Facebook | Pinterest | Instagram When my children are subject to a hair cut by yours truly, it erases any possibility of them being mistaken as “the cool kid” for a solid two weeks while the atrocity grows itself into something less-outrageous. Later when I rang the dinner bell, we couldn’t find him. That’s when we realized that he utterly refused to come downstairs. We could see him cowering on the landing in shame. YOU RUINED MY HAIR he screamed, with the melodrama that only a 4-year-old can muster. This, coming from a kid who routinely wears his underwear backwards, and loves to sport yesterday’s outfit, spilled lunch and all. Evidently my appalling haircuts are where he draws the line. But I am SO excited for the holidays this year, I just couldn’t help myself. I’ve been working ahead to get my new Christmas recipes to you before the big day (big month? big quarter? Let’s not forget the Filipino mantra, any month that ends in a “ber” is a Christmas month…words to live by, my friends) So, let’s dive in. Have you ever heard of Linzer cookies? Aren’t they adorable? They look SO impressive stacked up on a plate. These cookies are from Austria originally, based on a full-pie-size tart called a Linzertorte. The biggest difference between regular butter or shortbread cookies and Linzer is that there is almond flour called for in the dough, which brings an absolutely delightful texture and flavor. Like I mentioned, I am the biggest sucker for the almond-shortbread flavor combined with jam. If you MADE me pick my favorite Christmas cookie of all time, it might be these Raspberry Almond Thumbprint Cookies, and Linzer Cookies have the same flavor profile. (They might be my new favorite??) These look absolutely sunshine-y, right? Perfect for any time of year. You can’t usually find apricot jam that is smooth and doesn’t have pieces of fruit in it. So I pressed the preserves through a strainer to make a smooth jam, then spread them on the cookies. Add in some almond extract, the key flavor for these cookies! Then add in a couple large egg yolks. Using just the yolks gives us all the flavor and binding we need, and none of the rising properties of the whites. These cookies don’t need to rise much, we want them nice and thin. (The better to eat a dozen at a time..) Add in the regular flour and the almond flour. I experimented with sifting the almond flour, because it’s so gritty, but didn’t notice a difference. The cookies bake up just fine with no sifting. Which is nice because it was actually super annoying to get all that almond flour through the sifter!! Divide the dough on two sheets of plastic wrap and then wrap each one up into a little disc. (I just lost my mind going down the rabbit hole of whether a disc of dough like this is spelled disk or disc and I still can’t figure it out. 😂 ) Chill the discks for an hour or two in the refrigerator, until firm. Let the dough rest out of the fridge for a hot minute so that it’s easier to roll, then use a rolling pin to roll the dough out pretty thin, like 1/8 inch thin. Can you see in the photos, how thin it should be? Don’t make these cookies too thick, or they won’t be tender. Now it’s time to cut the dough! Here is the rough size of cookie cutters you need, to get a visual. Use a 2-inch cookie cutter to cut as many circles as you can. (Next time I want to try these fluted cookie cutters, wouldn’t that be so cute?) Then, use a 1-inch cookie cutter to cut out the centers of HALF of the cookies. Don’t do all of them! Or you won’t have any whole bottom-cookies to make a sandwich with. And all the jam would fall out. You’re no fool. Place the shaped cookies on the pan, you can put them pretty close together. Toss them in the freezer or fridge for a few minutes if you have the space! COLD dough going into a HOT oven is a huge part of what makes these cookies tender and flaky, instead of tough. If you can’t make room to chill the cookies once cut, then just hurry your butt up and get them in the oven! These cookies only bake for about 5-6 minutes. Don’t over do it!! Once they are completely cooled, add the jam on the whole cookies. You can use any kind of jam that you like! It’s helpful to stir it up in a bowl before adding to the cookies, so the jam goes on smooth. Black current jam is traditional in Austria, but tougher to find here! Strawberry jam is a favorite with my kids. Lemon curd would also be an AMAZING filling idea. Other options…Nutella? Biscoff? I mean, right?? Use a strainer to dust the tops of the cookies (the ones with the center cut out) with powdered sugar. I think it would be so fun to mix a little cinnamon or cardamom into your powdered sugar before dusting the cookies (but it would mute the almond flavor) So many options! Then, smash! Just look at these beauties. What neighbor would not be totally floored to receive this as a Christmas treat??
Salted Caramel Sandwich Cookies » talk about decadent, the homemade caramel is soooo fudgy Grandma Prudy’s Spritz Cookies » buttery little morsels of heaven, a family tradition Thumbprint Almond Raspberry Cookies » did you make these growing up?? My favvv Mexican Wedding Cookies » no matter what you call these, they’re a buttery bite of perfection Peanut Butter Blossom Cookies » I keep Hershey’s kisses in my freezer year round to make these anytime, no joke Thick and Soft Sugar Cookies » beautifully soft, perfect for adding tons of buttercream or royal icing Swedish Sour Cream Twists » the perfect dipper for your coffee or hot chocolate! Nutella Stuffed Gingerbread Cookies » if you haven’t tried this combo, it’s TIME Austrian Vanilla Crescent Cookies from Daring Gourmet Pfeffernusse Cookies from If You Give a Blonde a Kitchen
