Homemade Czech Linzer Cookies

Hi everyone, I hope you had a fantastic Christmas! My time flew by preparing for our feast and I just couldn’t get this recipe shared before Christmas. But alas, here it is and I think you’ll enjoy it. These little linzer cookies are known as linecké koláčky in Czech Republic and they are among my most favourite cookies. When we lived in Prague we could easily run to the store an pick some up, but now that we are in Mexico I have to bake them when the craving strikes — which of course I don’t mind doing.

This year for Christmas dinner I served a traditional Mexican meal of tamales, bacalao (an amazing cod dish that I’ll be sharing with you soon) and a few other things. But since we spent so many wonderful Christmases in Prague, we both felt that we should keep including some of our Czech traditions. So I made some mulled wine, or svařák, and these dainty linzer cookies. They are so super easy to prepare and they taste fantastic. But you don’t need to only make them on Christmas, they’re great anytime of the year.

Check out the recipe below!

Homemade Czech Linzer Cookies or Linecké koláčky

 

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Prep time

1 hour

Cook time

10 mins

Total time

1 hour 10 mins

 

A traditional Czech recipe for linzer cookies, or little butter cookies sandwiched between fruit jelly. This is a must try recipe that you can make anytime of the year.

Author: Adapted from Czech Underscope | SpicieFoodie.com

Recipe type: Dessert

Cuisine: Czech

Serves: 20 to 40**

Ingredients

Cookie Ingredients

• 200 grams or 7.05 oz of fine wheat flour (all purpose flour)
• 100 grams or 1 stick plus 1 Tablespoon of salted butter, softened
• 70 grams or 2.45 oz of icing (aka powdered) sugar
• 10 grams or .35 oz (about one tablespoon) of white sugar
• 1 egg yolk (from large egg)
• ¼ teaspoon of good quality vanilla extract
• extra icing (aka powdered) sugar
• the zest from one small lemon, optional and if so added with the sugars
• your favourite fruit jam (preferably one without large bits of fruit)

Equipment Needed

• one large bowl
• a metal whisk (try to use one that doesn't have too many loops as it will be difficult to get the batter out)
• a spatula
• plastic wrap
• rolling pin
• cookie cutters (one large and a small one to cut out the centre)
• a butter knife
• cookie sheet lined with baking paper

Instructions

1. The first thing to do is take out the butter and let it sit on the counter until it has softened. (You should be able to push down on it and smooch it.) Once the butter is ready, place it in the bowl and whisk it until it becomes airy and light. Next add the icing and regular sugar to the bowl, whisk until the sugars are well combined with the butter. Now add the egg yolk and vanilla extra into the bowl, again whisk until they are incorporated into the mixture. Lastly, use a spatula to fold in the flour. Continue until you achieve coarse crumbs then use your hands to bring the cookie dough tougher. (It's like making pie dough.) Form the dough into a ball, wrap it in plastic wrap, then place in the refrigerator for one hour. (Please note that you can also leave the dough overnight if you'd like to prepare the cookies the next day.)
2. After the hour is up (or the next day) unwrap the cookie dough and place on your working surface that has first been lightly dusted with icing sugar. (Please note that if you've let the dough sit overnight you may have to let it warm up a little bit before being able to handle it.) First use the palm of your hands to press the dough down and flatten a bit. Now use your rolling pin to roll out the dough into an even surface of about 5 mm or ¼ inch thick. If you need to you can use more icing sugar to prevent the dough from sticking to your roller or working surface.
3. Use the large cookie cutter to cut out as many cookies as you can; for half of these cookies use the smaller cookie cutter to cut out the centre of each one -- this will be the tops. Now, gently use the butter knife to lift the cookies from the working surface and place onto the cookie sheet. Continue until you've either filled the cookie sheet or all of the dough has been used up.
4. Heat the oven to 160℃ or 320℉ for 10 minutes, then place the cookie sheet in the centre of the oven and bake for 10 to 15 minutes -- but, do start checking the cookies at about 8 minutes because they will burn quickly. You want the cookies to still be pale, but feel mostly firm and when the buttons are a little golden. Remove the baked cookies from the oven and place on a wire rack to cool down completely.
5. Once the cookies have cooled, add a little bit of the jelly onto each of the bottom cookies then place the top cookies (the cookies with the centres cut out) on top of the jellied ones and sandwich together. Once all of the cookies are sandwiched together dust them with the icing sugar, gently pick up and place on your serving platter.

Notes

It is imperative that you use a kitchen scale to measure out the ingredients so that the correct proportions are used to achieve a perfect cookie.

* This recipe is adapted from one printed on Czech Under Scope

** This recipe will yield 40 small individual cookies, but once sandwiched together it is actually 20 linzer cookies that you'll end up with. Please note that if you use larger cookie cutters it can result in fewer cookies.

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Thank you for stopping by today, enjoy the cookies — maybe serve them at your New Year’s party?!