Desserts
Everyone's Favorite: The Classic Linzer
Ingredients
20 dkg
Mizo butter (cold)
30 dkg
flour
10 dkg
powdered sugar
1 pinch
vanilla
1
egg yolk
1 tbsp
cold water
20 dkg
apricot jam
to taste
Powdered sugar
Instructions:
If you want your Linzer to last until Easter, feel free to double or triple the recipe—because secretly, everyone will be sneaking bites from the cookie box. Making Linzer cookies is also a great excuse to buy some cute new cookie cutters.
Using your fingertips or a food processor, mix the butter and flour together, then add the powdered sugar, vanilla, egg yolk, and cold water. Wrap the dough in plastic and chill it in the refrigerator for 1-2 hours to make it easier to roll out.
Roll the dough out on a floured surface and cut out shapes with your cookie cutters. Place the cookies on a baking sheet lined with parchment paper. It’s a good idea to cut out small circles in every other shape.
Preheat the oven to 180°C (350°F) and bake for 8-10 minutes. Be careful not to let the cookies brown. Let the baked cookies cool on the baking sheet for a few minutes, then pair them up and spread apricot jam on one half. Dust the top with powdered sugar before serving. Or stash them away in an airtight container to enjoy later.