Linzer Bar Cookie Recipe (Jam-Filled Bar Cookies)
This Linzer bar cookie recipe is made by pressing a buttery, cinnamon-scented dough into a pan, spreading a thin layer of jam, and finishing with a crumbly topping. The steps are simple: mix the ingredients, press, spread, crumble, and bake. Once cooled, slice into neat bars for an easy tea-time or dessert platter.
Ingredients
1. Dry mix
2. Wet mix
3. For the filling (practical add-on)
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease an 8-inch (20x20 cm) square pan and line the bottom with parchment so you can lift the bars out easily.
Combine the dry ingredients
In a bowl, mix 1 3/4 cups flour, 2 cups flour, baking powder, salt, and cinnamon. Stir until evenly blended.
Cut in the fats with the sugars
Add cold butter and margarine along with granulated sugar and brown sugar. Work it in with your fingers or a pastry cutter until you get a sandy, crumbly texture.
Add syrup and egg
Pour in the dark corn syrup and half of the beaten egg. Mix just until the dough starts to clump together—don’t overwork it.
Press the base
Set aside about 1/3 of the dough for the topping. Press the rest firmly and evenly into the prepared pan to form the bottom layer.
Spread the jam
Spread the jam in a thin, even layer over the base. Go close to the edges but keep it from spilling over.
Add the crumb topping
Pinch off small pieces of the reserved dough and scatter them over the jam to create a rustic crumb top.
Bake, cool, and slice
Bake for about 30 minutes, until lightly golden on top. Cool completely in the pan, then lift out and cut into 12 bars. For cleaner slices, chill for 10 minutes before cutting.