Austrian Linz Cookies

Ingredients and Weight:

• All-purpose flour: 250g
• Unsalted butter (cold and cubed): 150g
• Granulated sugar: 100g
• Ground cinnamon: 1 teaspoon
• Ground cloves: 1/4 teaspoon
• Fine sea salt: 1/4 teaspoon
• Egg yolk: 1 large
• Cold water: 1-2 tablespoons
• Raspberry jam: 300g
• Powdered sugar (for dusting): as needed

Preparation Time:

30 minutes

Cooking Time:

12-15 minutes per batch

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, combine the flour, sugar, cinnamon, cloves, and salt.
2. Add the cubed butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.
3. Add the egg yolk and water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Divide the dough into two equal portions. On a lightly floured surface, roll out each portion into a 12-inch circle.
7. Spread the raspberry jam evenly over one circle. Top with the remaining circle.
8. Cut the cookies into 16 wedges using a sharp knife.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
11. Dust with powdered sugar before serving.

Nutritional Information:

• Calories: 250 per cookie
• Fat: 10g
• Carbohydrates: 35g
• Protein: 2g

Dish Characteristics:

• Buttery and tender
• Sweet and fruity filling
• Perfect for breakfast, afternoon tea, or dessert

User Comments:

• "These cookies are absolutely delicious! The combination of the buttery dough and the sweet raspberry jam is irresistible."
• "I love the simplicity of these cookies. They're easy to make and always a hit with my guests."
• "The Austrian Linz Cookies are a perfect representation of the classic Austrian flavors. They're a must-try for anyone who enjoys traditional European pastries."

Special Precautions and Tips:

• Use cold ingredients to ensure a flaky crust.
• Do not overmix the dough, as this will make the cookies tough.
• If the dough is too dry, add water 1 tablespoon at a time until it comes together.
• If the dough is too wet, add flour 1 tablespoon at a time until it becomes more manageable.