Ruqayyah Snyder
Austrian jam cookies, also known as Linzer cookies, are a delicious and tender treat. They are traditionally made with ground almonds and filled with jam, usually raspberry or apricot. The dough can be a little tricky to work with as it is quite dry and crumbly, but the final product is a soft and buttery cookie that is well worth the effort. Linzer cookies are a Christmas classic, but they can be enjoyed all year round and are perfect for any holiday or special occasion.
| Characteristics | Values |
|---|---|
| Type of cookie | Shortbread |
| Texture | Soft, buttery, crumbly, light, tender |
| Taste | Nutty, rich, sweet |
| Filling | Jam ( raspberry, apricot, strawberry, mulled wine, blueberry ginger, blackcurrant, etc.) |
| Other ingredients | Butter, flour, sugar, eggs, lemon zest, vanilla, cinnamon, almonds, salt |
| Baking time | 8-20 minutes |
| Baking temperature | 150-180°C |
| Storage | Airtight container at room temperature for up to 3 days |
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What You'll Learn
Preparing the dough
To make Austrian jam cookies, you'll need to prepare the dough before shaping and filling the cookies. Here's a step-by-step guide to preparing the dough:
First, gather your ingredients. For the dough, you'll need flour, sugar, butter, and other flavourings. Some recipes suggest using all-purpose flour, while others recommend a combination of almond flour and all-purpose flour for a delicate, nutty flavour. You'll also need butter, preferably unsalted, so you can control the amount of salt added. If you only have salted butter, you can use it, but consider reducing the amount of additional salt in the recipe. For the sweetener, powdered sugar is preferred over granulated sugar to achieve the ideal texture. You'll also need egg yolks, which provide flavour, texture, and tenderness to the dough. Finally, you'll need aromatics like vanilla, lemon zest, and salt to enhance the flavour profile.
Next, prepare your workspace. Ensure all ingredients are at room temperature to prevent the batter from curdling. Take the butter and eggs out of the fridge about an hour before you start making the dough. You'll also need a stand mixer with a paddle attachment or a handheld mixer to cream the butter and sugar together. If you don't have a mixer, you can cream the butter and sugar by hand, but it may require some persistence to achieve a smooth consistency.
Now, it's time to mix the dry ingredients. In a large bowl, combine the flour, almond flour (if using), cinnamon, baking powder, and salt. Set this mixture aside while you work on the wet ingredients.
In your stand mixer or a separate bowl, cream the butter and sugar until fluffy and well-combined. Add the egg yolks, vanilla, lemon zest, and salt to the mixture and continue mixing until everything is incorporated. If you're using a handheld mixer, a low speed should be sufficient.
Gradually add the dry ingredients to the wet ingredients in small batches. Mix after each addition until a cohesive dough forms. Depending on your recipe, you may also add ground almonds or other mix-ins at this stage. The dough for Austrian jam cookies tends to be on the drier and crumblier side, which is necessary for the light, tender texture of the baked cookies.
Once the dough is mixed, it's essential to keep it cold for easy handling. If the dough becomes too warm, chill it in the refrigerator or freezer for a few minutes before rolling and cutting. You can also make the dough in advance and store it in the refrigerator for up to five days or in the freezer for up to eight weeks.
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Shaping the dough
First, it is important to ensure that your dough is the correct temperature. The dough should be cold for easy handling, so if it gets too warm while you are working with it, chill it in the refrigerator or freezer for a few minutes before proceeding.
Next, you can begin shaping the dough into balls. Measure out the dough by teaspoonfuls and roll them into balls. This recipe is prone to crumbling, so be patient and gentle during this step. If the dough is very hard and difficult to roll, let it stand at room temperature for an hour or two to soften slightly before proceeding.
Once you have your dough balls, you can create the indentations that will be filled with jam. There are a few methods you can use to create these indentations:
- Use your finger to gently press into the centre of each dough ball.
- Use the end of a wooden spoon to create the indentations.
- If you are making Linzer-style cookies, use a cookie cutter with a smaller cutter inserted into it to cut out the centre of half of your dough rounds.
After creating the indentations, you can roll the cookie balls in egg white and then chopped almonds, if desired. This will give your cookies a nutty flavour and a crunchy texture.
Finally, place the shaped dough onto a prepared baking sheet, leaving about 1 inch of space between each cookie to allow for spreading during baking.
Remember, the dough for Austrian jam cookies can be a bit tricky to work with due to its crumbly and dry nature, but don't be discouraged! Take your time, and your cookies will turn out delicious.
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Filling the cookies
Filling Austrian jam cookies is a simple process, but it requires a bit of patience. The first step is to warm your jam of choice until it becomes runny. You can use any flavour of jam you like, but traditional options include apricot, strawberry, or raspberry jam. If you want to add a little twist, stir in a teaspoon or two of rum for flavour.
Once your jam is ready, it's time to fill the cookies. If you're making Linzer-style cookies, spread about a teaspoon of jam onto half of your cookies, being careful not to spread it all the way to the edge. For other types of Austrian jam cookies, such as thumbprint cookies, use a spoon to fill the indentations in the cookies with jam.
After filling, dust the tops of the cookies with powdered sugar. This adds a nice touch of sweetness and creates a pretty presentation. Finally, place the tops of the cookies on the jam-covered bottoms and press gently to seal. Be careful not to press too hard, as the cookies are delicate and can break easily.
Austrian jam cookies are best enjoyed the day they are made, as the cookies tend to absorb some liquid from the jam over time. However, you can store any leftover cookies in an airtight container at room temperature for up to three days.
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Baking the cookies
Once you have prepared your Austrian jam cookie dough, it's time to start baking!
First, preheat your oven to 300°F (150°C). While the oven heats up, grease your cookie sheets and measure out the dough by teaspoonfuls. Roll these portions into balls, and dip them into chopped almonds. Place the dough balls onto the prepared cookie sheet, leaving about an inch of space between them.
Next, create a small indentation in the centre of each cookie. You can use the end of a wooden spoon for this, or your finger. Fill the indentations with jam, using a teaspoon or a pastry bag. You can fill the cookies with your favourite jam, but apricot, strawberry, or raspberry are traditional options. If you want to be adventurous, you could even add a bit of rum to the jam!
Now, the cookies are ready to bake! Place them in the oven for 15 to 20 minutes, or until they are golden brown. When they are done, remove them from the oven and let them cool on a wire rack.
Austrian jam cookies are best enjoyed the day they are made, but you can store any leftovers in an airtight container at room temperature for up to three days.
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Storing the cookies
Storing Austrian jam cookies
Austrian jam cookies are best enjoyed the day they are made. However, you can store them in an airtight container at room temperature for up to three days. To store the cookies for longer, you can freeze the raw cookie dough wrapped in plastic foil and defrost it overnight in the fridge before baking.
If you have baked the cookies and want to store them, place them in an airtight container. They will stay fresh for about two to three days at room temperature.
To enhance the flavour and texture of the cookies, some people recommend storing them in an airtight container for at least two days before serving. This allows the cookies to become tender and gives the jam filling time to set.
If you are making the cookies ahead of time for a special occasion, you can make the dough in advance and store it in the refrigerator for up to five days or freeze it for up to eight weeks. This will save you time and effort when you are ready to bake the cookies.
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