Linzer cookies, an Austrian specialty, typically consist of two buttery, almond-flavored shortbread cookies sandwiched together with a cut-out in the top cookie revealing the jam filling. Before filling, the top cookie is usually dusted with powdered sugar, adding a sweet and attractive appearance. They’re similar to the British jammie dodgers.
The jam is traditionally raspberry, though others may be used. Choose strawberry or apricot, or try dulce de leche or a chocolate or Nutella filling.
Pair Linzer cookies with a cup of tea or coffee, or for kids, a glass of milk. They’re perfect for special gatherings or an afternoon tea and make a beautiful presentation on a tray of Christmas cookies.
Recipe Variations
- Spices: This version includes cinnamon. For a different flavor profile, replace the cinnamon with 1/2 teaspoon of ground nutmeg, or use a warm spice blend, such as pumpkin pie spice.
- Shapes: Instead of round Linzer cookies, make stars, squares, or heart shapes.
How to Store
- Store Linzer cookies in an airtight container with layers separated by sheets of parchment paper or wax paper.
- These cookies freeze well. Place them in a single layer on a baking sheet and freeze. Transfer the frozen cookies to a resealable freezer bag or container. Label with the name and date and freeze for up to 3 months.
Linzer Cookies
Fall in love with Linzer cookies, an irresistible combination of buttery shortbread, raspberry jam, and a sprinkling of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 servings 1x
- Category: Cookies
- Method: BAke
- Cuisine: Austrian, German
Ingredients
- 1 cup unsalted butter
- 1 cup (115 grams) confectioners’ sugar, sifted
- 2 large egg yolks
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups (312 grams) all-purpose flour
- 1 cup (100 grams) almond flour
For Assembly
- 3 to 4 tablespoons confectioners’ sugar
- 2/3 cup strawberry or seedless raspberry jam
Instructions
- Prepare the Cookie Dough: In a large mixing bowl with an electric mixer, beat the butter until smooth and creamy. Add the confectioners’ sugar and beat until fluffy, about 2 minutes. With the mixer on low speed, beat in the egg yolks, salt, cinnamon, lemon zest, and vanilla extract until well blended. Add the flour and almond flour to the mixing bowl and beat on low speed just until combined. Cover the bowl and refrigerate the dough for 1 hour.
- Prep the Oven and Pans: Position a rack in the center of the oven and heat to 350. Line baking sheets with parchment paper.
- Roll and Cut the Cookie Dough: Divide the dough into 2 portions. Shape 1 portion of the dough into a flat disk on the floured surface and flour it lightly. Place a sheet of parchment paper or wax paper on the dough and roll it to 1/4-inch thickness. Cut out 2-inch or 2 1/2-inch rounds or shapes. Place the cut-outs on the prepared baking sheet, roll the scraps, and repeat until you have used all the dough. With the cut-outs on the baking sheet, use a small cutter to cut a center out of half of the cookies. If you don’t have decorative cutters, use the small end of a large round piping tip or a straw.
- Bake: Bake the cookies for 8 to 10 minutes or until set and dry looking. A darker cookie sheet generally takes less time than a light-colored baking sheet. Remove the pan to a rack to cool for 5 minutes, then transfer the cookies to a rack to cool completely. Repeat steps 6 through 9 with the second portion of dough.
- Assemble the Cookies: Sift confectioners’ sugar over the cookies with the cut-out centers. Spread about 1/2 to 1 teaspoon of jam on the bottom of a solid cookie, then place a cookie with a cut-out center on top of the jam. Repeat with the remaining cookies.
