🇭🇺 Hungarian Linzer Cookies (Linzer Karika)

👩‍🍳 Instructions:

1. Make the Dough
   • In a large bowl, combine flour, baking powder, salt, and lemon zest.
   • Cut in the butter until crumbly.
   • Add powdered sugar, egg yolks, and vanilla. Knead into a smooth dough.
   • Wrap and chill for at least 1 hour.
2. Roll & Cut
   • Preheat oven to 350°F (175°C).
   • Roll dough to about ⅛–¼ inch thickness.
   • Use a round cookie cutter for the base cookies, and a smaller cutter (star, heart, or circle) for the tops to create a “window.”
3. Bake
   • Place cookies on a parchment-lined baking sheet.
   • Bake for 8–10 minutes, until just lightly golden. (Don’t overbake—they should stay pale.)
   • Cool completely on a wire rack.
4. Assemble
   • Spread a thin layer of apricot jam on the bottom cookies.
   • Place the cut-out “window” cookies on top, pressing gently.
   • Dust generously with powdered sugar.

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✨ Tips:

• Apricot jam is the most traditional Hungarian filling, but plum, raspberry, or red currant jam are also common.
• They store well in an airtight tin and actually taste better the next day as the flavors meld.

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Would you like me to also share the Linzer Torte (the larger Austrian-Hungarian jam tart), since it’s the “big sibling” of these cookies?