Austrian classic · medium
Linzer Augen
Linzer eyesNamed after the Linzer torte, these are the cookies children in Austria press cutters into first. Red currant jelly is traditional; raspberry is the American fallback.
about 30 sandwich cookies2 h incl. chillingKeeps 2 weeks in a tin340 °F (170 °C)Awaiting test bake
Photo after the test bake
You'll need
- 2⅓ cups all-purpose flour
- 1¾ sticks cold unsalted butter
- ¾ cup + 1 tbsp powdered sugar
- 1 large egg
- 1 tsp finely grated lemon zest
- ½ cup red currant jelly — or seedless raspberry jam
- to dust powdered sugar
How to bake it
- Knead flour, butter, powdered sugar, egg and zest quickly into a dough. Wrap and chill 1 hour.
- Heat the oven to 340 °F (170 °C). Roll the dough ⅛ inch (3 mm) thin between two sheets of parchment.
- Cut rounds; cut three small holes into half of them for the tops.
- Bake 10–12 minutes until just pale gold. Cool completely.
- Dust the tops with powdered sugar, spread warmed jelly on the bases and sandwich.
Oma's tip: Warm the jelly briefly so it spreads thin — too much and the tops slide.
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