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Old-World Linzer Cookies – a lovely little butter cookie with hints of cinnamon and lightly sweetened with jam. The perfect holiday treat!
I love the idea of making a cookie recipe that’s been around for hundreds of years. According to what I’ve read, Linzer Cookies were based on the “Linzertorte one of the oldest known tarts with a recipe discovered in an Austrian abbey around 1653.” This recipe can be made with almond flour, hazelnut flour or pecan meal and the filling can be anything from raspberry jam, apricot jam, or even chocolate praline.
Roll the dough on a floured piece of waxed paper. Cut half the cookies with with a design in the center and the other half plain.
Bake at 375 degrees for about 8 minutes.
Once cool spread jam on the solid cookies.
Lightly dust the cookies with the cut out centers with confectioners’ sugar. “Lightly” is a relative term and I didn’t pay much attention to it. I think my light dusting of snow turned into a blizzard.
OK I do have a few snow drifts as I was carried away with the sugar dusting. You don’t need this much but it didn’t affect the taste – they were still delicious!
When I make these again some day I will make a thinner cookie, use more jam for the filling (I accidentally picked up preserves) and LIGHTLY dust the cut out tops with confectioners’ sugar. These cookies were even better after they had a chance to sit overnight. The slight hint of cinnamon and the sweetness of the jam/preserves was wonderful!
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Old World Linzer Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
10 mins
A lovely butter cookie with hints of cinnamon and lightly sweetened with jam
Course: Cookies
Servings: 12 Sandwich Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup almond flour
- 2 1/4 cup unbleached all-purpose flour
- 1 large egg
- 1 cup seedless raspberry or apricot jam
- powdered sugar for dusting
Instructions
- In a large mixing bowl, beat the butter, sugars, baking powder, salt, cinnamon and vanilla until blended. Mix in the almond flour, flour and egg. Mix just until all ingredients are incorporated.
- Divide the dough in half and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.
To bake, preheat oven to 375F. Roll the dough on a lightly floured piece of wax paper to 1/8" thick. Cut the dough into shapes with linzer cookie cutters. Use a small cutter to cut a design out of the center of half the cookies. Bake the cookies on a parchment lined baking sheet for 8-10 minutes, or until lightly browned around the edges. Cook completely on a wire rack.
Spread the solid cookies with jam. Lightly sift powdered sugar on the cookies with the cutout centers. Place the cutout cookie on top of each filled cookie. Refrigerate until served to set the jam.
- Store in an airtight container.
Recipe Notes
Adapted from a recipe by King Arthur Flour
(Adapted from a recipe by King Arthur Flour)
Thanks so much for stopping by! Tricia
Erin M. says
February 10, 2019 at 8:04 amI just made these and they turned out beautifully!! Thank you for the recipe!
Tricia Buice says
February 10, 2019 at 8:17 amSo glad they worked out for you Erin and thanks for taking the time to let us know! Have a wonderful week 🙂
The Café Sucré Farine says
December 2, 2012 at 12:26 amSo pretty Tricia! I love Linzer cookies – they always make me feel like I'm someplace in the Alps, someplace very beautiful and romantic like Salzburg or Innsbruck! I love all the photos, so beautiful! And your little Isaac is absolutely precious!
Erin says
November 30, 2012 at 1:50 pmOh yum. These cookies are gorgeous and perfect for Christmas. I think I would fill them with chocolate (or I like your suggestion of nutella!)
Angie's Recipes says
November 29, 2012 at 2:50 pmThe baby is so sweet! I am terrible at night shooting. Need to learn more.<br />These linzer cookies look fabulous!
Maureen | Orgasmic Chef says
November 28, 2012 at 11:10 pmI love these cookies (or any cookies that leave you with sugar all over the cleavage). The baby is SO cute! <br /><br />I need a tutorial on taking xmas lights. We have an annual boat parade coming up on the 15th and I really want some good photos. I can set the tripod up on the balcony and catch the lot if I knew how to do it. 🙂
Traveling Husband says
December 12, 2012 at 1:55 pmHi Maureen<br /><br />I tried to offer some thoughts on shooting Christmas lights. https://www.savingdessert.com/2012/12/photographing-christmas-lights.html#comment-form <br /><br />Good luck! Feel free to drop me a note if you have any questions and PLEASE share some of your boat photos!
Tanna at The Brick Street Bungalow says
November 27, 2012 at 12:19 pmTricia, those cookies are b.e.a.u.t.i.f.u.l!!! Almost too perfect to eat! Almost! Isaac is as cute as a bug in the rug! Oh, how very precious are the grands! I sure wish I were close enough to tag along for the photo lessons. I second your motion for more lesson posts. hee hee. I meant to tell you last time, the paint color in the LR is Warm Stone by Sherwin Williams. The ceiling in
Mary says
November 27, 2012 at 3:42 amTricia!!! You read my mind! I have linzer cookies on my list of treats I wanted to research this year!! They are just beautiful and I have not had one in years.
Blond Duck says
November 27, 2012 at 3:01 amI've never made those, but I always thought they were gorgeous!
Chatty Crone says
November 27, 2012 at 1:54 amI am glad you had a great Thanksgiving. And the cookies look delish. And your grandson is beautiful. sandie