Dessert Recipes
Linzer Tarts Cookies (Linecké Cukroví)
About 25 - 30 cookie sandwiches
Are you in search of a creative twist for your Christmas cookies? Try Linzer Tarts Cookies (Linecké Cukroví). Filled with your favorite red marmalade, these cookies are an absolute delight! What's more, you can personalize them using any cookie cutters shape you prefer. Opt for a round shape for everyday enjoyment, or get festive with specific shapes. Read More
Dessert Recipes
Vegetarian
Before You Start
Let’s talk about important parts of the recipe before you start…
Discover the Joy of Linzer Tarts Cookies (Linecké Cukroví)
Are you in search of a creative twist for your Christmas cookies? Try Linzer Tarts Cookies (Linecké Cukroví). Filled with your favorite red marmalade, these cookies are an absolute delight! What’s more, you can personalize them using any cookie cutters shape you prefer. Opt for a round shape for everyday baking or intricate designs for the holidays. As Tom the Chef, I find that this cookie dough offers a perfect balance of texture and flavor, making it a staple for holiday baking. Whether you use strawberry preserve or another filling, the result is a beautiful cookie sandwich that everyone will love.
Mastering the Cookie Dough Consistency
When preparing Linzer Tarts Cookies (Linecké Cukroví), understanding the cookie dough consistency is crucial. After you process the flour, confectioners’ sugar, baking powder, lemon zest, butter, eggs, and vanilla at medium-high speed for about 2 to 3 minutes, the dough forms. However, I must note that the cookie dough will be sticky after processing. This is completely normal for this recipe. It is designed to harden during the following resting time in the fridge. Do not be tempted to add excess flour at this stage, as it might alter the delicate texture of your Christmas cookies.
The Importance of Proper Resting Time
Resting the dough is a vital step in holiday baking. You should wrap the dough with plastic wrap—scooping it onto the wrap and covering it—and let it cool in the refrigerator. The goal is to let it cool until it is partially, but not totally, hardened, which takes about 1 hour. If you want to work with the dough soon, a helpful tip is to form it into a disk rather than a roll shape. Be careful, though; if the cookie dough for your Linzer Tarts Cookies (Linecké Cukroví) fully hardens (for example, if left overnight), you must remove it from the refrigerator about an hour before using your cookie cutters to make it pliable again.
Techniques for Rolling and Cutting
To create the perfect cookie sandwich, work one-by-one on a floured surface. I cannot stress enough that the dough needs to always sit on a floured surface during flattening to be able to separate the cut cookies. Using a rolling pin, flatten the dough to about 1/8″ – 3/16” thickness. If the dough starts sticking, simply add flour. It is essential to work fast. If it becomes hard to work with the cookie dough because it becomes too soft to form the crescents, place it back in the refrigerator. Using your cookie cutters, ensure you cut even numbers of each shape so you can later create a sandwich. This attention to detail ensures your Linzer Tarts Cookies (Linecké Cukroví) look as good as they taste.
Baking to Perfection
When baking these Christmas cookies, preheat your oven to 350°F. Bake them until the surface turns from a doughy texture to solid but slightly fluffy, which usually takes about 8 to 10 minutes. I recommend rotating the baking sheets in the middle of baking. If flattened unevenly, each cookie can have a slightly different baking time, so closely watch them as you get close to the end. Right after baking, the cookies have a soft texture. This can make some people confused and think it is a sign of underbaking, leading them to overbake. To ensure your Linzer Tarts Cookies (Linecké Cukroví) are properly baked, trust the surface texture and bake for at least 8 minutes for the best results.
Assembly and Final Resting
Once your cookies have totally cooled on the baking sheet or cooling rack, it is time to assemble the cookie sandwich. Spread the strawberry preserve (or any red marmalade) on one cookie and cover it with the other. A key step that creates the specific texture of Linzer Tarts Cookies (Linecké Cukroví) is placing them into the refrigerator for at least one hour before serving. This allows the flavors to meld and the preserve to set slightly. Optionally, you can sprinkle them with confectioners’ sugar for that classic holiday baking look. This final touch makes the Linzer Tarts Cookies (Linecké Cukroví) truly irresistible.
Popular questions
Why are my Linzer Tarts Cookies (Linecké Cukroví) soft immediately after baking?
It is important to know that right after baking, these Christmas cookies naturally have a soft texture. This can make some people confused and think it is a sign of underbaking; this is why some people tend to extend the baking time and overbake cookies. To ensure Linzer Tarts Cookies (Linecké Cukroví) are properly baked, watch the surface texture—it should be solid but slightly fluffy—and bake for at least 8 minutes. They will firm up as they cool on the baking sheet.
