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Linzer cookies


375g soft flour

250g butter

125g icing sugar

1 egg yolk

1 tsp vanilla extract

jam (ideally seedless raspberry or redcurrant)


Let the butter soften at room temperature and then mix all ingredients together with your hands. Once a uniform ball has formed, cover in cling film and put in the fridge for at least 1 hour (can be up to 24 hours). Roll the dough with a rolling pin to about 1.5mm and use cookie cutters to form your cookies. Preheat your oven to 180 degrees. Line a tray with baking paper and bake the cookies at 180 degrees for about 10min. Let the cookies cool down and then use jam to glue a couple together.