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Linzer and whipped-cream cookies are among the most popular types of Christmas baked goods. Crisp, delicate, fragrant and traditional – exactly the kind we remember from childhood Christmases. Linzer cookies are buttery and beautifully soft, while whipped-cream cookies are fluffy and ready in no time. Prepare both types using these tried-and-true recipes.
Linzer cookies – crisp and soft right away
Linzer cookies are one of the great classics. Delicate dough, a lemon scent and the pairing with quality jam create a perfect combination that is found in every Christmas tin.
Ingredients:
- 300 g plain flour
- 200 g cold butter
- 100 g powdered sugar
- 2 egg yolks
- zest of 1/2 lemon
- 1 packet vanilla sugar (optional)
- apricot or currant jam for filling
- powdered sugar for dusting
Method:
- Dough preparation: Sift the flour and sugar, add the butter, yolks, lemon zest and vanilla sugar. Quickly work into a smooth dough.
- Chilling: Wrap in plastic wrap and refrigerate for at least 1 hour to rest (ideally overnight).
- Shaping: Roll out to a sheet 3 mm thick and cut out shapes. For half, cut a hole in the center.
- Baking: Bake at 160 °C for 8–10 minutes until lightly golden.
- Assembling: Sandwich the cold cookies with jam and finally dust with powdered sugar.
Whipped-cream cookies – quick and fluffy
Whipped-cream cookies are ideal if you want to bake something simple, delicate and beautifully tender. Thanks to the cream they have an almost flaky texture.
Ingredients:
- 200 g plain flour
- 120 g cold butter
- 100 ml whipping cream (33 %)
- powdered sugar for coating
Method:
- Dough: Combine the flour and butter with your fingers into a crumb. Add the cream and work into a smooth dough.
- Chilling: Wrap and leave in the fridge at least 1–2 hours, ideally overnight.
- Shaping: Form into crescents, sticks or small shapes.
- Baking: Bake at 180 °C for about 10–12 minutes until lightly golden.
- Finishing: While still warm, coat in powdered or vanilla sugar.
Tips for the best Christmas cookies
- Let the cookies rest for at least 2–3 days – they taste much better.
- Use quality butter, it makes a difference in the taste.
- Experiment with different jams or lemon curd.
- Store in a cool place and in a closed container.
