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Linzer Cookies

A classic Christmas treat, these Linzer Cookies have jam sandwiched between the almond flavored cookie tops and bottoms. Covered with powdered sugar, this is the perfect holiday dessert.
Prep Time20 minutes
Cook Time15 minutes
Chill Time:2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 237kcal

Ingredients

  • ½ cup raw whole almonds
  • 1 cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup salted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup raspberry jam
  • ½ cup powdered sugar

Instructions

  • Preheat the oven to 350 degrees F. Spread the raw nuts (blanched or unblanched) on a baking sheet. Toast them on the middle rack until lightly browned (this will take 5 to 10 minutes).
  • Once they have cooled completely, pulse them in a food processor.
  • Once this mixture is finely ground, pulse in the flour, cinnamon, and salt, set aside.
  • In a large mixing bowl, beat the butter until it is creamy. Then beat in the sugar until light and fluffy (about 2 minutes).
  • Beat in the egg, make sure to scrape down the sides of the bowl so everything is mixed well then beat in the vanilla.
  • Mix the dry ingredients into the butter mixture. Beat on low speed until just mixed, do not over-mix.
  • Form the dough into 2 disks, wrap each disk in plastic wrap and place it into the refrigerator. Allow this to chill for at least 2 hours.
  • Preheat the oven to 350 degrees F. Remove one disk at a time from the refrigerator and place it on a well-floured surface. Allow it to sit for 1 or 2 minutes before rolling. Roll it out to about ¼ inch thick, you will need to be generous with the flour.
  • Use a 2 ½ inch cookie cutter to cut out as many cookies from this dough as you are able to.
  • Use a smaller cookie cutter to cut out a shape from the middle of half of the cookies. Roll scraps into a disk, wrap, and allow to chill. Then you can roll this out again to make more cookies.
  • Place the cookies on a baking sheet lined with parchment paper and bake for 12- 15 minutes. They should be just starting to turn golden on the edges, remove the cookies from the oven and allow them to cool slightly on pan. Then remove them to a wire cooling rack and allow to cool completely.
  • Once the cookies are completely cooled, spread a heaping ½ teaspoon of jam onto the bottom side cookies. Dust the top cookies (with the cut out) with powdered sugar. (Make sure to dust the top cookies with powdered sugar before placing them on the jam cookies otherwise the jam center will not show as well.)
  • Place the cookie with the cut-out on top of the jam cookie.

Notes

  1. This recipe can be doubled, they make great gifts for holiday cookie baskets.
  2. Switch up your filling, see my tips above on some ideas.
  3. You can toast your almond or not, we like toasting them because it brings out the flavor.
  4. You can use any cookie cutter style you like but make sure it is 2 1/2 inch. 
  5. Make sure to separately dust the tops of the cookies with powdered sugar before placing over jam.
  6. These can be frozen, see above on how to do that.

Nutrition

Calories: 237kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 126mg | Potassium: 72mg | Fiber: 1g | Sugar: 20g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg