December has arrived and that means it's Christmas cookie time once again! I always get a warm and fuzzy feeling thinking about the Christmas holiday. It means cold temperatures outside, a toasty kitchen inside, and my counter tops covered in powdered sugar...especially after making Linzer Christmas Cookies!
Linzer Christmas Cookies
Now, let's talk about Linzer cookies...you know, the pretty jam filled sandwich cookies that look super impressive but also sort of intimidating? Well, at least they look that way to me.
Sugar Linzer Cookies
This Christmas I'm making sugar linzer cookies instead of the traditional hazelnut cookie. This sugar cookie dough recipe makes the rolling and cutting easy which is always the tricky part.
And while the traditional Linzer calls for a raspberry jam center, feel free to use your favorite flavor from strawberry to apricot or even Nutella...I mean, wouldn't that be delicious?
Dust the cut out tops with powdered sugar before sandwiching the cookies together and you've got a seriously gorgeous Christmas cookie. I just love how the jam pokes out through the center of the cookie and looks like a little jewel.
In the world of Christmas cookies, It really doesn't get more dreamy than Linzers! But before you break out the cookie cutters and the jam, here are some more amazing Christmas cookie recipes to try:
Christmas Cookie Recipes
- Double Chocolate Peppermint Cookies
- Santa Sized Gingerbread Cookies
- The Easiest chocolate Pecan Fudge
- Christmas Wreath Cookies
- Peppermint Sugar Cookies
- Salted Brown Sugar Chocolate Chip Cookies
- Hot Chocolate Marshmallow Linzer Cookies
- Classic Frosted Cutout Sugar Cookies
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter (2 sticks), softened
- 1 ½ cups sugar
- 2 eggs
- 1 tsp vanilla extract
- raspberry, strawberry or apricot jam
- confectioners sugar, for dusting
- In a large bowl, combine flour, baking powder and salt. In
another large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes.
- Reduce speed to low; beat in eggs and vanilla until well mixed, then beat in flour mixture just until blended.
- Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees. Remove 1 piece of dough from
refrigerator. On lightly floured work surface, roll dough until slightly less than a ¼" thick.
- With 3-4" cookie cutters cut dough into as many cookies as possible. Use a smaller cutter to cut centers out of half of the cookies. Place cookies on un-greased cookie sheets.
- Bake until edges are golden 12 to 15 min. Transfer to a wire
rack to cool.
- When cookies are cool, sift confectioners sugar over cookies
with cut out center.
- Spread about ½ teaspoon of jam on each whole cookie; top
with a cut out cookie.
Store in airtight container between layers of waxed paper up
to 2 weeks or freeze up to 3 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 72mgSodium: 244mgCarbohydrates: 61gFiber: 1gSugar: 36gProtein: 5g