These Classic Linzer Cookies are soft and sweet and sandwiched together with jam for a comforting dessert this holiday season!
Today's post has been updated from its original post published January 7, 2014. I made these Linzer cookies amid the Polar Vortex that had hit the North East Coast that winter. The recipe is adapted from Dorie Greenspan for Bon Appetit, though I am unsure of the exact edition.
These cookies are buttery and soft with crisp edges. They are such a delightful treat during the cold winter months. I used raspberry jam for the filling but any jam can be used for today's recipe. I think strawberry and cherry jam are good substitutes.
Finish them off with a dusting of powdered sugar and store in an airtight container where they will stay fresh for up to a week.
PrintClassic Linzer Cookies
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: 1 dozen 1x
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/3 cups slivered almonds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2/3 cups sugar
- 1/2 cup unsalted butter, room temp
- 1 large egg
- 2 teaspoons dark rum
- 1/4 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam or your preferred jam
- Powdered sugar (for dusting)
Instructions
- In a large bowl combine flour, almonds, cinnamon, and sea salt. Set aside.
- Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy. Add egg; beat until well blended. Beat in rum and vanilla. Reduce speed to low; and add dry ingredients. Beat dough just enough to blend, and gently knead if necessary to form a ball.
- Divide dough in half. Place each half between sheets of parchment paper and flatten into a disk. Chill dough in paper until very firm, at least 1 hour or up to overnight.
- Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper.
- Working with 1 dough disk at a time, roll out on a floured work surface until 1/8 inches thick. Cut out cookies using about a 2-inch cookie cutter and transfer them to baking sheets. Repeat with the remaining dough. Then, using a smaller cookie cutter, about ½-inch, cut out the cent of half the cookies.
- Place the cookie trays in the oven and cook for about 10-12 minutes until they are dry and firm to touch. Cookies will firm up as they cool, so it is important to be precise about this.
- Arrange whole cookies flat side up. Spoon 1 teaspoon of jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down and dust each sandwich cookie with powdered sugar.
- Enjoy and be sure to store in an airtight container at room temp.
Notes
Adapted from Dorie Greenspan for Bon Appetit
And that is our recipe for Classic Linzer Cookies. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
Happy Baking!
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Diane Balch says
Your recipe is being featured today on foodie friday. Stop by and get your button. I will be pinning and tweeting it this week.
Miz Helen says
What a wonderful post and your photo of the snow is just beautiful. I love your cookies they look delicious! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Adelina Priddis says
Oh my gosh, I love the story! The cookies look absolutely delicious too.
Reeni says
I LOVE the story Tammy! So magical! I was thinking you should make it into a book too. I love linzer cookies - they look absolutely delicious! This is one of my favorite posts ever. xoxo