Looking for a cookie with a fruity touch? Make these gorgeous and traditional Apricot Linzer Cookies!
Prep Time:30 Minutes
Cook Time:20 Minutes
Total Time:50 Minutes
Yield:Appx. 24 Cookies
2 cups All Purpose Flour
1 cup Almonds
1/4 cup Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Softened Unsalted Butter
1/2 cup Sugar
1 tablespoon Vanilla Extract
2 Egg Yolks
1 tablespoon Lemon Zest (finely grated)
1/2 cup Apricot Jam
1/4 cup Powdered Sugar
On medium heat, toast the almonds in a large saucepan while stirring frequently. Remove the almonds once they are hot to the touch and fragrant.
Let the almonds cool completely and then grind in a food processor with the 1/4 cup of sugar, until fine.
In a separate bowl, combine the flour, cinnamon, and salt. Then add the almond flour to this dry mixture.
With an electric mixer, beat the butter until fluffy, then gradually add 1/2 cup sugar while still beating.
Next, add the egg yolks, vanilla, and lemon zest to the butter.
Add small amounts of the flour to the butter mixture and continue to mix.
When the dough has formed, roll into a cylinder shape and wrap in plastic wrap. Place in the refrigerator for 2+ hours.
To bake: Preheat your oven to 350 degrees, and line a cookie sheet with parchment paper.
On a floured surface, roll out cookie dough to 1/4 inch thickness. Punch an even number of cookies with your chosen shape. Then punch half of the cookies with a smaller shape cutter in the center, to make a hole.
Keep the dough chilled as you work.
Bake the cookies for around 12 minutes, or until golden brown.
Once the cookies are completely cooled, spread the apricot jam across the cookies that do not have the center hole. Top these halves with the hole-punched cookies, pressing down lightly to make the jam peek through.
Dust with powdered sugar.
Keywords: Linzer Cookies, Traditional Recipe, Pop Shop America Recipes, Picnic Cookies