Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
I am frustrated that most American recipes for this cookie get it wrong! The dough is supposed to have ground hazelnuts in it to be a true Linzer cookie ( or tart). Though tasty this is a jam sandwich cookie.
The recipe says to add baking cocoa. As soon as I added the cocoa I realized it must be a mistake. It was. The cookies look dull brown, not golden like the picture. I think the cocoa overpowered the spice flavoring. They were just ok. The best thing was the raspberry jam.
I lived in Germany for four years and my best friend was a German National. Linzer cookies are no meant to be eaten right out of the oven. Dust with a little powdered sugar and tuck them away while they soften up, They are excellent Christmas cookies.
Good but not what I expected. I thought these would be a light, crisp, melt-in-your-mouth cookie but found them to be hard/tough when eaten right after baking and assembling. I've baked for years and understand the need not to overmix the dough, which I did not. I stored the baked cookies in an airtight container and did find that the cookies softened up by the next day, however, the cookies still had a heavy texture. I used raspberry and blackberry preserves, which was tasty, but for all the work involved in making these cookies they are not worth making again.
I made these for Christmas and used a blueberry, raspberry, pomegranate spread I found at Costco. It was quite good.Field Editor since July, 2013
Love the taste of added raspberry jam! Delicious recipe.
Love these cookies! Made the batter and refrigerated. Got side tracked and never got around to baking them til several days later . . not a problem they were great! Needless to say this turned out to be a great recipe to make ahead. Next time I would let them stand outside of fridge for about 1/2 hour as when they stay in the fridge as long as they did, the batter was pretty hard. Wonderful taste & wonderful presentation!