The Linzer's dough preparation is simple, fast, and lots of cakes and pies can be based. The classic Hungarian version's shape like flowers, one of which has the center hole. Linzer usually is filled with homemade jam.
This cookie is very popular in Hungary.
3 units of flour
2 units of unsalted butter (or margarine for lactose intolerants)
1 unit powdered sugar
pinch of salt
1. Crumble the flour and the soft butter.
2. Add the salt, sugar, yolk and knead them.
3. Rest the dough for half an hour. Then stretch and shape it.
4. Preheat the oven to 350-380 F (180-200 C). Bake the linzers for 8-10 minutes. Let it cold.
For example 20-25 double linzers are made:
300g flour, 200g butter, 100g caster sugar, 1 egg yolk.
Instead of third of the flour you can add several kind of ground seeds: nuts, almonds, poppy seeds, pecan etc.
The fresh linzers are crisp, but if you fill them with jam or ganache they will be crumbly the next day.
You can bake from this dough several cookies: base of creamy or fruity pies, Xmas cookies etc.
Hungarian recipe is in a Büfé (The Buffet).