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A plate of linzer cookies with jam peeking through the cutouts.

Linzer Cookies

Diana Rattray
Fall in love with Linzer cookies, an irresistible combination of buttery shortbread, raspberry jam, and a sprinkling of powdered sugar.
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Servings 18 servings
Calories 262
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Prep Time 20 minutes
Cook Time 10 minutes
Other Time1 hour
Total Time 1 hour 30 minutes

Ingredients
  

For Assembly

Recommended Equipment

Instructions

  • 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, lemon juice, 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.
    1 cup unsalted butter | 1 cup confectioners' sugar | 2 large egg yolks | 1/2 tsp fine salt | 1/2 tsp ground cinnamon | 1 tsp finely grated lemon zest | 2 tbsp fresh lemon juice | 1 tsp vanilla extract | 2 1/2 cups all-purpose flour | 1 cup almond flour
  • Position a rack in the center of the oven and heat to 350°F. Line baking sheets with parchment paper.
  • Divide the dough into 2 portions. Shape 1 portion of the dough into a flat disk on a floured surface, then lightly flour it. Place a sheet of parchment paper or wax paper on the dough, then roll it to a 1/8- to 1/3-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, try using the top of a piping tip or a straw.
  • Bake the cookies for 8 to 10 minutes or until set and dry-looking. A darker cookie sheet generally takes less time to bake than a light-colored one. Remove the pan from the oven and cool the cookies on a rack for 5 minutes, then transfer them to a rack to cool completely. Repeat with the remaining dough.
    A cookie sheet with linzer cookie cut-outs.
  • 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 confectioners' sugar-dusted cookie with a cut-out center on top of the jam. Repeat with the remaining cookies.
    3 tbsp confectioners' sugar | 1/2 cup raspberry jam
    A plate of linzer cookies with jam peeking through the cutouts.
    • Tip: Seedless jam will make a neater cut-out center and smoother assembly.

Nutrition

Serving: 1sandwich cookieCalories: 262kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 48mgSodium: 71mgPotassium: 36mgFiber: 1gSugar: 14gVitamin A: 343IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword Linzer cookies, sandwich cookies
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