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‘Tis the season of cookie exchanges and baking and this Linzer Cookie Recipe creates festive, simple butter cookies with flavorful jam peeking through sugar-dusted cookies.
I love a cookie exchange.
It’s so much fun to taste other people’s traditions.
In Miami, my favorite cookies were made by Tanya.
She had a son six weeks older than my son and the two would play together often growing up.
I loved the holidays when Tanya would have playdates and the children would return with paper plates filled with sugar cookies they decorated.
As an adult, I still seek to make these same cookies.
Or at least have my sugar cookies turn out as delicious as Tanya’s.
For my family, Christmas cookies come in all shapes and sizes.
We love ourafternoon of cookie decorating with our chewy and delicious sugar cookie recipe, but one of our favorites to share is this recipe for Linzer Cookies.
Linzer cookies are one of my favorites for gift giving.
They are beautiful and far easier than they look. Experiment with the seedless jams for a flavor that captures you.
We love to use Strawberry Habanero Preserves for this recipe; it adds a great flavor to the cookie.
You’ll love this Linzer cookie recipe. It’s your choice of jam sandwiched between perfect shortbread cookies.
They’re easy to make with big wow factor and easy to customize with the different shapes and flavors of jam!
In place of jam, fill the Linzer cookies with lemon curd (or any type of citrus curd), Nutella, or any other fillings that you choose.
I first heard about Linzer cookies from our friend from Austria, where the cookie legend says these cookies became popular hundreds of years ago.
The Linzer cookies are a spin on Austria’s Linzer torte.
It’s a simple sandwich of buttery shortbread filled with a colorful jam poling through, creating a colorful window.
Linzer Cookie Recipe Ingredients:
2 cups all-purpose flour
2/3 cups finely ground almonds
1/4 tsp. ground cinnamon
1 cup butter, softened
2/3 granulated sugar
1 egg
1/2 tsp. vanilla extract
1/2 cup seedless raspberry jam
Powdered Sugar
Linzer Cookie Recipe Directions:
Make the Dough:
In a small bowl, combine flour, almonds, and cinnamon; set aside.
In a bowl beat butter and sugar with an electric mixer until light and fluffy.
Add egg and vanilla; mix well.
Add flour mixture; mix only until incorporated.
Divide dough into two pieces; press into small disks, about 1″ thick.
Wrap separately in plastic wrap and refrigerate for 2-hours or until firm enough to roll.
Cut Out the Cookies:
Preheat oven to 350 degrees F.
On a floured surface, roll out one disc of dough 1/8″ thick (keep remaining dough chilled).
Cut half of the dough using a round cutter.
Cut the other half the dough using a smaller cutter to remove the center.
Transfer to parchment paper-lined baking sheets.
Bake 10-12 minutes or until light golden brown.
Cool on cookie sheet for 2-minutes; remove from sheet and cool completely.
Assemble the Linzer Cookies:
Invert bottom cookies, spread with about 1-teaspoon of your favorite jam.
Dust the top cookies with powdered sugar.
Gently sandwich cookies together by placing the sugar-dusted cookie on top of the jam spread cookie.
Linzer Cookie #Recipe
Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Inactive Time: 2 hours
Total Time: 2 hours 30 minutes
Linzer Cookies are a simple sandwich of buttery shortbread filled with a colorful jam poking through creating a colorful window.
Ingredients
Linzer Cookie Recipe Ingredients:
- 2 cups all-purpose flour
- 2/3 cups finely ground almonds
- 1/4 tsp. ground cinnamon
- 1 cup butter, softened
- 2/3 granulated sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 cup seedless raspberry jam
- Powdered Sugar
Instructions
- Linzer Cookie Recipe Directions:
- In a small bowl, combine flour, almonds, and cinnamon; set aside. In large bowl beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough on to two pieces; press into small disks, about 1" thick. Wrap separately in plastic wrap and refrigerate 2-hours or until firm enough to roll.
- Preheat oven to 350 degrees F. On floured surface, roll out one disc of dough 1/8" thick (keep remaining dough chilled)_. Cut half of the cough using a round cutter and half the door using a smaller cutter to remove the center. Transfer to parchment paper lined baking sheets.
- Bake 10-12 minutes or until light golden brown. Cool on cookie sheet for 2-minutes; remove from sheet and cool completely. Invert bottom cookies, spread with about 1-tsp. jam. Dust the top cookies with powdered sugar; gently sandwich cookies together.
Nutrition Information:
Yield: 20Serving Size: 1
Amount Per Serving:Calories: 204Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 102mgCarbohydrates: 22gFiber: 1gSugar: 10gProtein: 3g
The Nutritional Information may not be accurate.
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