Print
plate of lemon linzer cookies shaped like an owl

Lemon Linzer Cookies

  • Author: Michal Martinek
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 36-42 cookies depending on cookie cutter size 1x

Description

Tender, lemony and buttery cookie, that you won’t be able to stop eating.


Scale

Ingredients

  • 2½ cups unbleached all-purpose flour
  • 1¾ cups powdered sugar
  • 9 tablespoons unsalted butter, cut into small pieces
  • 2 egg yolks
  • 1 lemon
  • 1 egg for egg wash
  • Coarse sugar (optional)

Instructions

  1. Sift the flour and sugar into a large bowl, or onto a clean counter (large cutting board works too).
  2. Add the butter and egg yolks. Zest the lemon over the mixture, then cut it and squeeze it, and measure out 2 tablespoons of lemon juice. Add the lemon juice to the mixture.
  3. Using your hands, mix the ingredients together, tossing and kneading from the sides to the middle and from bottom to top, until shiny dough forms, about 5–7 minutes.
  4. Form a ball and press it down. Cover with plastic food wrap and let rest in the refrigerator for 30 minutes.
  5. Preheat the oven to 350 degrees Fahrenheit, and position two racks in the upper part of the oven. Line two baking sheets with parchment paper.
  6. Take the dough out of the refrigerator, and when pliable, roll it out ¼ inch thick on a floured surface with a lightly floured rolling pin. Keep sprinkling the dough and your rolling pin with flour if it gets too sticky.
  7. Cut out shapes with your favorite cookie cutter. Using an offset spatula, transfer them to the baking sheet, spacing 2 inches apart.
  8. Reroll the dough scraps and keep cutting out more cookies, until you use up all the dough.
  9. Beat the egg in a small bowl to make an egg wash. Using a pastry brush, brush each cookie with the egg wash, and sprinkle with coarse sugar, if using. (Mine is Swedish pearl sugar).
  10. Bake in the oven until the edges start to brown, about 12–15 minutes, depending on size.
  11. Let cool completely on a wire rack. The cookies will last 3–4 weeks in a tightly covered container.