Linzer Biscuits - Linzer Augen (Original recipe)

Here’s another recipe from me for Christmas cookies that I found in a traditional Austrian cookbook and translated for you. They just shouldn’t be missing on your Christmas plate with cookies as they are great and can be prepared even by kids.

Preparation steps

Knead the flour, butter, powdered sugar, eggs, vanilla sugar and grated lemon zest into a uniformly smooth dough and store in the refrigerator for one hour.
Roll out the dough on the work surface sprinkled with flour quite thinly, approximately 3 mm, because it will rise a little more during baking.
Cut the biscuits with a mold, one for the bottom, and the other as a lid that you can decorate as desired and transfer to a baking sheet lined with baking paper.
Bake in the oven at 180 ° C, taking care not to burn for 8-10 minutes. So as soon as you notice that the edge of the biscuits starts to get colored, take them out even though they are still soft, that's fine.
Divide the biscuits into bottoms and lids. Coat the lower part with jam as desired, and sprinkle the upper part with powdered sugar. So you can share them but you don’t have to. I do it purely for the sake of optics, because I don't like it when my jam in the holes is covered with sugar.
After that simply connect the bottom and the lid and your original Linzer Augen is done.

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