Linzer Augen are classic and beautiful Christmas cookies. Their history dates back to Austria, and the name refers to the famous Linzer cake – a shortcrust pastry with almonds and marmalade. The cookies have a characteristic “window” shape – they are composed of two fragile discs (or stars), with a small eye, heart or star cut out in the top one. After baking, both are combined with a layer of thick marmalade raspberry or currant, which appetizingly shines through the hole. They are buttery, delicate and easy to prepare – perfect for Christmas tea. In our recipe, the cookies have a slightly different taste – they are cinnamon, not almond.
Ingredients:
- 250 g of wheat flour,
- 100 g of powdered sugar,
- 150 g of butter,
- egg,
- cinnamon sugar package,
- 1/2 teaspoon of cinnamon,
- a pinch of salt,
- 1/2 cup of marmalade (for filling),
- a dozen halves of walnuts – optional for decoration.
How to do it:
1. Pour flour, powdered sugar, cinnamon sugar, cinnamon and a pinch of salt into a bowl. Add chopped cold butter and egg. Knead quickly into a smooth, uniform dough. Wrap them in cling film and put them in the fridge for an hour.
2. Roll out the cooled dough to a thickness of 3-4 mm. Cut out cookies with a cookie cutter (e.g. hearts, circles, stars). Place half of the cookies on a baking tray lined with baking paper. Cut out “windows” in the second half of the cookies (e.g. with a cookie cutter). Bake at 200°C for approx. 10 minutes until slightly golden.
3. Receive and left for a totally excitation.
4. Spread a thin layer of marmalade over the full cookies. Cover with window cookies, pressing gently.
Source: Terazgotuje.pl
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