Linzer Augen Recipe
Jam-filled Sandwich Cookies

The Linzer Augen recipe, that is so popular around the Christmas season, is a miniature cousin of the much larger Linzer Torte. Essentially it is the combination of flaky almond dough and fruit preserves that ties the two together. Luckily, the much smaller Linzer Tortchen are also much simpler to prepare.

My Oma always used raspberry jam in her Linzer Augen recipe, so that is what I include in this recipe, but you are, of course, free to use whatever jam or jelly you might prefer.

While this recipe makes circular cookies with a single hole in the upper cookie, these cookies can be made in any number of shapes with varying hole shapes and numbers. Be as creative as you have the time and patience for.

Dough Ingredients:

3/4 cup of Softened Butter

1 Egg

1 tsp Vanilla Extract

3 cups of Flour

3/4 cup of Powdered Sugar

1 cup of Ground Almonds

1/4 tsp of Cinnamon

a pinch of salt

Finishing Ingredients:

1 jar of Raspberry Preserves

Powdered Sugar to dust cookies

Instructions:

Mix all Dough Ingredients into a smooth dough
Let sit in refrigerator for 30 minutes

Preheat oven to 350 F
Roll out the dough to 1/4 inch thickness
Using cookie cutters or an empty glass, cut into matching pairs
Cut a ¾ inch diameter hole from one of each pair

Place pairs on baking paper covered baking sheet
Bake for 12-15 minutes at 350 F

Let Cookies cool
Spread Raspberry Preserves over hole-less side of each pair

Place matching half on top of the jam-covered half
Dust them all with Powdered Sugar

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