Chocolate Linzer Cookies


150g softened unsalted butter
100g icing sugar
40g cocoa
190g 00 flour
3 egg yolks, room temperature
1 teaspoon vanilla extract

Jam of choice to fill, I love sour cherry but you can use raspberry, apricot, mixed berry etc


Sift and combine all dry ingredients then add the wet ingredients and work into a smooth, well mixed dough.
Wrap in glad wrap, let rest in fridge for 30-60min. You don’t want it completely hardened. Then roll out on a floured surface, approximately 4mm in thickness.
Cut out your shapes and Bake at 180°C for 6-8min. Let cool completely and then fill with your fave jam.

Refrigerate or freeze in an airtight container.

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