Linzer cookies are a lovely sandwich cookies that let the filling shine through. Cherry preserves, strawberry jam or lemon curd all make perfect fillings.
Linzer Cookies are a treat most often shared around Christmas but there is nothing holding you back from making these cookies any time of year.
Think heart-shaped cut-outs for Valentine’s Day, strawberry or blueberry jam-filled Linzers for patriotic holidays, and a simple circle or other geometric shape for any old day of the week!
When I learned that the theme for #CreativeCookieExchange would be sandwich cookies in April I knew I wanted to share these Linzer cookies.
I’ve had the Linzer cookie cutter gadget for months now but never got around to it over the holidays…or for Valentine’s Day…or Easter…so here we are celebrating sandwich cookies and that is reason enough for me to make Linzer Cookies!
With their scalloped edges, these cookies are dainty enough for a Mother’s Day surprise or a wedding shower dessert. Fill them with jam, lemon curd, jelly, nutella– you’d be surprised how you can customize the shapes and colors to suit your own celebration needs.
The most valuable tidbit I learned is that you don’t even need the cookie cutter gadget– while its consistency was appreciated as it made shapes in the center of each square for the tops of the cookie, the hassle of getting the small bits of cookie dough out of the center cookie cutter was not so much fun.
In the end I used the scalloped-edged square for both the top and the bottom cookies then used a small cookie cutter to take out the middle windows.
- 2 cups all purpose flour
- 2/3 cup finely ground almonds (about 2 oz)
- 1/4 teaspoon cinnamon (optional, I omitted this ingredient)
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup jam, jelly or preserves (I used one of my favorites, Crofter's Organic Premium Spread in Morello Cherry
- confectioners sugar (optional)
- If starting with 2 oz of almonds rather than almond flour, process the almonds in a food processor until finely ground. I find it helps to add a tablespoon or two of flour to the mixture. You do not want to process the nuts so long that they turn to almond butter.
- In a bowl mix the flour, ground almonds, cinnamon (if using) and salt. Whisk gently to combine.
- In a standing mixer blend the butter and sugar until fluffy then add the egg and vanilla. Incorporate the flour mixture slowly and mix on low until just barely combined. Divide the dough in half and form into flat circles of dough. Place in a zip loc bag or wrap in plastic wrap then place in the refrigerator for about two hours. If you refrigerate the dough overnight, give it time to warm slightly the next day by placing it on the countertop for 30 minutes before rolling it out.
- Preheat the oven to 350. Prepare two baking sheet pans with parchment paper. Roll out the dough to 1/4 inch thick on a flour-dusted surface. Cut into equal number of "top" and "bottom" pieces. Cut a smaller shape in the center of the "top" pieces. Bake for 9-11 minutes or until edges barely begin to brown. Cool on wire racks.
- Turn "bottom" pieces over and coat with a teaspoon of jam. Place the "top" pieces on top and form a sandwich cookie. Makes about 2 dozen sandwich cookies.
Recipe source: This is the Wilton Recipe found on the packaging of Wilton's Linzer Cutter.
Serving Size:1 sandwich cookie
Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 108mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
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Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.