Linzer cookies are the traditional Christmas sweets from Austria, which the whole world loves and prepares. Derived from the classic Viennese Linzer tart with butter dough and fruit jam filling, these butter cookies demand their time and attention. But preparing them, with all the rolling out, cutting out festive shapes, sticking together and sprinkling with powdered sugar on top, can be the experience which gets into the festive mood at home.
Here you will see the classic Linzer dough recipe with hazelnut flour, but since you are in Rosey’s mark edible roses space, the jam between the cookies is made of roses. Fittingly for Christmas, our choice fell on the combination of rose and cardamom, although any flavor combination of Rosey’s Mark rose jams would ‘stick’ just as well. Here is the recipe:
LINZER COOKIES WITH ROSE AND CARDAMON JAM
for about 18-20 double cookies
100 g soft butter
100 g brown sugar (can be replaced with white sugar)
160 g white flour
60 g hazelnut flour (or finely ground roasted hazelnuts)
1 tsp cinnamon
¼ tsp. salt
100 g Rosey’s Mark rose and cardamom jam
powdered sugar for decoration
- Beat the butter and the sugar with a mixer until smooth.
- Add the egg and beat well.
- In a small bowl, mix the flour, cinnamon and salt and stir.
- Add half of the dry ingredients mix to the liquid ingredients and whisk.
- Add the hazelnut flour and stir again.
- Finally, add the second half of the flour and beat to a thick sticky dough.
- Transfer the mixture to a piece of cling film, form into a disk and chill for at least 1 hour in the fridge.
- The firm dough is rolled out on a floured surface to a crust about 5 mm thick.
- Cut out cookies with a cookie cutter. It’s good to work quickly because the dough softens when warm.
- Place the cut cookies in a baking tray. In half of the cookies, make a hole in the middle using a smaller cutter. It’s best to do this directly in the pan to keep the shape.
- Shape the cut out pieces into a disc and cool again if they have softened a lot. Repeat rolling out and cutting.
- The biscuits are baked for about 10-12 minutes at 160°C until they are slightly golden on the edge.
- When the cookies with a hole have cooled, sprinkle them with powdered sugar.
- Put 1 tsp of Rosey’s Mark rose jam on the base cookies and top with the powdered sugar cookies.
with fruit juice, 290 g
In a single jar, we meet together the Queen of flowers, Bulgarian oil-bearing rose, and the Queen of spices, as cardamom is called in South India. The result – captivating flavor combining floral and spicy notes in one. This seasonal confiture with expressive character is excellent company to your winter breakfast, brunch and Christmas cookies.