Ah linzer! Linzer is a traditional Hungarian Christmas cookie. My grandma used to put walnuts and sugar sprinkles on the top, sometimes she glazed them with a beaten egg. Linzer lends itself to fabulous decorating; you can spread them with icing, dip them into chocolate and top them with candy. Linzer also makes a great base for a variety of desserts whenever a cookie base is called for. Linzer is buttery and delicious plain, but the best part is it can be rolled out over and over again without having to flour the board. Linzer cookies can be packed fairly close together on the cookie sheet; they have minimal expansion. You can cut the linzer into fancy shapes, it puffs up just enough to give the cookies an overall good appearance, but they will not spread or loose their shape.
2 cups flour
3/4 cup butter, softened
1 cup icing sugar
1 egg yolk
1 pinch of salt
3/4 cup butter, softened
1 cup icing sugar
1 egg yolk
1 pinch of salt
• Place the ingredients into a large bowl.
• With clean hands truly blend into a smooth dough.
• Let dough rest at room temperature for 1/2 hour.
• Meanwhile line a baking sheet with parchment paper.
• Then lay a sheet of wax paper [or parchment] on the board.
• Place the dough on the wax paper.
• Roll the dough into 2 mm thickness.
• With cookie cutters cut into desired shapes.
• Place the cut outs on the prepared cookie sheet.
• Gather up the remnants and keep rerolling until no dough is left.
• Bake cookies in preheated 350F oven for 7 minutes.
• Remove from oven and let cookies settle for 5 minutes.
