Ingredients for the Cookie
- ⅔ cup sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla
Ingredients for Frosting
- 1 cup Gluhwein (recipe below)
- 3 cups powdered sugar
Ingredients for the Gluhwein
- 1 bottle merlot
- 6 whole cloves
- 1 cinnamon stick
- 1 orange
Linzer cookies are usually jam filled, with a window that can make them as beautiful as stained glass. The perfect cookie to decorate your holiday table—if you can keep them safe from those who want to sneak a bite!
- Prep Time: 80 minutes
- Cook Time: 13 minutes
- Serves: 24
1. Preheat oven to 350°F.
2. In a medium size mixing bowl cream together butter, sugar cinnamon and vanilla. Add in egg and salt.
3. Mix in baking powder and flour.
4. Divide dough into four balls, cover and refrigerate for at least an hour.
5. Roll out dough to ¼-inch thickness.
6. If not using a linzer cookie cutter:
7. Take your larger cookie cutter and cut cookies from the first two balls of dough, place on a parchment lined baking sheet and bake for 11-13 minutes.
8. On a sheet of parchment paper, roll out the remaining dough, again using the larger cookie cutter to cut out shapes.
9. Then with the smaller cookie cutter cut the center out of each larger cookie, making sure you have an even amount compared to the first two batches made.
10. Transfer parchment carefully to a baking sheet, bake for 11 minutes.
11. Transfer to wire rack to cool.
12. FOR FROSTING:
13. Combine ingredients in a mixer, mix until thick and glossy.
14. Ice the larger cookie to the edges, and then immediately place the other outline shape on top. The frosting will dry smooth and glossy and hold the cookies together.
15. If you need to make your own Gluhwein, simmer a bottle of merlot on stovetop with clove and sliced orange and a cinnamon stick for an hour, remove from heat and cool.