thebakingpan.com

Linzer Thumbprint Cookies

by

Yum
Save Print
Linzer Thumbprint Cookies
Almond flavored butter cookies filled with raspberry jam and lemon zest that are both delicious to eat and pretty to serve.
Recipe type: Dessert | Thumbprint Cookies | Shaped Cookies |Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 300° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1½ cups all-purpose flour
  • ½ cup ground almonds
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
Filling:
  • ½ cup raspberry preserves
  • 1 teaspoon grated lemon zest
Instructions
Preheat oven to 300 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine flour, ground almonds, baking powder, salt, and cinnamon; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; mix together until combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, vanilla extract, and almond extract; mix until thoroughly blended. Add flour mixture, mixing just until combined.
  3. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
  4. Place balls 2 inches apart onto baking sheets. With your thumb or index finger, press an indentation in the center of each ball to hold the filling. Tip: instead of using your finger, use a wooden spoon with a rounded handle; make a deep indentation with the tip of the handle in the center of each cookie. If the dough sticks dip the tip in flour before pressing.
  5. Bake: Bake 20 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling:
  1. In a small bowl, combine raspberry preserves and lemon zest.
  2. Fill the center of each cookie with about ½ teaspoon of the filling. Tip: to fill the cookies neatly, point the tip of the spoon down into the indentation and slide the filling off with another spoon or your fingertip.