Linzers with Piecrust - Bake from Scratch

      Traditionally, Linzer cookies are created with a dough that resembles shortbread. In this recipe, we have updated them by using piecrust, transforming them into a flaky, crunchy version topped with sugar.

      Yields about 10 sandwich cookies

      All-purpose flour, for dusting

      All-Butter Piecrust (recipe to follow)

      1 large egg (50 grams), lightly beaten

      1 tablespoon (15 grams) water

      Sparkling sugar, for sprinkling

      ¼ cup (80 grams) fruit preserves*

      ¼ cup (80 grams) lemon curd*

      Prepare baking sheets by lining them with parchment paper. On a lightly floured surface, roll out the All-Butter Piecrust to a thickness of ⅛ inch. Use a 2¼-inch round cutter to cut out dough circles. Take a 1¼-inch round cutter to create cutouts in half of the dough circles. Use a fork to prick the centers of the whole circles. Reroll the scraps once and repeat the cutting and pricking process. Arrange all the dough pieces on the prepared pans and refrigerate until firm, for about 15 to 20 minutes. Preheat the oven to 400°F (200°C). In a small bowl, whisk the egg and 1 tablespoon (15 grams) of water; brush this mixture onto the dough. Sprinkle with sparkling sugar. Bake until they are lightly browned, approximately 12 to 15 minutes. Allow them to cool on the pans for 10 minutes before transferring them to wire racks to cool completely. Spoon about 1½ teaspoons (6 grams) of preserves or lemon curd onto the whole rounds and place the cutouts on top, sugar side facing up. These cookies are best served on the same day they are made. They can be stored in an airtight container in the refrigerator for up to 3 days.

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      All-Butter Piecrust

      1½ cups (188 grams) all-purpose flour

      1 teaspoon (3 grams) kosher salt

      ½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes

      ¼ cup (60 grams) ice water, plus more as needed

      In the bowl of a food processor, combine the flour and salt by pulsing until mixed. Add the cold butter and pulse until the mixture resembles crumbs with pea-sized pieces of butter. With the processor running, slowly add ¼ cup (60 grams) of ice water in a steady stream just until the dough begins to come together. (It may look crumbly but should be moist and hold together when pinched.) If needed, add more ice water, 1 tablespoon (15 grams) at a time. Turn the dough out and form it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. If frozen, let the dough thaw overnight in the refrigerator before using. If refrigerating for longer than 1 hour, allow the dough to sit at room temperature for 10 to 15 minutes before rolling it out.

      We’d love to hear your feedback!