Food Recipes Chocolate Linzer Cookies Be the first to rate & review! These gorgeous and sophisticated holiday cookies will be the highlight of any dessert spread. By John Somerall John Somerall John is a highly trained test kitchen professional with over a decade of cooking and recipe writing experience and a passion for all things related to food. He has a profound understanding of what makes food taste great and look amazing, while also being able to translate difficult recipes into manageable feats for the home cook. Real Simple's Editorial Guidelines Published on November 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 40 mins Total Time: 2 hrs 45 mins Yield: 20 cookies The world-famous Linzer cookie is a close relation to the linzertorte, a pastry crust spread with jam and topped with a lattice crust that hails from Linz, Austria. In this striking cookie, cocoa powder flavors the dough and jewel-like jams peek through cookie cut-outs, adding a pop of bright flavor and color. This is a cookie that will shine on a dessert platter, and it's also an excellent option for a cookie decorating party. Play around with the cut-out shapes for both the base and the windows with circles, triangles, scalloped edges, or dreidel-shaped cutters. Ingredients 1 ½ cups all-purpose flour, plus more for cutters ¾ cup unsweetened cocoa powder 1 teaspoon kosher salt ¾ teaspoon baking powder ¾ cup (1½ sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting (optional) Jam or marmalade, for filling Directions Whisk flour, cocoa powder, salt, and baking powder in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla; continue beating on medium-high, scraping down sides of bowl as needed, until incorporated, about 1 minute. Reduce speed to low and add flour mixture, beating until dough comes together, about 1 minute. Divide dough into 2 equal balls; shape each into a disk. Wrap each disk in plastic wrap and refrigerate until firm, at least 30 minutes and up to 24 hours. Working with 1 disk at a time, roll out dough between 2 sheets of parchment paper into a 9-by-8-inch rectangle (1/8 inch thick). Transfer dough, still sandwiched between parchment, to refrigerator. Chill until very firm, about 1 hour. Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large, rimmed baking sheets with parchment paper. Carefully peel away top sheets of parchment from dough and punch out cookies with a floured 2-inch round cutter. Cut out centers of half the cookies with a floured 1-inch round cutter. (Save centers to roll out with scraps.) Carefully transfer cookies to baking sheets. Bake cookies until edges are set, 7 to 10 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat rolling, cutting, chilling, and baking process with remaining dough scraps. Sift confectioners' sugar over cooled cut-out cookies, if desired. Spread 1 teaspoon jam or marmalade over each whole cookie and top with a cut-out cookie. Store cookies at room temperature in an airtight container for up to 5 days. Rate it Print