Reindeer Linzer Cookies
Reindeer Linzer cookies are meltingly delicious, perfectly buttery, nutty, and caramel-loaded for a Christmas treat everyone will adore.
Servings: 12 reindeer cookies
Equipment
- Round Cookie Cutter 2-Inch and ¾-Inch or 1-inch
Ingredients
- 1 Cup all purpose flour
- 1 egg yolk
- 2 Tablespoons heavy cream
- 1 Teaspoon vanilla extract
- ¾ Cup butter cold
- ½ Cup almond flour
- ¼ Teaspoon salt fine
- 3 Tablespoons Biscoff spread or caramel sauce
- 2/3 Cup powdered sugar
- 4 Squares dark chocolate for the eyes
- 12 small red candies or large red sprinkle, for the nose
- 12 pretzel twists for the antlers
Instructions
- Sift the flour into a bowl and then add the cubed cold butter.
- Rub the butter into the flour with your fingers until it’s well-combined and the consistency of wet sand.
- Sift the almond flour, powdered sugar and salt into the mixture and mix again.
- Mix in the heavy cream, vanilla and egg yolk.
- Roll the dough out between 2 pieces of plastic wrap until about 1/8-inch thick.
- Put it on a baking sheet and refrigerate until firm, about 2 hours.
- Preheat the oven to 320°F.
- Use a 2-inch round cookie cutter to cut out dough circles, arranging them on a baking sheet.
- Use a small cookie cutter to remove the middle of half the cookies (these will be the tops).
- Bake for 10 minutes or until just lightly golden at the edges, rotating halfway through for even baking.
- Let the cookies completely cool.
- Dust the cookie tops (the ones with the hole cutout) with powdered sugar.
- Add a thin layer of the Biscoff spread to the cookie bottoms (the ones with no hole).
- Press the cookie tops on the Biscoff spread cookie bottoms.
- Melt some dark chocolate and create Rudolph’s eyes with this, using a toothpick.
- Add a red sprinkle for his nose.
- For the antlers, break the pretzels in half and stick them on using a little chocolate or Biscoff spread.
Notes
Chill the dough to keep it firm: If the dough becomes too soft while working, chill it for a few minutes before continuing.
Save time: Use a stand mixer to make the cookie dough.
Keep butter cold: Work quickly with cold butter to achieve a flaky, tender texture in the cookies.
Chill the dough: Don’t skip chilling! It helps the dough firm up, making it easier to cut and preventing the cookies from spreading.
Roll evenly: Use rolling guides or rulers to ensure the dough is an even thickness. Don't forget to line the cookie sheet with parchment paper to prevent sticking.
Cut shapes gently: Press down with cutters and lift straight up to maintain clean edges on your cookies.
Don’t overbake: Keep an eye on the cookies; they should be slightly golden around the edges for a tender bite. Rotate them if you need to.
Cool completely before filling: This prevents the filling from melting and the cookies from becoming soggy.
Save time: Use a stand mixer to make the cookie dough.
Keep butter cold: Work quickly with cold butter to achieve a flaky, tender texture in the cookies.
Chill the dough: Don’t skip chilling! It helps the dough firm up, making it easier to cut and preventing the cookies from spreading.
Roll evenly: Use rolling guides or rulers to ensure the dough is an even thickness. Don't forget to line the cookie sheet with parchment paper to prevent sticking.
Cut shapes gently: Press down with cutters and lift straight up to maintain clean edges on your cookies.
Don’t overbake: Keep an eye on the cookies; they should be slightly golden around the edges for a tender bite. Rotate them if you need to.
Cool completely before filling: This prevents the filling from melting and the cookies from becoming soggy.
Nutrition
Calories: 215kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 142mg | Potassium: 116mg | Fiber: 2g | Sugar: 11g | Vitamin A: 87IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
