Mini Linzer Cookies

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This one is a keeper! I was a bit nervous after reading the mixed reviews but in the end I stuck to the recipe exactly. With the exception of the cooking time, everything was perfect: my cookies were cooked in 15 min. I am NOT an experienced baker, particularly when it comes to working with dough, but I found these easy. My 'room temperature' was approx. 22 deg C, so my butter was quite soft to start with & this may have helped with incorporating the flour. I had to be patient & chill the dough before & after cutting out the cookies each time but they kept their shape beautifully, travelled well, & brought me lots of compliments at this afternoon's gathering. Thanks Ina!

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Excellent. They look beautiful and taste delicious.

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2nd time I tried this recipe--followed recipe exactly. I didn't have a problem rolling the dough but as they were cooking they spread out & ruined the pretty cutout for the tops (I used a Linzer cookie cutter. I baked the "bottom" cookie first using 1/2 the dough & kept the other chilled until I was ready to cut the "tops". I think the recipe has too much sugar & possibly that was why they spread out--they even taste too sweet. Even though the shape was ruined I still assembled. ( I used an oven thermometer to be sure my oven temp was correct & my oven was 10 degrees too hot so I adjusted the temp to 340--also they were browning around the edges after 15 min..
I'll try a different recipe next time.

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Great recipe, but regarding the stick together factor, I think this is subjective and dependent upon where you live. I personally am in Montreal which where near Christmas like today (15/12/11 it's pretty cold, hence so is my 'room temperature' ... NOW if I could make these in one of our pat pending inferno summers there would be NO problem at all :- SOOO, I simply took my mixer bowl (metal popped the whole thing into the oven for approx 3 minutes and presto....no problem with sticking together. As someone suggested, I didn't refrigerate and cheated by putting on the jam (used red currant on BEFORE baking these little gems. They are perfect! I made 52 small linzers with this recipe, my cookie cutter is 49mm (round or just under 2"... does take some futzing with but the results are superb for the cookie xchange I'm going to ..... from 'not barefoot in Montreal'

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I love these cookies! I have made them for the past 2 Christmas's and have never had a problem. Thanks Ina!!

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The most common advice given here has been to make sure you're using the right amount of butter (3/4 pounds or 3 sticks instead of 3/4 cups and to use the proper technique when measuring the flour. Ok, for those 2 bakers for whom that was the issue - use 3 sticks and don't pack your flour. Now for everybody else here's your problem: YOUR BUTTER WAS TOO COLD! These aren't actually Linzer cookies with egg in the recipe. They're Linzer style cookies that substitute a shortbread dough. And shortbread doesn't have any eggs in it. So don't add any. And don't add water either. What you actually made with your cold butter was a crumb strudel topping. Cold butter simply won't bind the dry ingredients.

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I am so glad I went with the reviews that said to follow the recipe to the "T" (except cook time - went with 10-12 mins. I did so and made these cookies last night. If you read the recipe and use 3/4 POUNDS not cups of butter, which is 3 sticks, and keep your mixer on a low speed, the dough come together perfectly. You do have to work with it a bit when rolling out, but I have not experienced a rolled dough that reacted any differently.
Since I did not have the correct size cutters, I decided to make sandwich cookies out of them using a decorative heart-shape. Additionally, I baked them the night before and filled them in the morning...since this was the first time, I did not want any issues. I did fill one at night, as a trial, and it did not get soft, etc., so in the future I know I can fill them the day before.
I will absolutely make these delicious cookies, again & again..got tons of compliments & requests for the recipe.
Thank you Ina!

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These are my absolute favorite cookies ever! I do use fully salted butter though, yikes! And as the other reviews go, I do not bake them nearly as long in the oven either.

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I read the reviews and agree with some of the comments. I, too, followed the recipe to the "T" and had the right amount of butter, but had difficulty rolling the dough. Instead of all-purpose flour I used White Lily which is a bleached flour and is "light." I also sifted it. Perhaps these may have made a difference? Also, 20 minutes in the oven was too long. I think I might have had a better looking cookie if I had gone 15 minutes. Utimately, it was the taste that mattered most and these cookies were delicious. By the way, how many "sandwiches" does this recipe yield? Thanks for a great cookie, Ina.

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Made these for Valentine's Day......delicious cookies and so pretty when they're all put together. Ina rocks............but..........the dough was impossible to work with without adding an egg. I have lots of experience rolling out doughs and crusts but could not do this one without that one little egg. I also baked mine about 13-15 minutes vs. the 20-25 recommended. Got lots and lots of compliments!