Linzer Tarts Recipe - Food.com (2024)

12

photo by AaliyahsAaronsMum

1. Do these cookies freeze well?

   Cwaiksnis50

Reviews

1. This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well. I adjusted the ingredients based on what I had available in my kitchen. I used salted butter instead of margarine and whole wheat flour. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. I chilled the dough for an hour and took out chunks at a time to work with. When the dough got too sticky I returned that chunk to the fridge and used another. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. My oven can run really hot so I cooked them for 6 minutes. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. I tried to do an egg wash to brush on them but that didn't work so well either. The second batch I added powdered sugar when they first came out of the oven and it worked slightly better. I could find seedless preserves so I used jam and it worked fine. I spread about 3/4 tsp jam on each cookie and some cookies I cut a 1/4 in and some I cut 1/8 in. I think the 1/4in works better but it's personal preference. Overall, the recipe was simple enough for a beginner baker to follow, the cookies were edible and it was fun too, so it's worth a try :).

   Lauren L.

2. Simple and delicious!

   mybabyjenna_9479708

3. I love this recipe and will continue to use it however the dough is very soft. I use my dough hook and slowly add more flour until I can roll it out and use cookie cutters. I also use butter instead of margarine. My 4y/o had a blast making these with me....they don't last long!

   Janine B.

4. The very best linzer tart I have ever tasted! I followed the recipe exactly. Not one problem with the dough the rolling or the baking. You will not be disappointed. What a beautiful cookie. My only suggestion would be to roll it 1/8 in instead of the typical 1/4in roll for a cut out cookie. that way your cookie is not so thick when sandwiched together. I can't praise this recipe enough! Excellent Brokeburner! Thank you for sharing!

   See Also

   Easy Soft Flatbread Recipe (No Yeast)

   aasteapots_12670692

5. GORGEOUS cookies! Very simple, very buttery and very PRETTY indeed! I didn't have any raspberry preserves so used strawberry jam instead. As I was assembling, DH and DD were happily munching away on them so I know these are not going to last very long in our home! Definitely will be making these again! Thank you, brokenburner, for sharing this wonderful recipe!Edited to add: I forgot to mention that I had used butter instead of margarine. I have made these twice already and both times they disappeared quicker than ever! :)

   AaliyahsAaronsMum

see 6 more reviews

Tweaks

1. This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well. I adjusted the ingredients based on what I had available in my kitchen. I used salted butter instead of margarine and whole wheat flour. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. I chilled the dough for an hour and took out chunks at a time to work with. When the dough got too sticky I returned that chunk to the fridge and used another. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. My oven can run really hot so I cooked them for 6 minutes. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. I tried to do an egg wash to brush on them but that didn't work so well either. The second batch I added powdered sugar when they first came out of the oven and it worked slightly better. I could find seedless preserves so I used jam and it worked fine. I spread about 3/4 tsp jam on each cookie and some cookies I cut a 1/4 in and some I cut 1/8 in. I think the 1/4in works better but it's personal preference. Overall, the recipe was simple enough for a beginner baker to follow, the cookies were edible and it was fun too, so it's worth a try :).

   Lauren L.

2. I love this recipe and will continue to use it however the dough is very soft. I use my dough hook and slowly add more flour until I can roll it out and use cookie cutters. I also use butter instead of margarine. My 4y/o had a blast making these with me....they don't last long!

   Janine B.

3. GORGEOUS cookies! Very simple, very buttery and very PRETTY indeed! I didn't have any raspberry preserves so used strawberry jam instead. As I was assembling, DH and DD were happily munching away on them so I know these are not going to last very long in our home! Definitely will be making these again! Thank you, brokenburner, for sharing this wonderful recipe!Edited to add: I forgot to mention that I had used butter instead of margarine. I have made these twice already and both times they disappeared quicker than ever! :)

   AaliyahsAaronsMum

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