Austrian Christmas Bakery: Linzer Augen (Linzer Cookies)

Linzer Augen (Spitzbuben)

Part two of my Austrian Christmas Bakery: Linzer Augen. As promised I am going to share with you another family recipe today, the favorite cookies of the rest of my family 🙂

In Austria there are called Linzer Augen (“Linz” being a city in Austria and “Augen” means Eyes, because of the three holes in the cookies I guess?). I hardly know any cookie that has a bigger variety of names given per region. I know that in Switzerland they are called Spitzbuben. At home we always very simply called them Marmeladenkekse (= Jam Cookies) 🙂 There are crumbly and soft and melt in your mouth yummie. You have different sized cookie cutters for them, even with different symbols in the center like only one hole, hearts or even smileys! Just have a look at the internet, I am sure you will find a whole bunch of different cookie cutters. I prefer mine to be classic with three holes and small (Ø 3cm), so you can eat them in one bite!

Linzer Augen (Spitzbuben) Linzer Augen (Spitzbuben)

Linzer Augen

  1. Mix together the dry ingredients
  2. Add the yolks and start to incorporate them until you get a thick batter
  3. Add the butter cubes and start to combine all the ingredients until you get a smooth dough
  4. Chill the dough for about half an hour in the fridge
  5. Flour your work surface and start to roll out the dough about 3mm thick
  6. Cut out the bottoms of the cookies and the tops (with the three holes)
  7. Bake them in the oven at 180°C (160°C fan oven) for about 10 minutes or until golden on the edges
  8. Immediately dust the tops (with the holes) with icing sugar
  9. On the bottom add about half a teaspoon of jam and put the dusted cookie on top.
    Be gentle, the cookies can break easily!
  10. Let cool completely and store in an air tight container

TIP: Make the dough one day before and store in the fridge, wrapped in clingfilm.

Linzer Augen (Spitzbuben)  Linzer Augen (Spitzbuben)  Linzer Augen (Spitzbuben)


makes about 60-70 cookies (Ø 3 cm)

  • 600g Flour
  • 220g Sugar
  • 2 Tbsp Vanilla Sugar
  • 4 Egg Yolk
  • 400g Butter, cold and cut in cubes
  • Smooth Red Currant Jam
  • some Icing Sugar for dusting