Can Christmas be celebrated without baking Linzers at home? I would say, No. It’s been a tradition from past many years now that I bake these delicious buttery jammy cookies, however busy I am with other things. The crisp buttery shortbread cookies are by far the best cookies one can lay hands on. Two sandwiched cookies with some yummy tart raspberry jam and a light dusting of icing sugar on top yields the deliciousness one can’t resist staying away from. This year I baked the cookies with some desiccated coconut thrown in and it made them even more delicious. Apart from baking these cookies I also baked olive oil orange cakes and also gingerbread house (not just one but three of them to make a snow-covered village scene). If you are following me on Instagram, you’d know that already. I’ll be sharing the recipes and pictures pretty soon on the blog too. I know I take long breaks from posting on the blog but trust me I am more active on Instagram these days than anywhere else. But festivals give reasons to come back here because I wanted to wish you all Merry Christmas and Happy Holidays! So bake some cookies, share them with your family and friends and enjoy those precious moments of joy and happiness.
- 125 gram butter
- 90 gm caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225 gram plain flour
- 50 gram desiccated coconut
- 1/2 tsp baking powder
- 150 gm raspberry jam
- icing sugar, to dust
- Beat the butter and sugar in a bowl, until pale and fluffy. Add the egg and beat well to combine. Mix in vanilla extract. Add flour, baking powder and desiccated coconut and mix well to combine.
- Shape the dough into a ball, cover with cling wrap and chill in fridge for one hour, or until firm.
- Preheat the oven to 180 degree C. Divide the dough into two equal parts. Roll each dough part using a rolling pin to 3 mm thickness. Using a 7 cm round cookie cutter, cut cookies. Using another smaller 4 cm cookie cutter (star shaped or any other shape you like), cut out cookies from half of the round cookies.
- Place all the cookies carefully onto baking sheets lined with parchment paper. Bake for about 10-12 minutes or until golden. Transfer cookies from baking sheets to wire rack to let cool completely.
- While ready to serve, spread 2 teaspoon of jam on whole cookie rounds and sandwich with the cookie with a hole. Lightly dust with icing sugar and serve.