These deliciously spiced linzer cookies are filled with a homemade mulled wine jelly and perfect for the holiday season! The recipe for spiced wine jelly will make about three jars — one for the cookies, one for you and one for a friend!
A hot mug of mulled wine was one of my favorite parts of visiting Germany’s Christmas markets, but this year we’re enjoying our glühwein in cookie form! We start by making a big batch of homemade mulled wine jelly (tip: any extra jars make great gifts!) and then we sandwich the festive jelly between spiced linzer cookies — the perfect holiday treat!
homemade mulled wine jelly
Making mulled wine jelly is actually quite easy! Here are the steps:
- Make the mulled wine. Steep warm wine with a bit of brandy, orange juice and spices. Discard the solids.
- Briefly boil the mulled wine with sugar and powdered fruit pectin (a gelling agent).
- Pour into jars and let cool for at least 12 hours before using.
A lot of recipes for jelly call for an insane amount of sugar, which really detracts from the beautiful wine flavor. Our low sugar wine jelly is just as easy to make, but you will need to make sure you have the right version of pectin. We use Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes — it’s in a pink box. This is very important. If you buy the original version of Sure Jell your jelly won’t set properly.
A quick note on storing: We make this jelly primarily around the holidays and it doesn’t usually last long. For that reason we haven’t formulated this recipe for safe canning. The jelly will keep for about a month in the refrigerator.
making linzer cookie dough
These spiced sandwich cookies get a nutty flavor from ground almonds in the dough. You can either buy almond flour or make it yourself by pulsing whole almonds in a food processor until finely ground. If you opt to buy your almond flour, make sure to get an unblanched almond flour (sometimes called natural almond flour or almond meal), which is made with the skins left on. This will give your cookies better color and texture!
Now onto the process:
- Cream the butter and sugar.
- Beat in the egg and vanilla extract.
- Add the remaining dry ingredients (almond flour, all-purpose flour, baking powder, cinnamon, ginger and salt).
After chilling the dough, you can begin shaping your cookies! I used two star cookie cutters for these cookies. The large star was approximately 3.5 inches (9 cm) in diameter and the window star was 2 inches (5 cm). Quick tip: make sure to keep your window cookies together on a separate pan as they may need less time in the oven than the whole cookies.
linzer cookies FAQ
Do I need to chill the cookie dough?
To make it easier to roll out the dough and help the cookies keep their shape, you’ll need to chill the cookie dough. About two hours is the minimum amount of chill time that I would give the dough, but it can also sit in the refrigerator overnight. If you decide to make the dough ahead of time, just let it sit at room temperature for about half an hour before working with it — this will make it much easier to roll out!
How long will linzer cookies keep?
Linzer cookies will keep for several days stored in the fridge in an airtight container. But because these cookies will soften as they sit, they’re best served on the day that you add the jelly.
Can I freeze linzer cookies?
While I don’t recommend freezing the whole cookies, you can freeze the linzer cookies unfilled. Freeze for up to a month and bring to room temperature before filling.
For more cookies perfect for the holiday season, make sure to check out these recipes!
- chocolate dulce de leche cookies
- pryaniki | russian honey spice cookies
- chocolate chip marzipan cookies
- zimtsterne | german cinnamon star cookies
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