Mini Linzer Cookies from Barefoot Conessa Ina Garten
Delight in the buttery, nutty perfection of Mini Linzer Cookies, an Ina Garten classic inspired by the Austrian favorite. These delicate sandwich cookies feature a shortbread-style dough subtly flavored with almond and vanilla extracts, creating a melt-in-your-mouth texture that pairs beautifully with the sweet, tangy bite of raspberry preserves. With their charming cut-out tops, lightly dusted in confectioners' sugar, these cookies are as elegant as they are delicious. Perfect for holidays, tea parties, or special occasions, this recipe combines simple techniques with timeless flavors, making it a must-try for any home baker. Whip up a batch in just under an hour and savor the perfect balance of sweetness and sophistication!
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Recipe Information
Ingredients
- 227 g Unsalted butter, at room temperature
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 280 g All-purpose flour
- 0.25 tsp Kosher salt
- 0.5 cup Raspberry preserves, seedless
- 50 g Confectioners' sugar (for dusting)
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
Add the vanilla extract and almond extract to the creamed mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour and kosher salt.
Gradually add the dry ingredients to the butter mixture on low speed until the dough comes together. Be careful not to overmix.
Shape the dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes to 1 hour, or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Roll out one disc of dough on a lightly floured surface to about 1/4-inch thickness.
Using a 2-inch round cookie cutter, cut out cookies and place them on the prepared baking sheets. Using a smaller cutter (such as a 3/4-inch star or heart), cut out shapes from the center of half of the cookies. These will be the tops of the Linzer cookies.
Repeat with the second dough disc, re-rolling scraps as needed.
Bake the cookies for 15-20 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on wire racks.
Once the cookies have cooled, spread about 1 teaspoon of raspberry preserves onto the flat side of each whole cookie (the bottom cookies).
Dust the tops (the cookies with the cut-outs) with confectioners' sugar before placing them on top of the raspberry-covered bottoms to create sandwiches.
Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.3 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 15 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
