You can also give it a little twist and dip them in the chocolate or to add cocoa powder in the dough and make them more chocolaty as per in my Vanilla Layered Cake Recipe. My personal classic is homemade marmalade and icing sugar on top.
Special Linzer Cookies are suitable for kids from the age of 2, because of a possible egg white intolerance. Yummy!
Total Time: 45 minutes + an overnight sit of The Dough
1 teaspoon of baking powder, sifted
80g icing sugar, sifted + for dusting
2 packages of quality vanilla pudding mix, sifted
100g of butter, soft in cubes
1 whole egg
8 tablespoons of milk
1 lemon, juice and zest
½ jar of good quality marmalade
One day ahead
In a large mixing bowl place the flour with baking powder. Add sugar and pudding mix. Stir gently with a spatula.
Add butter, egg, milk and lemon juice with the zest. Knead the dough with hands until it becomes one beautiful homogeneous piece.
Wrap the dough in a cling foil and set in the fridge overnight.
Preheat the oven to 160 degrees.
Bring the dough to a room temperature. Sift your working board with a flour and roll out the dough to few millimeters with a roller. The thinner, the better. The cookies will puff up a bit in the oven, plus you have to couple them afterwards.
Place the shapes on a large baking tray lined with a baking paper. Bake in the oven for about 10 minutes until they are lightly golden. Then, let them cool down completely.
First, place all windowed cookies on a plate and dust them with the icing sugar.
Then, place all solid cookies on a plate and on flat side of each place a bit of marmalade (more in the middle, less on the sides).
Pair the cookie couples, solid ones with the windowed ones.
If you broke some or you miscalculated them, just hang them on the tree like you do with a gingerbread. Yummy!
Makes 50 double pieces.