We don't know for you, but at home we officially opened the Christmas bakery this weekend. And what shouldn't be missing in the cookie jar? Grandma's Linz cookies, of course! Get a piece of Christmas on the table, because you will find the best recipe with an absolute ginging guarantee!
Whether for Selbernbezen or as small gifts from the kitchen - baking cookies is simply part of it in the Christmas season. The fragrance of freshly baked cookies is really fairytale and let's be honest - who doesn't love cookies? In addition to vanilla biscuits,Anis cookies as from grandmaOr spray biscuits are an absolute must for Christmas in my family Grandma's Linz cookies!
Soft, buttery and filled with jam - Grandma's Linz cookies are a festival for the senses and immediately awaken wonderful childhood memories for me. The following recipe was passed on from generation to generation in my family and I am really happy to share it with you! But enough talk - read on and get on the oven!
Ingredientsfor 32 cookies
- 230 grams of butter, unsalted
- 120 grams of powdered sugar
- 2 egg yolks, size L
- 310 grams of wheat flour
- 100 grams of almond flour
- 30 ml freshly pressed lemon juice
- 1 vanilla pod or alternatively 1 teaspoon vanilla extract
- 1/2 TL cinnamon
- A pinch of salt
- Raspberry or apricot jam
- Powdered sugar for decorating
preparation
- Put the butter in a large mixing bowl and hit the hand mixer for 3 minutes until you get a bright, white mass.
- Add sugar and stir for another 2-3 minutes until the sugar has completely dissolved.
- Fold in the egg yolks and stir briefly.
- Put the salt, vanilla market (or vanilla extract), cinnamon and lemon juice in you and stir everything to a smooth mix for 1-2 minutes.
- Gradually add the wheat flour and almond flour to a low level and mix into a smooth dough.
- Divide the dough into two equally large parts and form into balls.
- Wrap the dough halves in cling film and put in the fridge for at least 1 hour (preferably overnight).
- Preheat the oven to 180 degrees and laid out two baking sheets with baking paper.
- Roll out the first half of the dough on a floured work surface into a 0.5 cm thick circle.
- Cut out the Linz cookies with a cutter of your choice and place it on the baking sheet.
- Next out of half of the cookies, cut out a hole or other Christmas motifs such as stars and Christmas trees.
- Bake the cookies one after the other for 9-10 minutes and let it cool on the baking sheet for 5 minutes.
- Mix the jam in a small bowl and brush the cookies with it without motif.
- Place the biscuits with a motif and press down lightly.
- You can bring the remaining jam briefly to the boil in a small saucepan, fill it into a piping bag and fill up the recess in the middle of the cookies.
- Sprinkle with powdered sugar as you wish and let it get stuck for at least 2-3 hours at room temperature.
- And Voilà - you can easily prepare Grandma's Linz cookies according to the original TETECH!
Linz cookies: tips and tricks for the correct preparation
The dough becomes too crumbly, you can't cut out the cookies so well - mishaps in the kitchen are unfortunately not uncommon. And so that the Grandma's Linz cookies always succeed perfectly, we will tell you the best tips and tricks that you should remember.
- So that you can roll out the biscuit dough later, shape it into a flat rectangle and leave it in the fridge for at least 1-2 hours-Grandma's Linz cookies need time and patience.
- It would be best if you divide the dough into 2-3 parts and gradually roll it out on a well-floured work surface.
- So that the dough does not stick to the cutter, they briefly dip the cookie cutters in wheat flour.
- For Grandma's Linz cookies, the best cutt -in with a sputum is best that already have a small cookie cutter with the corresponding motif in the middle.
- If you want to bake several Linz cookies, rolling out can take more time. Since the dough should always be well cooled before baking, put the prepared baking sheets in the fridge again. This step is particularly important, because unfortunately too soft biscuit dough cannot be rolled out and cut out.
- Always keep an eye on the Linz cookies while baking - they should always be nice and bright. As soon as you start to get brown on the edges, get them out of the oven and let them cool completely on a kitchen grille.
- Do not worry if the cookies are still soft after baking - when they are cold.
- To distribute the jam more easily, it is advisable to briefly heat it.
- So that the jam does not run out, spread the lower cookies very easily and dust the cookies with the motif with a little powdered sugar.
