Repeat with the remaining sheet of dough and any remaining, chilled dough scraps. Gather up any remaining scraps, wrap with plastic wrap and place in the refrigerator for 15 minutes. Place the cookies on large baking sheets lined with parchment paper, about 1-inch apart. Roll into a large, thin sheet (between 1/16 - 1/8-inch thick.) Using a circle or shaped cutter (about 2 ½” wide), cut shapes from the dough.
Flour a surface very well and place one disc of dough on top (leave the other disc wrapped in plastic wrap).The dough should still feel cold and slightly firm but soft enough to leave the imprint of your fingers. Remove the dough from the refrigerator and let sit at room temperature for about 30 minutes.Wrap each tightly with plastic wrap and refrigerate for 1 hour until firm (or up to 2 days). Divide the dough into 2 portions and pat into 2 discs, about 1” thick.Scrape the bottom and sides of the bowl as needed. Add the flour mixture in 3-4 batches, mixing on low to combine completely in between each addition. Add the egg, vanilla extract and lemon zest and mix well to combine. With a hand mixer (or stand mixer with a paddle attachment), beat until creamy and light, 2-3 minutes. Place the softened butter and sugar in a medium bowl (or the bowl of a stand mixer).In a medium bowl, whisk to combine the almond flour, all-purpose flour, and ground cinnamon.Other fruit fillings like apricot or cherry would also work well. You can certainly find a currant jam in the stores, though many recipes call for a red raspberry preserve or jam filling. Traditionally, an Austrian Linzer cookie use a black currant jam for the filling. Any more and it'll pick up too much flour from the surface, overdevelop gluten, and turn out tough. The dough can be made up to two days ahead of time and stored, well-wrapped, in the fridge. How long can Linzer dough be refrigerated?
Linzer cookies are typically filled with fruit preserves or jam filling. In addition to common cookie dough ingredients such as flour, butter, sugar, egg and vanilla, Linzer cookie dough includes almond flour, which lends to its delicate and sandy crumb. For optimal texture, hold on assembling the cookies with jam until the day you plan to serve them. Linzer cookies can be baked up to five days in advance and should be stored in an airtight container in the refrigerator. (And if you know any extreme Linzer enthusiasts, consider this Giant Linzer Cookie as a birthday cake-alternative!) With a touch of cinnamon and lemon zest, these Linzer cookies are buttery, delicate, and decidedly not too sweet. Repeat with the rest of the dough, until the dough has all been used.Linzer cookies are always an obvious choice during holiday cookie season, but these classic beauties deserve the spotlight year-round.Let them cool for 10 minutes, then transfer them to a cooling rack to cool completely. Remove pan from the oven, but don’t try to pick up the cookies immediately.Then put it straight into the oven and bake for approximately 10 minutes until the edges are very lightly browned. Place the cookie sheet in the fridge for 10–15 minutes.(For cute mini-cookie bites, save the cutouts and bake on a separate pan for about 8 minutes.).Using a small cookie cutter, cut out the centers on half the cookies. Carefully pick up the cookies and transfer them to a cookie sheet lined with parchment paper. Make sure you cut an even number of each shape, so that you can sandwich them later. Choose which shape cookie cutters you want to use, and begin cutting our your cookies.Roll out the chunk of dough ( check out this easy rolling method) about ⅛ inch thick. If the dough feels sticky, add a little bit of flour and/or flour your hands. Take the dough out of the fridge, cut off about one-quarter and return the rest to the fridge for later.Wrap the dough in saran wrap or parchment paper, or put it in a Ziploc bag, and refrigerate for at least 1 hour.You might need slightly more or less flour, so add the last ¼ cup slowly and see how the dough feels. Add the flour, almond flour, egg, salt, baking powder, cinnamon (optional) and nutmeg (optional).Cream the butter, sugar and confectioner’s sugar.
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