Name: Colorful Linzer Cookies with Redcurrant Jelly for Kids
Total time: 77 min
Yield: 4

Introduction

This classic holiday cookie brings a lot of joy to the family kitchen. Children from three years old can easily help cut out the fun shapes, which beautifully supports their fine motor skills. The tender shortbread melts in the mouth, and the fruity jelly provides a lovely sweet and sour note. Baking together becomes a memorable experience for everyone.

Ingredients

250 g spelt flour (all purpose works too)
125 g cold butter (cut into small cubes)
50 g fine cane sugar
1 egg (medium)
1 teaspoon vanilla extract
100 g redcurrant jelly (smooth)
A little powdered sugar for dusting

Preparation

Quickly knead the flour, cold butter, sugar, egg, and vanilla extract into a smooth dough.
Wrap the dough in a beeswax wrap or plastic wrap and place it in the refrigerator for about 30 minutes.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line two baking sheets with parchment paper.
Roll out the dough on a floured surface to a thickness of about three millimeters.
Cut out circles or stars, making sure half of the cookies have a small hole in the center.
Bake the cookies for 10 to 12 minutes until they are light golden brown.
Let the cookies cool completely on a wire rack.
Spread a little redcurrant jelly on the solid cookies and carefully place the top halves with the holes over them.
Lightly dust the finished Linzer cookies with powdered sugar.

Variations and Tips

The redcurrant jelly can easily be replaced with raspberry jam or apricot preserves.
Stored in a tightly sealed tin, the cookies stay fresh for about two to three weeks.
For a nutty flavor, you can swap 50 grams of the flour for finely ground almonds.
Parents can easily customize a portion of the dough for themselves by adding a pinch of cinnamon or cardamom.

Allergy and Safety Information

This recipe contains wheat, egg, and dairy products. Always introduce new ingredients one at a time and in small amounts to easily monitor for any reactions. If using nuts, only offer them finely ground to prevent choking hazards. If you have any concerns about food allergies or your child's diet, always consult your pediatrician.

Nutritional Information

Spelt flour provides valuable carbohydrates that give children energy for the day. Butter contains fats that are important for the absorption of fat soluble vitamins. Since this is a sweet treat, a small portion is perfectly sufficient as a special delight during the winter season.

Introduction

Preparation

Quickly knead the flour, cold butter, sugar, egg, and vanilla extract into a smooth dough.

Wrap the dough in a beeswax wrap or plastic wrap and place it in the refrigerator for about 30 minutes.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line two baking sheets with parchment paper.

Roll out the dough on a floured surface to a thickness of about three millimeters.

Cut out circles or stars, making sure half of the cookies have a small hole in the center.

Bake the cookies for 10 to 12 minutes until they are light golden brown.

Let the cookies cool completely on a wire rack.

Spread a little redcurrant jelly on the solid cookies and carefully place the top halves with the holes over them.

Lightly dust the finished Linzer cookies with powdered sugar.

Variations and Tips

The redcurrant jelly can easily be replaced with raspberry jam or apricot preserves.

Stored in a tightly sealed tin, the cookies stay fresh for about two to three weeks.

For a nutty flavor, you can swap 50 grams of the flour for finely ground almonds.

Parents can easily customize a portion of the dough for themselves by adding a pinch of cinnamon or cardamom.

Allergy and Safety Information