“Linzer” Thumbprint Christmas Cookies (Christmas / Bredele 2023)
‘Tis the season for sweet treats and festive flavors! These Linzer Thumbprint Christmas Cookies are a delightful twist on a classic favorite. Spread the joy and bring a taste of Christmas to your table with this irresistible recipe!
Have you ever heard of the word “Bredele”? They are traditional Christmas cookies from Alsace, France. The word bredele is Alsatian, which is a German dialect, as a result to its proximity with Germany.
According to Bredele.fr, the exact history of these cookies is hard to establish: “The first recipes of bredele in Strasbourg date back to the 14th century” and that “they became very popular over Alsace during the early 19th century with the introduction of cookie-cutters (emporte-pièces) in French kitchens.”
A Christmas Tradition: Alsatians start making their bredele early in the holiday season, sometimes as early as November. Most families have their own secret recipes passed down through the generations. Some people make many types of bredele… as many as 10 – 12 kinds which are mixed and arranged between metal tin boxes to be gifted to Friends and Family.
Enjoy this delicious recipe and more with bon COOK’s Baking Sheet Large Bonmat (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for some inspiration? For more Christmas Cookies and Bredele recipes, click HERE! and for more Cookie Recipes, click HERE!
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“Linzer” Thumbprint Christmas Cookies (Christmas / Bredele 2023)
Ingredients
- 4.41 oz (125 g) butter (Softened | At Room Temperature)
- 3.53 oz (100 g) sugar
- 1 egg
- 5.47 oz (155 g) all-purpose flour
- 3.89 oz (110 g) hazelnut flour
- 1.06 oz (30 g) raspberry jam
Instructions
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
HAZELNUT COOKIES PREPARATION
- In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar for 2 minutes on medium low speed. Scrap the bowl down when necessary.4.41 oz butter, 3.53 oz sugar
- Add the egg. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.1 egg
- Gradually add the all-purpose flour and hazelnut flour. Continue to stir on low until just combined.5.47 oz all-purpose flour
- Scoop about a large tablespoon of dough and roll it between the palm of your hands into a ball (1 inch | 2.5 cm in diameter)3.89 oz hazelnut flour
- Transfer your cookie dough onto your Bonmat. Press a small well on top and add about 1/2 a teaspoon of raspberry jam into the center.1.06 oz raspberry jam
BAKE!
- Preheat oven to 350F/180C. Bake for 12 minutes (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your "Linzer" Thumbprint Christmas Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 weeks). Bon Appétit & Happy Holidays!
Video
Nutrition
Credit: Yolande’s blog “Chez Patchouka”, Recipe inspiration: Noisettins
