The best Linzer Cookies are soft, thinly and full of flavor. These are traditional Christmas cookies here in Hungary but all year we make the classic Linzer Cookies.
My grandmother made Linzer Cookies and Gerbeaud slice for Christmas and Easter. These cookies are the taste of childhood for me. Luckly my grandmother teached me the recipes of these cookies, and now I make them for my family and my kids.
Family recipe: Hungarian Linzer Cookies
Makes: 36 cookies
150 g unsalted butter
200 g sugar
1 teaspoon vanilla essence
1 + 1 eggs
1 tablespoon sour cream
500 g plain flour plus more for rolling out
1 teaspoon baking powder
1 little jar (homemade) apricot jam (or raspberry jam)
In a large bowl mix well the soft butter and the sugar. Add one egg, the sour cream, the vanilla essence and the egg and mix it well again.
Add 4-5 tablespoon flour and the baking powder to the mix and stir it until the batter becomes smooth and silky.
In two part add the rest of flour to the batter. First stir than quickly make a soft dough (by hand or in a processor). (
Cover tightly in food wrap and put in the fridge for 1 hour.
Heating the oven to 180℃ (160℃ Fan/350°F).
Roll out the dough thinly – 2-3mm / 1/16-inch thick – using a (flower or circle) cookie cutter take out the shapes, cut a smaller circle out of half of the cookies. (I use a thimble to cut out the small circle.)
Line a baking tray with parchment paper, place the cookies on. Brush tops with slightly beaten egg.
Bake them for 9-10 minutes, in a 180°C oven.
Remove the cookies from the oven and let them cool completely.
Sandwich each two cookies – a full and ring – with a little apricot jam.
Let the cookies rest for a few hours, so them can soften.
Family recipes: Gerbeaud slice (Zserbó szelet)
Traditional Hungarian Gerbeaud slice (Hungarian: zserbó szelet) is a delicious homemade of shortcrust pastry with ground walnuts and apricot jam filling, covered with chocolate.