Linzer Cookies

5 from 1 vote

These delicate, nutty, jam-filled Linzer Cookies are a delightful holiday treat that only improve with time.

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Prep Time 1

Cook Time 10

Chilling time 3

Total Time 14

Servings: 34 Cookies

Course: Dessert, Snack

Cuisine: American, European

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup 95g almonds or pistachios unsalted or salted, roasted or raw finely ground
⅓ cup 67g packed light or dark brown sugar adds moisture and depth of flavor
2and ¾ cups 345g all-purpose flour spooned & leveled used for dough base
½ teaspoon baking powder helps the dough rise
1 teaspoon ground cinnamon adds a warm spice note
½ teaspoon salt balances sweetness and enhances flavor
1 cup 16 Tbsp; 226g unsalted butter softened provides the cookie's richness
⅓ cup 67g granulated sugar for sweetness and structure
1 large egg at room temperature binds dough
1 and ½ teaspoons pure vanilla extract adds aromatic sweetness
½ cup about 150g jam or preserves raspberry or apricot recommended
2 tablespoons confectioners’ sugar for dusting

Equipment

1 Food processor Essential for grinding the nuts into fine crumbs.
1 Glass Mixing Bowl For combining your dry ingredients.
1 Whisk To evenly distribute the flour, spices, and baking powder.
1 Electric mixer A handheld or stand mixer makes creaming the butter and sugar effortless.
2 Baking sheets You'll need at least two so you can bake both types of cookies separately.
2 Parchment paper or silicone mats Prevents sticking and makes cleanup easy.
1 Rolling pin For rolling the dough to an even thickness.
1 2.5-inch Cookie Cutter For cutting the main cookie shapes.
1 1-inch Cookie Cutter For cutting the center holes in the top cookies.
1 Fine-mesh sieve For dusting powdered sugar evenly.
1 Cooling rack Allows air to circulate so cookies cool evenly.

Method

Place the almonds and brown sugar in a food processor and pulse until finely ground.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Using a stand or handheld mixer, beat the butter and granulated sugar together until smooth and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until fully combined.
Add the dry ingredients and ground nut mixture to the wet ingredients and mix on low until the dough comes together, about 2 minutes. It will be crumbly at first but will form a smooth dough.
Divide the dough into two even portions, flatten into discs, and wrap in plastic wrap. Chill in the fridge for at least 3 hours or up to 4 days.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
Roll one disc of dough on a floured surface to ¼-inch thickness. Cut out 64 circles using a 2.5-inch round or fluted cutter. Reroll dough scraps as needed. Repeat with the second disc.
Using a 1-inch round or fluted cutter, cut a hole in the center of half the cookies (32 total).
Place the cookies 2 inches apart on separate baking sheets. Bake the whole cookies for about 11 minutes, and the cookies with holes for about 10 minutes. Rotate the trays halfway through baking.
Allow cookies to cool on the sheets for 5 minutes. Dust the cookies with holes using powdered sugar. Transfer all cookies to a cooling rack to cool completely.
Spread ½ teaspoon of jam on the bottom of each whole cookie. Top with a holey cookie and press gently to form a sandwich.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

These buttery, nutty cookies are perfect for holiday gift-giving or just as a sweet snack. The jam filling can be swapped for your favorite flavor, but raspberry and apricot are classics.

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