Linzer Cookies
Linzer cookies are sandwich-style cutout cookies flavored with almond, filled with raspberry jam, and dusted with confectioner's sugar.
Prep Time45 minutes mins
Resting time1 hour hr 10 minutes mins
Total Time1 hour hr 55 minutes mins
Course: Dessert
Cuisine: American
Servings: 44 sandwich cookies
- 3 cups (360g) all-purpose flour plus more for bench flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (226g) unsalted butter softened at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 1 1/2 cups (345g) raspberry jam
- 1/2 cup (65g) confectioner's sugar may not need it all
In a medium-sized bowl, combine the flour, salt, and baking powder and set aside.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy on medium speed.
Add the eggs and almond extract and beat on medium-high speed until incorporated, scraping down the sides if needed.
Reduce speed to low and add the flour mixture, beating until incorporated and a dough is formed.
Split the dough in half and pat down to form two discs. Wrap each disc in plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Remove the dough discs from the refrigerator and allow to sit for 10 minutes. Using a rolling pin, roll out one section at a time to 1/8" inch thick. Using a round or shaped cookie cutter, begin to cut out cookies. For each whole cookie you cut, you will need to cut one cookie with a hole in the center. Place the cut cookies onto the baking sheet. Use any leftover scraps to re-roll and repeat the process.
Bake in the oven for 8-10 minutes. Once done, move to a cooling rack and allow to cool completely before spreading the preserves onto each cookie, topping with a center-cut cookie to create a sandwich, and dusting the cookies with confectioner's sugar.
- Any flavor jam can be used in place of raspberry.
- Additional jam/preserves can be spooned into the centers if desired.
- The leftover tiny cut-outs can be re-rolled to create more larger cookies, or baked as tiny cookies.
- Linzer cookies can be stored in an airtight container at room temperature for 1-2 weeks. The cookies will soften as they sit from the jam and powdered sugar.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 19.5g | Protein: 1.2g | Fat: 4.3g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 30mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 10.8g | Calcium: 3mg