Linzer cookies were a winter delicacy in my childhood. Tender, buttery, sweet cookies filled with homemade, intense apricot jam. They lasted for weeks in the cold of winter, and we snacked on them whenever we could sneak one around the holidays. I have introduced this treat to my family abroad, and they loved it! It would have been significantly better with homemade, Hungarian apricot jam though.
120g icing sugar
1 pinch salt
2 egg yolks
jam for filling
Soften the butter and crumble it with the flour and salt until evenly mixed. Add in the icing sugar and the egg yolks and bring together into a dough ball. If too dry, add a tiny amount of sour cream.
Roll out into a 3-4 mm thick layer on a floured surface and cut into matching shapes. Cut small holes into the middle of half of the dough circles.
Use the leftovers to make more discs. Place onto a parchment-lined baking sheet. Bake in a 340F oven until barely gets any color, about 8-10 minutes.
Cool and fill them with jam, with the bottoms of the cookies facing each other.