Linzer Schnitten

Linzer Schnitten

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  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1/4 teaspoon salt
  • 3 eggs, divided
  • 2 1/4 cups sugar, divided
  • 3/4 cup butter, melted
  • 1 lemon, zested and juiced
  • 1 cup jam


Whisk together flour, baking powder, cinnamon, cloves and salt. Set aside.

Beat 2 eggs until light and foamy. Mixing continuously, slowly add 1 1/2 cups sugar and butter. Stir in lemon zest and juice, and beat in dry mixture. Turn onto a floured surface and knead until smooth. Cover dough with a bowl and let rest for 1 hour.

Preheat oven to 375° F. Line two baking sheets with parchment paper.

Roll out dough to 1/4-inch-thick, and cut with a 1 ½- to 2-inch cutter. Place cookies on the prepared baking sheets. Use your thumb to press a shallow groove in the center of each cookie; fill each groove with a small dot of jam. Bake for 15 to 18 minutes, until the edges are light brown.

Optional: While cookies are still hot, beat together remaining egg and 3/4 cup sugar. Brush egg glaze on each cookie, avoiding jam centers but coating the rest of the cookie.

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