These Linzer cookies made with fresh milled flour will make you feel like you are sipping tea at the sweetest of tea parties. They are buttery, crispy, delicate and just the right amount of sweetness. Not to mention, they are adorable!
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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In the past, I have added an almond extract to my shortbread cookies. This recipe is made with fresh milled soft white wheat and almond flour. Not only is the flavor incredible, but the texture is perfect. They are light, buttery and have just the right amount of snap.
Equipment you will need
Grain mill
Digital scale or dry ingredient measuring cups
Liquid measuring spoons
Stand mixer
Rolling pin
Silicone mat
Off-set spatula
Sheet pans
Parchment paper
Ingredients you need for Linzer Cookies
Soft white wheat-225g (2 cups flour)
Almond flour-I use a blanched almond flour 60g (1/2 cup)
Butter-unsalted, room temperature-1 cup, 2 sticks
Powdered sugar-65g (1/2 cup) plus extra for dusting the cookies
Vanilla extract-1 tsp
Salt-1/2 tsp
Jam: Raspberry, blueberry, strawberry (any will work)- 1/2 cup
Let’s Bake!
Start by milling your soft white wheat berries.
In your stand mixer fit with a paddle or similar attachment, add the room temperature butter and powdered sugar. Mix until completely smooth and combined. Scrape down sides and bottom of bowl as needed. Add vanilla extract.
In another bowl, add the wheat flour, almond flour and salt.
Slowly pour the flour mixture into the butter mixture, mixing on low speed so you do not throw flour out of the bowl.
Mix on medium speed until the dough comes together and is a smooth, cohesive mixture. Be sure to scrape the sides and bottom of your bowl frequently to confirm no large chunks of butter remain un-mixed.
Scoop dough out onto a layer of plastic wrap and shape into a disc. Place in the refrigerator for atleast 45 minutes.
Remove dough from the refrigerator. Sprinkle a light dusting of flour onto your silicone mat. Roll the dough to 1/4″ thick. The dough can be very sticky, you may need to rub flour on your rolling pin.
Cutting the Linzer Cookies
Using your Linzer cookie cutter, cut an equal number of bases (no shape cut out of center) as you cut out tops (shape cut in the center. I usually get 24-28 cookie sandwiches out of the batch of dough. Place the cut outs on a sheet pan lined with parchment paper.
The more you handle the dough, the softer it will get and therefore more difficult to work with. I like to use a small, metal, offset spatula to pick the dough up off of the silicone mat. If it is sticking too much, add a little more flour under your dough or put your dough back in the refrigerator for a couple of minutes.
After all cookies are cut out, place your pans back in the refrigerator for 30 minutes. As tempting as it is, do not skip this step! Chilling the dough will help it retain its shape while baking.
While the cutouts chill, preheat your oven to 350 degrees F.
Place the cookies in the oven and bake for 12 minutes.
When the cookies are finished, they will be a light golden brown.
Filling those adorable cookies
Once cooled, flip the cookies over that do not have a cutout in the center. Scoop a heaping teaspoon of your favorite jam into the center .
Take the top cookie, with the cutout, and place on top of the jam. Press down lightly to allow the jam to ooze through the cutout.
Dust the top of the cookies with powdered sugar. Enjoy!!
Store these in an airtight container in the refrigerator for 2 weeks.
Linzer cookies made with fresh milled flour
Equipment
- Digital Scale or dry measuring cups
Ingredients
- 2 sticks butter, unsalted 1 cup
- 65 grams powdered sugar, additional for dusting 1/2 cup
- 60 grams almond flour 1/2 cup
- 225 grams soft white wheat 2 cups
- 1 tsp vanilla extract
- 1/2 tsp Redmond's Real Salt
- 1/2 cup Raspberry jam (Can use any jam you prefer)
Instructions
- Start by milling your soft white wheat berries.
- In your stand mixer fit with a paddle or similar attachment, add the room temperature butter and powdered sugar. Mix until completely smooth and combined. Scrape down sides and bottom of bowl as needed. Add vanilla extract.
- In another bowl, add the wheat flour, almond flour and salt.
- Slowly pour the flour mixture into the butter mixture, mixing on low speed so you do not throw flour out of the bowl.
- Mix on medium speed until the dough comes together and is a smooth, cohesive mixture. Be sure to scrape the sides and bottom of your bowl frequently to confirm no large chunks of butter remain un-mixed.
- Scoop dough out onto a layer of plastic wrap and shape into a disc. Place in the refrigerator for atleast 45 minutes.
- Remove dough from the refrigerator. Sprinkle a light dusting of flour onto your silicone mat. Roll the dough to 1/4" thick. The dough can be very sticky, you may need to rub flour on your rolling pin.
- Using your Linzer cookie cutter, cut an equal number of bases (no shape cut out of center) as you cut out tops (shape cut in the center. I usually get 24-28 cookie sandwiches out of the batch of dough. Place the cut outs on a sheet pan lined with parchment paper.
- The more you handle the dough, the softer it will get and therefore more difficult to work with. I like to use a small, metal, offset spatula to pick the dough up off of the silicone mat. If it is sticking too much, add a little more flour under your dough or put your dough back in the refrigerator for a couple of minutes.
- After all cookies are cut out, place your pans back in the refrigerator for 30 minutes. As tempting as it is, do not skip this step! Chilling the dough will help it retain its shape while baking.
- While the cutouts chill, preheat your oven to 350 degrees F.
- Place the cookies in the oven and bake for 12 minutes.
- When the cookies are finished, they will be a light golden brown.
- Once cooled, flip the cookies over that do not have a cutout in the center. Scoop a heaping teaspoon of your favorite jam into the center .
- Take the top cookie, with the cutout, and place on top of the jam. Press down lightly to allow the jam to ooze through the cutout.
- Dust the top of the cookies with powdered sugar. Enjoy!!Store these in an airtight container in the refrigerator for 2 weeks.
Nutrition
FAQ-Linzer cookies made with fresh milled flour
Why do I have to chill the dough twice?
This feels redundant, but I assure you it will result in a prettier cookie! There is a lot of butter in this cookie, which provides a wonderful crispy texture. This does however cause the cookies to spread out some while baking. Since these cookies have a very distinct shape, chilling the cookie will make that butter really cold and keep it from spreading out too much!
Can I freeze these cookies?
If you plan to freeze these cookies, I recommend doing so before you fill them with jam. Place the baked cookies into an airtight container or a ziplock freezer bag and freeze for up to 3 months. Pull the frozen cookies atleast an hour before you need them, and fill with jam and dust with powdered sugar.
What flavor jam is best in these cookies?
The traditional filling is raspberry, however I love to make a blueberry thyme or strawberry rosemary jam for a little extra flavor! You can use lemon curd, orange marmalade or any other jam.
THANK YOU!
Thank you so much for trying this recipe, I hope you love Linzer cookies as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.