Today we're going to make cookies for snack time, what do you think of the idea? I'm sure you'll love it, as I do. And if I also tell you that this recipe for jam cookies is very easy and ideal to make with the little ones at home, you'll run out of time to gather all the ingredients and put on your apron.
These jam cookies, or Linzer cookies, are typical Austrian biscuits and are very festive. But they come together so quickly and look so good that they're great to make every week, even when it's not Christmas. With their sandwich shape, between two portions of dough peeks a jam filling that not only gives them color but sweetens every bite. They're perfect tea cookies or a lovely companion to your afternoon milky coffee. And with a pretty cutter, they become an original, delicious, handmade gift. You couldn't ask for more!
Take the butter out of the fridge and the flour from the pantry—here's the recipe for the jam cookies you'll want to have for snack every day.
Ingredients
- 100 g butter at room temperature
- 170 g icing sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 g plain, all-purpose flour
- 150 g raspberry jam (or the jam you prefer)
Preparation
- Place the butter and sugar in the bowl of your KitchenAid stand mixer and fit the flat beater. Mix at speed 2 just until the two ingredients come together, about 1 minute.
- Now add the egg and vanilla extract. Mix again just enough, at speed 2, until the egg is incorporated.
- Gradually add the flour, continuing to mix at the same speed. When you see the dough forming, stop the mixer.
- Form the dough into a ball and wrap it in cling film, then refrigerate. Let it chill for about 30 minutes.
- After the time has passed, preheat the oven to 190º C and take the dough out of the fridge. Remove the cling film and divide the dough into two parts to make it easier to work with. Wrap one portion in cling film and place the other on a lightly floured surface. Roll it out with a rolling pin to a thickness of about 3 mm.
- Cut the dough with a round cutter and place the cookies on a baking tray lined with parchment paper.
- Put a little jam on each cookie.
- Roll out the other portion of dough to the same thickness (about 3 mm) and cut with the same cutter. Now, using a smaller cutter, make holes in the center of each cookie.
- Place the cookies with the central hole over the jam-covered cookies.
- Bake the cookies for about 7–9 minutes. When you see the edges just beginning to lightly brown, they'll be ready.
- Remove the cookies from the oven, sprinkle a little icing sugar on top, and let them cool on a rack before enjoying them with your favorite tea or a nicely frothed cappuccino.
Tips
- We filled these cookies with raspberry jam, but you can use whichever you like best. You can also bake the halves without jam and, once cooled, spread a little of this homemade cocoa and hazelnut spread.
- To help the cookies with the hole stick easily to the jam-covered bases, you can lightly brush the edges of the base cookie with milk or water.
- These cookies are delightful and make a perfect snack. You can make the dough, roll it out, and store it in the freezer. You'll always have dough ready to cut and bake delicious cookies at any moment or when unexpected guests arrive.
