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Linzer Cookies – Linzer Karika

linzer cookies

These classic little cookies from a few ingredients are forever collecting compliments. They are crumbly in texture and delicate in flavour, not complicated and keep well for a couple of days in an airtight container. One of the easy entertaining recipes to impress your guests with and also popular to make at special occasions like weddings or around Christmas time. Fun to make and worth a try!

Ingredients – makes 16 pieces (5” diameter cookies)

For the dough:

  • 380 gram (~ 3.5cups)  white pastry flour
  • 250 gram (~ 2 sticks or 1 cup) butter – spreadable temperature
  • 120 gram  ( 1 cup) powdered sugar
  • 1 teaspoon vanilla essence
  • 3 egg yolks
  • grated zest of 1 un-waxed lemon

For the filling

  • 8 tablespoons smooth apricot jam


  1. In a larger bowl rub the flour and butter together into a crumble – the butter has to be soft enough to make the crumbles easily but avoid it being too warm and runny.
  2. Add the powdered sugar, vanilla essence, 3 egg yolks, grate in the lemon zest and work the ingredients into as smooth dough.
  3. Wrap in foil and rest in the fridge for at least an hour, you could leave it longer or even overnight.
  4. Pre-heat oven to 200°C / 400°F (A bit lower, 180°C  for fan assisted ovens).
  5. Roll out the dough – thickness is about ⅓ of a pencil – using a cookie cutter take out the shapes, cut a smaller circle out of half of the cookies (- I used the top cup of a miniature bottle, after much searching).
  6. Line a baking tray with parchment paper, place the cookies on.
  7. Bake them for 15-20 minutes, in a 200°C / 400°F oven,  they should be a light biscuit colour, turn the heat down if think they are browning too fast.
  8. Remove the cookies from the oven and let them cool completely.
  9. Carefully stick a full and ring piece together with a teaspoon of apricot jam.
  10. Dust with powdered sugar.

Linzer Cookies recipe

5 thoughts on “Linzer Cookies – Linzer Karika

  1. Hello Eva,
    I tried your Linzer Cookies, followed the recipe but the dough turned out very heavy. I needed to add some milk in order to soften it for rolling. Is the recipe missing something?

    1. Hello Suzanne, Hope they tured out nice! :-) As egg sizes and flour could vary possible a bit of milk was needed in your dough. Checked the recipe not missing anything. It is very crumbly, the dough seems dry at first but eventually should form the pastry with longer kneading, if for some reason not, because of smaller egg yolks maybe or a different flour then the milk or a bit of sour cream or yoghurt is a good idea.

      1. Thanks for your reply, Eva. I will try the recipe again and add another egg yolk. Hopefully that will make it more workable. Let me know if you think I should add sour cream instead of the extra yolk.
        Thanks again and have a wonderful Christmas. Kellemes Karacsonyt kivanok!

        1. Hi Suzanne, best try a tablespoon or so of sour cream if the dough is still dry, that’s a popular ingredient in pastries and saves you an egg :-). Another thing I thought of; I knead it by hand and after a while the butter probably softens more also the gluten in the flour starts to work and becomes elastic, these help the dough to come together, in case using a food processor it might behave a bit differently but haven’t tried. Thanks for the well wishes, happy Christmas to you and family! Boldog Karácsonyt!

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