Some of you might know this — Linzer Augen Sandwich Cookies are actually Christmas cookies here in Germany and some other countries. We also call them »Hildabrötchen« or »Spitzbuben«. The name depends on the region these cookies are made and served I think. Mine here turned out quite a bit larger than the ones you know from Christmas. Similar extra large cookies like these here are often sold in bakeries. All year round. If you serve them this big, they are more like little cakes instead of cookies. Great with a cup of tea or coffee ;P
Our favorite bakery around the corner sells »XXL Linzer« like these here from time to time. Do I get one, if I see one? No. I prefer buying a pretzel with salt on top ;P Do I crave large cookies when I see them – most definitely! But since those cookies are pretty easy to prepare I actually make them from time to time at home instead of buying them ;P I also have someone here at home (not me) that loves sandwich cookies with jam filling… so they always disappear quickly. Even a bigger batch.
I love these cookies as well. The combination of the sweet crumbly cookie and the jam is great. When you bake the cookies they are quite firm and crunchy at first, but as soon as the jam joins »the game« they get softer and so much better. Texture and flavors improve a lot!
Speaking of texture. I’ve noticed that the XXL version, unlike the smaller Christmas cookies, tend to soften much more when stored for a longer time. That’s why I let the cookies cool down well and actually let them air-dry for some time before I add the jam. You could bake them a bit longer at a lower temperature as well. This will make the cookies a bit dryer. I also recommend letting them dry out a bit more (after filling them with jam) on the counter before adding them to a cookie box. If you still have cookies left after that they can go into a box with layers of sandwich paper in between, so they don’t touch each other. You don’t want them to get so soft they break apart when you try to grab them ;P
I use a tin box for my cookies – a bit one would be best here. You want the cookies to lay flat between the sandwich paper. Do not store them like Christmas cookies. Those you can normally toss into a box without anything happening ;P Well… they have to survive the cravings of the cookie monster first before you have to worry about storing them anyway ;)
INGREDIENTS / ZUTATEN
(10-12 cookies)
For the dough:
1 3/4 cups (230g) cake flour (or a/p flour)
2.5 oz. (70g) confectioners’ sugar
1 pinch of salt
5.3 oz. (150g) butter
1 medium egg yolk
For the decoration:
1/2 jar of jam (raspberry and/or apricot)
some confectioners’ sugar
(10-12 Kekse)
Für den Teig:
230g Mehl (Type 405)
70g Puderzucker
1 Prise Salz
150g Butter
1 Eigelb (M)
Für die Dekoration:
1/2 Glas Marmelade (Himbeere und/oder Aprikose)
etwas Puderzucker
DIRECTIONS / ZUBEREITUNG
1. Add flour, confectioner’s sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces, as well as the egg, and knead everything to get a nice and smooth dough. Works best with the dough hooks of a handheld mixer. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour (or overnight).
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out half of the dough (leave the rest in the fridge) on a floured work surface and cut out large circles (Ø 3-3.5 inches) – the number of circles should be even. Place them with some space in between on the prepared baking sheet. Cut out 2-3 small circles (for the “eyes”) in the middle of half of the cookies, gather dough scraps and cut out more cookies, or place the dough in the fridge until needed again. Bake the cookies for about 10-12 minutes until only lightly colored. Take out of the oven and let cool briefly on the baking sheet, then transfer the cookies to a wire rack and let cool down completely. Repeat with remaining dough until all is used.
3. When all dough has been used and the cookies are completely cooled, dust the ones with holes with confectioners’ sugar (you want a thick layer). Spread some jam onto the matching cookies (without holes) and sandwich them together. Let dry/rest for a while before serving.
1. Mehl, Puderzucker und Salz in einer großen Schüssel vermischen. Butter in kleinen Stücken und das Eigelb dazugeben und alles zu einem glatten Teig verkneten – geht am einfachsten mit den Knethaken eines Handrührgeräts. Den Teig in Klarsichtfolie einschlagen und für mindestens 1 Stunde (oder über Nacht) in den Kühlschrank legen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Blech mit Backpapier auslegen und zur Seite stellen. Die Hälfte des Teiges (Rest im Kühlschrank lassen) auf einer bemehlten Arbeitsfläche dünn ausrollen und dann Kreise (Ø 8-9cm) ausstechen. Die Anzahl der Kreise sollte gerade sein. Mit ein wenig Abstand auf das vorbereitete Blech legen und die Hälfte der Teigkreise in der Mitte noch einmal mit 2-3 kleinen Runden Ausstechen mit Löchern versehen (für die »Augen«). Teigreste sammeln, ggf. noch weitere Kekse ausstechen oder den Teig zurück in den Kühlschrank legen für, die nächste Runde. Die Kekse für etwa 10-12 Minuten backen. Die Kekse sollten nur minimal Farbe bekommen. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen, bis alles aufgebraucht ist.
3. Wenn alle Kekse gebacken und komplett abgekühlt sind, die Kekse mit den Löchern dick mit Puderzucker bestäuben. Auf den passenden Gegenstücken jeweils eine gute Portion Marmelade verstreichen und dann zu Keks-Sandwiches zusammendrücken. Vor dem Servieren noch einige Zeit trocknen/ruhen lassen.
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Here is a version of the recipe you can print easily.
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Linzer Augen Sandwich Cookies
- Prep Time: 00:25
- Cook Time: 00:12
- Total Time: 03:00
- Yield: 12 1x
- Category: Cookies
- Cuisine: Germany
- Diet: Vegetarian
Description
The perfect sweet treat for cookie fans – huge Linzer Augen Sanwich Cookies. Classic cookies from Germany you can find in every bakery.
Ingredients
For the dough:
1 3/4 cups (230g) cake flour (or a/p flour)
2.5 oz. (70g) confectioners’ sugar
1 pinch of salt
5.3 oz. (150g) butter
1 medium egg yolk
For the decoration:
1/2 jar of jam (raspberry and/or apricot)
some confectioners’ sugar
Instructions
1. Add flour, confectioner’s sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces, as well as the egg, and knead everything to get a nice and smooth dough. Works best with the dough hooks of a handheld mixer. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour (or overnight).
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out half of the dough (leave the rest in the fridge) on a floured work surface and cut out large circles (Ø 3-3.5 inches) – the number of circles should be even. Place them with some space in between on the prepared baking sheet. Cut out 2-3 small circles (for the “eyes”) in the middle of half of the cookies, gather dough scraps and cut out more cookies, or place the dough in the fridge until needed again. Bake the cookies for about 10-12 minutes until only lightly colored. Take out of the oven and let cool briefly on the baking sheet, then transfer the cookies to a wire rack and let cool down completely. Repeat with remaining dough until all is used.
3. When all dough has been used and the cookies are completely cooled, dust the ones with holes with confectioners’ sugar (you want a thick layer). Spread some jam onto the matching cookies (without holes) and sandwich them together. Let dry/rest for a while before serving.
Notes
It’s time to whip up something delicious!
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