature for up to 3 days. If you need to stack the cookies, place a sheet of parchment paper between layers to prevent sticking. You can also freeze the unfilled cookies for up to 1 month, then fill them with lemon curd just before serving for a fresh, citrusy treat.

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