Linzer Augen Cookies Recipe
Buttery dough, sweet jam filling
Servings: 30 Cookies
Calories: 91kcal
Ingredients
- 600 gr Flour
- 400 gr Butter
- 2 Egg yolks
- 200 gr Caster sugar
- 1 Pinch of lemon zest
- 1 Pinch of salt
Instructions
- Place the flour on the work surface and work in the chopped butter.
- Then add the egg yolks, powdered sugar, vanilla sugar, a pinch of salt and lemon zest and quickly work into a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for 1 hour
- In the meantime, preheat the oven to 180° C, top/bottom heat
- Now knead the dough well again, roll out to a thickness of approx. 3 mm and cut out tops with holes and bottoms without holes for the Linzer eyes. It is easier to knead and roll out the dough if you cut it in half.
- Place the cut-out cookies on a baking tray lined with baking paper and bake for approx. 10 minutes.
- Finally, spread the baked cookies with jam (or apply with a piping bag) and assemble one part without a hole and one part with a hole.
- The finished Linzer eyes can be sprinkled with powdered sugar. The powdered sugar should be sprinkled on before the cookies are assembled so that the jam is still visible.
Notes
You can cut out the cookies with one or three holes as desired.
The dough is easy to roll out if you cover it with cling film.
If you are baking lots of cookies in a row, leave the baking tray to cool in between, otherwise the dough will flow apart.
The dough mixture makes approx. 30 Linzer eyes
The dough is easy to roll out if you cover it with cling film.
If you are baking lots of cookies in a row, leave the baking tray to cool in between, otherwise the dough will flow apart.
The dough mixture makes approx. 30 Linzer eyes
Nutrition
Serving: 1g | Calories: 91kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g