Linzer Tarts Cookies (Linecké Cukroví)
Ingredients:
Click any ingredient to learn moreDough:
3 cups of all-purpose flour
2 cups of confectioners’ sugar
½ TSP of baking powder
2 ½ sticks of unsalted butter - room temperature (10 OZ)
2 eggs
1 TSP of vanilla extract
Filling:
1 cup of strawberry preserve (adjust if needed, or any red preserve)
Optional final touch:
Tools:
Click any tool to learn more1x French Whisk
1x Plastic Wrap
1x Rolling Pin
1x Icing Spatula (optional)
Nutrition per 1 Serving:(recipe split into 25 servings)
EstimatedCalories 223
Protein 2.2 g
Fat 9.7 g
Saturated fat 5.9 g
Carbohydrate 32.7 g
Sugars 19.2 g
Fiber 0.4 g
Sodium 11 mg
Cholesterol 39 mg
Vegetarian
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Cookie Dough:
1.1.
Place into a kitchen mixer with a flat beater attachment:
3 cups of flour
2 cups of confectioners’ sugar
½ TSP of baking powder
Lemon zest from one lemon
Shortly stir together using a hand whisk until nicely combined (about 1 minute).
1.2.
Add:
2 ½ sticks of butter – soft
2 large eggs
1 TSP of Vanilla Extract
Process at a slow speed until all ingredients are partially combined.
1.3.
Then increase the speed to medium-high and process until the dough is formed (about 2 – 3 minutes).
Note:
The cookie dough will be sticky after processing. It will harden during the following resting time in the fridge.
2.Resting Time:
2.1.
Wrap the dough with plastic wrap (scoop it on the wrap and then cover it with the wrap).
Tip:
If you want to work with the dough soon, form it into a disk, not into a roll shape.
2.2.
Let cool in the refrigerator until partially, but not totally, hardened (about 1 hour).
Important:
If the dough in the refrigerator fully hardens (if left for a longer time, for example, overnight), remove from the refrigerator about an hour before cookie cutting.
2.3.
3.Preheat the oven to 350°F.
4.Cut the Cookies:
Notes:
- Work one-by-one on a floured surface. The dough needs to always sit on a floured surface during flattening to be able to separate the cut cookies that are ready to bake.
- It is essential to work fast with the dough.
- If it becomes hard to work with the dough after a while (it will become too soft to form the crescents), place it back in the refrigerator for further processing to let it cool and harden.
- Optionally, you can keep placing scraps from the dough into the fridge before further processing to prevent the dough from softening.
4.1.
Place the dough on a floured surface and lightly flour the top of the dough.
4.2.
Using a rolling pin, flatten the dough into about 1/8″ – 3/16” thickness (based on your preference). If the dough starts sticking, add flour.
4.3.
Cut the cookie using the cookie cutter of your choice.
Important:
If you are using multiple different options of cookie cutters, make sure you cut even numbers of each shape — to be able to later create a “sandwich”.
4.4.
Gently place cookies on the baking sheet with parchment paper.
Important:
Make sure they are not touching each other (about 12 – 15 on each baking sheet).
Tip:
Make manipulation with the vanilla bottoms easier by using an icing spatula.
4.5.
With the leftovers from the cut dough: quickly form the dough from them (with your hands) and roll them again with a rolling pin to cut more cookies.
5.Bake:
5.1.
Bake in a preheated oven until fully baked. The surface turns from a doughy texture to solid but slightly fluffy (about 8 – 10 minutes).
5.2.
Rotate the baking sheets in the middle of baking.
Notes:
- If flattened unevenly (even just slightly), each cookie can have a slightly different baking time, so closely watch when you get close to the end of baking and remove each, one by one if necessary.
- Right after baking, the cookies have a soft texture, which can make some people confused and think it is a sign of underbaking; this is why some people tend to extend the baking time and overbake cookies. To ensure cookies are properly baked, watch the surface texture and bake the cookies for at least 8 minutes to reach the best results.
5.3.
Let totally cool on the baking sheet before assembly (or using an icing spatula, move to the cooling rack).
6.Assemble the Cookie Sandwich:
6.1.
Spread the preserve on one cookie and cover it with the other.
6.2.
Place into the refrigerator for at least one hour before serving.
6.3.
Optionally, sprinkle with confectioners’ sugar.
- If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing.
- You can leave the dough to rest in the refrigerator longer (up to 3 days) – Remove and leave at room temperature for about 1 hour before processing.
Share
Click on the icons below to share "Title of the item to share"