The Linzer Auge is one of the cookies, that is always easy recognizable thanks to its two sandwich style cookie disks filled with jam, the three cut out holes and its round “flower style” shape. The Linzer Augen (roughly translated as Linzer Eyes) are a typical Austrian Christmas cookie, that originated in upper Austria in the city of Linz. Nowadays it is often even available the whole year round in local bakeries in Austria but also in neighboring countries such as in Germany, Switzerland and Italy. It is one of my top favorite cookies, simply because the sweet short crust pastry – pate sablée – melts in your mouth instantly!
The Linzer Augen are often filled with a dollop of sweet home made Apricot or Red Currant jam. In Asia it can be a challenge to get those two jam types, so I decided to use my home made Persimmon jam, which resembles a bit to the Apricot Jam in color and taste. The sweet Short crust pastry (Pate sablée) is a bit of a challenge since it crumbles like nothing. In fact it crumbles even more then the plain Short crust Pastry (Pate brisee). Yet it is required to use this dough for this cookies, because its all about the melting moment for your tongue! Anyway, its certainly worthwhile to go through the trouble to recreate those cookies at home.
To make the Linzer Augen, you will need two cookie cutters as well. A round type (see picture underneath in the recipe) which you will use to cut out the cookie base and a special cookie cutter with 3 wholes in the center (see picture underneath in the recipe) which will be required to cut the cookie’s disk cover. Of course you can try to cut the wholes with a knife or something, in case there is no way for you to purchase a Linzer Augen cookie cutter.
By the way, please don’t mind my messy handling with the powdered Sugar. I still don’t know how to handle the powdered Sugar int he tropical climate. As you can see in the picture, this is not my forte. ^.^