200gramsor 7.05 oz of fine wheat flourall purpose flour
100gramsor 1 stick plus 1 Tablespoon of salted buttersoftened
70gramsor 2.45 oz of icingaka powdered sugar
10gramsor .35 ozabout one tablespoon of white sugar
1egg yolkfrom large egg
¼teaspoonof good quality vanilla extract
extra icingaka powdered sugar
the zest from one small lemonoptional and if so added with the sugars
your favourite fruit jampreferably one without large bits of fruit
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.)
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.
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.
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.
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.
• 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.