why make this recipe
Tender Linzer Strips are delightful and easy cookies that bring a touch of festive spirit to any occasion. Their beautiful candy cane look and sweet-tart flavor from the red currant jelly make them a favorite. Plus, they are quick to prepare, making them perfect for both beginners and experienced bakers. Whether for holiday gatherings or a simple treat, these cookies are sure to impress.
how to make Tender Linzer Strips
Ingredients:
- 300 g all-purpose flour
- 90 g powdered sugar
- 1 packet of Bourbon vanilla sugar
- A pinch of salt
- 200 g cold butter
- 1 organic egg (room temperature)
- 150 g red currant jelly
- Extra powdered sugar for dusting
Directions:
- Sift the flour and powdered sugar into a large bowl.
- Mix in the vanilla sugar and salt.
- Make a well in the center of the mixture.
- Cut the cold butter into small cubes and place them in the well along with the egg.
- Use your fingertips to work the butter and egg into the flour mixture until a smooth dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
- Preheat the oven to 175°C (350°F) with top and bottom heat.
- Take 2/3 of the dough and roll it out on a floured surface into a rectangle about 3 mm thick, or directly on a baking sheet lined with parchment paper.
- Prick the rolled-out dough with a fork and trim the edges if desired.
- Pre-bake the dough in the oven for about 6 minutes until it turns golden yellow.
- While it’s baking, heat the red currant jelly in a small pot.
- Spread the warm jelly evenly over the pre-baked dough.
- Roll out the remaining dough on a floured surface and cut it into 1.5 cm wide strips.
- Arrange the strips diagonally over the jelly, leaving about 1.5 cm space between each strip.
- Bake the cookie sheet for another 10 minutes.
- Remove from the oven and let cool for a short time before cutting into strips both horizontally and vertically. A pizza cutter or a sharp knife works well for this.
- Allow the strips to cool completely and sprinkle with powdered sugar before serving.
how to serve Tender Linzer Strips
Tender Linzer Strips are best served on a decorative plate, dusted with powdered sugar. They can be enjoyed as a sweet snack or dessert. Pair them with a cup of tea or coffee for a delightful treat.
how to store Tender Linzer Strips
Store the cookies in an airtight container at room temperature. They will keep fresh for several days. For longer storage, you can freeze them for up to three months. Just ensure they are well-wrapped to prevent freezer burn.
tips to make Tender Linzer Strips
- Use cold butter straight from the fridge for the best texture.
- For a sweeter flavor, consider using a different jam, like raspberry or strawberry.
- Make sure to let the dough rest in the fridge for optimal rolling and cutting.
variation
You can customize your Linzer Strips by using different flavored jams to suit your taste. Almond extract can also be added to the dough for an extra layer of flavor.
FAQs
1. Can I use margarine instead of butter?
While margarine can be used, using butter will give the cookies a richer flavor and better texture.
2. Is it necessary to chill the dough?
Chilling the dough helps firm it up, making it easier to roll and cut into shapes. For the best results, don’t skip this step.
3. How can I make these cookies festive?
You can add colorful sprinkles or edible glitter on top of the cookies after dusting with powdered sugar to make them more festive!
Tender Linzer Strips
Ingredients
Method
- Sift the flour and powdered sugar into a large bowl.
- Mix in the vanilla sugar and salt.
- Make a well in the center of the mixture.
- Cut the cold butter into small cubes and place them in the well along with the egg.
- Use your fingertips to work the butter and egg into the flour mixture until a smooth dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
- Preheat the oven to 175°C (350°F) with top and bottom heat.
- Take 2/3 of the dough and roll it out on a floured surface into a rectangle about 3 mm thick.
- Prick the rolled-out dough with a fork and trim the edges if desired.
- Pre-bake the dough in the oven for about 6 minutes until it turns golden yellow.
- While it’s baking, heat the red currant jelly in a small pot.
- Spread the warm jelly evenly over the pre-baked dough.
- Roll out the remaining dough on a floured surface and cut it into 1.5 cm wide strips.
- Arrange the strips diagonally over the jelly, leaving about 1.5 cm space between each strip.
- Bake the cookie sheet for another 10 minutes.
- Remove from the oven and let cool for a short time before cutting into strips both horizontally and vertically.
- Allow the strips to cool completely and sprinkle with powdered sugar before serving.