Lemon Filled Linzer Cookies Recipe
Lemon-Filled Linzer Cookies Recipe – A delightful combination of buttery cookies and tangy lemon filling. These elegant sandwich cookies, topped with powdered sugar, are perfect for special occasions or as a sweet treat.
Lemon Filled Linzer Cookies Recipe combines the richness of buttery, tender cookies with the bright, tangy flavor of a homemade lemon filling. These delicate sandwich cookies are dusted with powdered sugar, creating a beautiful contrast to the vibrant lemon curd peeking through the center. Perfect for holidays, tea parties, or simply indulging your sweet tooth, these cookies are as delightful to look at as they are to eat. Each bite offers a perfect balance of sweetness and zest, making them an irresistible treat for any occasion.
Ingredients
- 340-350 g all-purpose flour
- 100 g powdered sugar
- 180 g butter (softened)
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
- 1 egg
- 1 egg yolk
- 80 g granulated sugar
- 1 tbsp cornstarch
- Zest of 1 lemon
- 50 ml lemon juice (juice of 1 lemon)
- 40 g butter
- Powdered sugar (for sprinkling)
Nutritional Information
- Calories: 185
- Protein: 2.5g
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Sugar: 10g
- Fiber: 0.5g
- Sodium: 50mg
- Cholesterol: 40mg
Directions
-
In a bowl, whisk together the egg, egg yolk, and granulated sugar until smooth. Add the cornstarch and whisk again. Stir in the lemon zest and lemon juice, mixing thoroughly. Add the butter and heat the mixture on low heat, stirring constantly, until it thickens into a curd-like consistency. Remove from heat, transfer to a bowl, and cover with plastic wrap to prevent a skin from forming. Set aside to cool.
-
In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Add the egg and mix until incorporated. Stir in the baking powder, vanilla extract, and a pinch of salt. Gradually add the flour, mixing until a soft dough forms. If needed, add a little more flour to prevent sticking. Cover the dough and refrigerate for 10-20 minutes.
-
Preheat the oven to 180°C (356°F). Roll out the chilled dough on a lightly floured surface to about 0.5 cm thickness. Cut the dough into rounds using a cookie cutter. Place the cookies on a baking sheet lined with parchment paper. Use a smaller cutter or a tool to create holes in the center of half of the cookie rounds (these will act as the top pieces). Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove and let cool.
-
Once the cookies have cooled, sprinkle powdered sugar on the top pieces (with holes). Transfer the lemon filling into a pastry bag. Pipe the filling onto the center of the bottom cookie pieces. Gently place the powdered top pieces over the filling, aligning the holes with the lemon center.
