This recipe for Linzer Cookies is one of my favorites. I even bought the cookie cutter to create the cut outs needed to show off the jelly filling. It does take a little time to make, but I like these so much better than store bought cookies and it’s a great rainy afternoon project.

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  • Course Cookies, Dessert
  • Cuisine Austrian
  • Keyword Baked, Delicious, Holiday, Sweet, Tasty
Servings Prep Time Cook Time
36 cookies 30 minutes 10 minutes
Passive Time Total Time
40 minutes
Servings Prep Time Cook Time
36 cookies 30 minutes 10 minutes
Passive Time Total Time
40 minutes
Degree of Difficulty
Easy
Ingredients
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 lemon zest
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 3/4 cup almond flour
  • 1/4 tsp kosher salt
  • apricot jam for filling
  • powdered sugar for dusting
Servings: cookies
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Beat butter, sugar, zest until light and fluffy, about 3 minutes. Add yolk and vanilla and beat until combined.
  3. Meanwhile, whisk together all purpose flour, almond flour and salt.
  4. Add the flour mixture to the egg mixture and beat until just combined.
  5. Divide the dough in half, pat into a disk, wrap in plastic wrap and put in the fridge until firm, about an hour.
Baking
  1. Pre heat oven to 350°
  2. Roll out one disk of dough to about a 1/4’ thickness, cut out rounds of dough and place on parchment lined cookies sheet, gather the cut offs and roll the dough again, cutting more rounds.
  3. Place cookie sheet in the oven and bake for 8 to 10 minutes, or until set but just beginning to brown around the edges.
  4. Roll out the second disk of dough, using a cookie cutter smaller than the original cutter and cut out the centers of the cookies. Roll up scraps and repeat.
  5. Bake second batch when the first is done.
Assembly
  1. Allow both cookies batches to cool.
  2. When cool, put a dollop of apricot jam on the side of cookie without the hole in the center, spread the jam to the edges.
  3. Top each cookie with jam filling with a cookie with the cut out and sprinkle with powdered sugar while the cookies are still on the cookie sheet.

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