Oatmeal Lemon Linzer Cookies
Linzer cookies have Austrian roots, but they quickly became popular in Hungary as well. The traditional version is made with a shortbread dough filled with jam. One of the most important secrets is that the dough is easier to handle after chilling, resulting in beautifully shaped cookies. The freshness of the lemon zest and the texture of the oatmeal make this version even more special. It's an excellent choice for a cold autumn evening or for festive occasions because it's easy to make and has a long shelf life.
Ingredients for this recipe
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Preparation Steps
1
Grind the oatmeal in a food processor or coffee grinder until finely ground. This will make it easier to incorporate into the dough.
2
In a large mixing bowl, sift the flour, add the ground oatmeal, baking powder, powdered sugar, and vanilla sugar. Whisk together the dry ingredients.
3
Cut the cold butter into smaller pieces. Add it to the flour mixture and quickly work it in with your fingertips or a pastry blender until it resembles coarse crumbs.
4
Grate the lemon zest into the mixture, then squeeze in the lemon juice. Add the egg and quickly knead the mixture into a smooth dough.
5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll out.
6
On a lightly floured surface, roll out the dough to about 3 mm (⅛ inch) thick. Use a cookie cutter or linzer cutter to cut out circles. Cut out the center of every other circle with a smaller cutter to create the signature linzer look, where the jam will be visible.
7
Place the linzer cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for 8-10 minutes, or until lightly golden brown.
8
Let the linzer cookies cool completely. Spread jam on the whole cookies and top with the cookies that have the centers cut out.
9
Dust with powdered sugar before serving.
