In this post are two variations of the butter cookies from the Simple Butter Cookies post. The first variation (as pictured above) allows you to make nut-free linzer cookies.
The second variation allows for simples sugar cookies with lemon icing.
To make the linzer cookies:
1. Bake the butter cookies as directed, cutting the cookies into pairs of two so that you can stack them later with jelly (this actually works best when you stack two cookies of the same exact shape, but with a hole in the top layer, as pictured above).
2. Heat about a cup of jelly over the stove. If you would like to thicken your jelly, add a pinch of gelatin. Otherwise, leave the jelly as-is. When the cookies are cooled, layer them with the warm jelly.
A second option for the linzer cookie is to assemble the cookies with jelly on the baking tray, then bake them. This saves you a bit of time since you don’t have to heat the jelly over the stove, but if you put too much jelly on the cookies then jelly might leak out of the cookie or even off the pan. I personally make the cookies both ways without having too much trouble with either.
The instructions for the sugar cookies are easier to explain: bake the cookies as directed, then ice them with a lemon icing.
The ingredients for the icing: 2 cups powdered sugar, 3-6 tablespoons lemon juice.
Mix the two ingredients together until smooth and at a desired consistency, then ice cooled cookies with a knife. (Note: in the picture I piped the icing of some of the cookies, but I would not recommend doing so with this lemon icing recipe; royal icing is best for piping).
Included here is the simple butter cookie recipe:
- 300 g flour
- 50 g cornstarch
- 1 tsp baking powder
- 100 g sugar
- 250 g butter, room temp, diced
- 1 egg
- 1 pinch salt
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream or whole milk
- 1. Preheat the oven to 350F and prepare a cookie tray with parchment paper. Mix together the flour, cornstarch, baking powder, and sugar. Add the diced butter (if the butter isn’t very soft, zap it in the microwave for just a couple seconds). Mix the dough with an electric mixer and/or knead with your hands.
- 2. Roll out the dough on a floured surface, about 1/8-1/4 inch thick. Cut with desired cookie cutters. Bake on a tray for 10-12 minutes.
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