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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bj says
OMY....a very favorite. These are so pretty.
Here from Showcase.....
debbie says
Oh wow......linzer cookies and rainbow cookie are my favorites. This is one great recipe and a gorgeous cookie!
Sandee says
Thanks for visiting me Tammy. It was awfully nice of you. Nice like your wonderful mother.
Have a fabulous day. ☺
Liz Berg says
I recognize a beautiful Tammy post when I see one! Great story...and fabulous recipe!!! xo
Tammy says
😉 hehehe Thank you for coming Lizzy!!! It's always a treat to hear from you 🙂
xoxoxoxoxoxo
RAJIV SANKARAPILLAI says
Beautiful story !
Delicious looking cookies, yummy !
Thanks
Rajiv
http://www.magnificentdewdrops.blogspot.com
http://www.magicalpresent.blogspot.com
Dottie says
Dear Baking Gypsy, Great story! You should think of making your story into a childrens book, with the recipe. That would be fabulous...You are not only a fabulous baker, photographer, but also a fun writer. Very good descriptive words...I wanted to hear more...but those cookies are amazing. I think if I had to choose that would be my favorite cookie of all time. Very flavorful and love the jam. Thanks for sharing....Baking Gypsy come back someday with another story and recipe....Blessings, Dottie 🙂
Tammy says
Dottie you're a sweetheart and your words of encouragement mean so much. This was just what I needed to read. Thank you for your support and love. God bless!
xo
From the Kitchen says
Oh how I love your story and the look of your linzer cookies. When life puts us into a Polar Vortex, it's time to bake.
Best,
Bonnie
Elzbieta Hester says
Nice story! Love these cookies with almonds. I would fill them with raspberry jam as well 🙂 ela
Rebecca Subbiah says
fun post and hope it warms up after the cookies charm
Katherines Corner says
Oh my goodness, this is fabulous!!!!I I read every word and smiled all of the way through. A wonderful cookie story my friend. Yummy recipe too xo