Linzer Cookies
A little cute cookie (think hearts for Valentine's Day for example) that makes the perfect gift for special occasions.
We made these back a few years ago, using our delicious Pineapple Jam recipe which I have to say is an excellent addition to this pastry. You can really add anything you like, (see our suggestions below) dip half in chocolate, dust with icing sugar, bag up, box up, gift away...or just keep them in the fridge or freezer for literally months.
We like the idea of these for any special occasion, but they are traditionally Christmas time treats...but just imagine a little red heart at the centre of your Valentine's Day cookie gift? Cute.
Try using any of the following recipes for the filling in these cookies;
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 170 Grams butter cold and cubed BUY
- 100 Grams raw caster sugar BUY
- 1 lemons zest only, finely grated
- OR 1 Teaspoons ground cinnamon
- 1 egg yolks
- 1 Teaspoon vanilla bean paste BUY
- 160 Grams bakers or strong flour
- 70 Grams almond meal Recipe
- 1 Pinch pink salt flakes BUY
Do
- 1
Place butter and sugar into the Thermomix bowl and chop 10 sec/speed 7.
- 2
Insert butterfly and whip 1 min/Butterfly/speed 4. Stop and scrape down sides of bowl about half way through this step.
- 3
Add vanilla and egg yolk and whip 20 sec/Butterfly/speed 4. Remove butterfly.
- 4
Add flour, almond meal, salt and combine 16 sec/dough/Interval setting. Scrape onto floured bread mat, flour again to work easily into a flat round disc. Wrap and refrigerate for at least 1 hour.
- 5
Remove dough from the fridge, it shouldn't be rock hard, so allow it to warm up a bit if needed. Roll out to 1/2cm thickness. Use a round cookie cutter and transfer to a lined baking tray.
- 6
Gather the dough, roll and repeat. (if the dough gets too sticky at all during this process, just refrigerate again until firmed up. Place the cut cookies into the fridge for at least 15 minutes.
- 7
Preheat oven to 175°C.
- 8
Cut the peekaboo hole out of half of the cookies. Bake 12-15 minutes or until edges are just beginning to brown. Cool for 5 minutes on the tray and then transfer to a rack to cool completely.
- 9
When ready to assemble, place a little filling (jam, praline paste etc) onto the base cookie, just in the centre. Top with the peekaboo cookie and press lightly to finish.
- 10
Dust liberally with icing sugar, keep in an airtight container in the fridge or freezer for up to 3 months.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
