Name: Brittle linzer cookies with marmalade
Prep time: 10 min
Total time: 50 min
Yield: makes 60 cookies
Cuisine: Austrian
Ingredients: 250 g butter, softened at room temperature (2 sticks + 1 tbsp or 8.8 oz); 180 g icing sugar (1 cup + 3/4 cup or 6.3 oz); 3 eggs; 1 tbsp rum (optional); 500 g all-purpose flour (4 cups or 17.6 oz); 1/2 tsp baking soda; 1 lemon, bio; 1/2 vanilla bean; 1 tsp ground cardamom (optional); 250 g your favorite marmalade (apricot, strawberry etc...); 4 tbsp icing sugar (for dusting)

Brittle linzer cookies with marmalade

Brittle Linzer Cookies with marmalade, why you so good and so pretty too. Honestly, can’t even begin to imagine celebrating Christmas and being in the Christmas spirit without having these brittle Linzer Cookies carefully stacked on a beautiful festive plate. Not only are they incredibly pretty to look at (just look at all those shapes and geometrical forms, dusted with icing sugar, yaaay), they are super delicious too. As the name implies, these beauties originate from Austria, the city of Linz to be precise. They were a regular at our home when I was growing up and now are a regular for every large holiday. This recipe makes 60 cookies, yup, 60 cookies, which in my honest opinion is just the right amount to have some for yourself and of course, to share them with your loved ones. You can never go wrong with making a classic recipe, like this one. Easy peasy and extra tasty.

Ingredients

brittle linzer cookies with marmalade

250 g butter, softened at room temperature (2 sticks + 1 tbsp or 8.8 oz)

180 g icing sugar (1 cup + 3/4 cup or 6.3 oz)

3 eggs

1 tbsp rum (optional)

500 g all-purpose flour (4 cups or 17.6 oz)

1/2 tsp baking soda

1 lemon, bio

1/2 vanilla bean

1 tsp ground cardamom (optional)

250 g your favorite marmalade (apricot, strawberry etc...)

4 tbsp icing sugar (for dusting)

Tools and equipment

stand mixer (or electric mixer)

cling film

bowl

parchment paper

baking sheet

saucepan

METHOD

beat the butter and icing sugar

Beat the butter and icing sugar until fluffy, about 3 minutes. Add the eggs (one by one) and rum. Beat until combined using an electric mixer (or a stand mixer).
cookie dough

Meanwhile whisk together the flour, baking soda, zest of one lemon, pinch of salt, seeds of 1/2 vanilla bean. You can also add chopped cardamom. Add the flour mixture to the egg mixture and mix until just combine. Wrap in plastic wrap, and refrigerate for about 30 minutes.
bake

Lightly flour the surface and roll out the dough about 3mm thick (1/4"). Using a linzer cookie cutter, cut out the cookies. Transfer them to a baking sheet, lined with parchment paper. Bake for about 10 - 12 minutes at 190 °C / 375 °F, or until golden brown. Transfer to a rack to cool completely.
serve and store

Pour marmalade into a saucepan and heat slightly. Spoon 1 teaspoon of jam into the center of a cookie, spreading it slightly. Top with sugar dusted cookie with a whole. Serve right away or store in a box for up to 10 days.