The Linzer cookie, thought to have originated in the city of Linz, is based on the Linzertorte, one of the most famous and beloved confections in Austria. The cookies are like mini versions of the torte, which consists of a buttery dough, rich with ground almonds or hazelnuts, spread with jam—usually raspberry or apricot these days, but originally with black or red currant jam or jelly—and then topped with a lattice of more dough before baking.
You don't see Linzertortes often on this side of the Atlantic because the Linzer cookie is so much easier to make and delivers the same wonderful interplay of flavors. With its snowy dusting of confectioners' sugar and glistening red raspberry jam filling, which peeks out from the center of the sandwich cookie, it definitely screams "holiday."
•For the cleanest edges, keep freezing or chilling the dough between the sheets of wax paper whenever it gets soft, and freeze or chill the cut out cookies before baking them.
•Cookies keep in an airtight container in single layers, separated by wax paper, in a cool place 5 days.
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