Linzer Cookies

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Yield: about 5 dozen filled cookies

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Lovely linzers! Who knew it could be this easy to make gorgeous filled cookies?

Linzer Cookies

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 5 dozen filled cookies
Published: 01/01/2010

Ingredients

Cookies

  • 1 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup confectioners' or glazing sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract or 2 drops creamy hazelnut, bitter almond oil, or vanilla butternut flavor
  • 1 cup almond flour or 1 cup hazelnut flour, toasted or plain; or 1 cup pecan meal
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 large egg
  • 1 cup seedless raspberry jam or apricot jam; or chocolate praline filling (below)
  • confectioners' or glazing sugar, for dusting

Chocolate Praline Filling

  • 1/2 cup hazelnut praline paste
  • 1 cup chopped bittersweet chocolate or 1 cup bittersweet chips

Directions

see this recipe's blog »

1) To make the cookies: Beat together the butter, sugars, baking powder, salt, cinnamon, and flavor.

2) Mix in the nut flour, flour, and egg.

3) Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375°F.

4) Roll the dough 1/8" thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies.

5) Transfer the cookies to an ungreased or parchment-lined baking sheet.

6) Bake for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, and cool on a rack. While the cookies are cooling, make the filling.

7) To make the filling: Melt the praline paste and chocolate in a double boiler or in a microwave on low power, stirring until smooth. Cool to lukewarm.

8) Lightly dust the cookies with cutout centers with confectioners' sugar. Spread the solid cookies with 3/4 teaspoon praline filling or jam. Place a cutout cookie on top of each filled cookie. Let stand for several hours, until the filling is set.

Yield: about 5 dozen filled cookies.

Reviews

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  • star rating 02/25/2015
  • carolynalvarado from KAF Community
  • Made these for Valentines day. Used whole almond meal which gave the cookies a beautiful rustic brown color ( combined with the cinnamon). Added 1/4 tsp. Almond extract and used cherry preserves. I was a bit dissapointed that they were so soft after sitting overnight until I did a bit of research and found out that's normal unless served right away. Got rave reviews at work and had people asking for "another cookie please".
  • star rating 05/23/2014
  • Jacqueline from Avondale, Pennsylvania
  • My mother-in-law is from Switzerland and she always made traditional Linzers for Christmas. These are SO MUCH BETTER! I have been making these for the last two years and they are a favorite everywhere I take them. We have just learned that my daughter is gluten-sensitive so now I need to figure out how to substitute gluten-free flour and still keep them just as moist and delicious. This is her favorite cookie recipe. Any suggestions King Arthur?
    Jacqueline, please try our Gluten-Free Rollout Cookie recipe.~Jaydl@KAF
  • star rating 02/26/2014
  • Kristen from Voorhees, NJ
  • I swapped the wheat flour for a gluten free flour mix and these cookies were amazing! So glad to be able to have my favorite cookie again. Even those who aren't gluten free thought they were wonderful, and couldn't tell the difference.
  • star rating 12/25/2013
  • MLL222 from KAF Community
  • These were delicious, but I made two modifications. Instead of almond flour I used ground whole raw almonds. You don't even have to grind them to a flour, because the bits look and taste beautiful in the finished cookies. And I used vanilla beans instead of extract because I have a giant jar of them to use up. This was my first attempt at linzer cookies, and everyone was very impressed, including me!
  • star rating 12/24/2013
  • Jennifer from Portland, OR
  • Great recipe, alot of work but cookies are beautiful and taste great. I substituted one cup of unbleached flour with one cup whole wheat pastry flour. I rolled out with parchment paper on bottom and silicon baking mat on top to minimize flour used. I did final roll using a light dusting of flour on dough and rolling pin (it was difficult to get to 1/8th inch without seeing dough directly. After the first round I realized that I needed to unstick the rolled out dough from the paper. I rolled the dough carefully onto the rolling pin (dust the dough so it doesn't stick to itself and alittle on the paper) before cutting out. Depending on how fast I worked I put the rolled dough into the fridge for a bit too stiffen it up again and just rolled more dough. The cookies don't spread much so the can be out in the sheet pretty densely.
  • star rating 12/20/2013
  • Laura from Austin, TX
  • I have made twice and both times were huge hits! Delish.
  • star rating 04/02/2013
  • Vianney from California
  • Loved these! I toasted 1 cup of whole almonds, then ground them in a food processor. I also used cold butter, since the recipe did not specify. I made the dough, and kept it in the fridge for three days before I used it and had no issues rolling them out. It does warm quickly, though. My cookies were a beautiful deep tan color with almond skin flecks all throughout. I used both cherry and red raspberry spreads, and both varieties were delicious!
  • star rating 12/09/2012
  • pbnc from KAF Community
  • Fabulous. I didn't have a mini-cutout so I made these as sandwich cookies with raspberry and apricot jam. I suspect I might have overbaked them a tiny bit as I like the entire cookie to be golden brown but it just made them crispier. Will definitely make these again! I ended up with fewer cookies but this was because my cutter is larger than the recipe specifies. Am freezing these now for eating later in the week and hoping they will be as good as freshly baked!
  • star rating 02/19/2012
  • syv from KAF Community
  • Oh My!!! Wonderful taste, texture....just absoutely delicious! My whole family could not get enough of them!! Thank you!
  • star rating 12/24/2011
  • 2berryblondeboys from KAF Community
  • This recipe is very, very good. I doubled the recipe and refrigerated it overnight to make it in the morning, I divided it into 4 batches. I kept all batches in the fridge until I was ready to roll it out and I worked very quickly. I rolled and cut once, gathered it up, pressed it into a flat disk and put it into the freezer to stiffen up while I worked on one of the other of the 4 sections. This kept it cold enough to work with easily. I used a round shape found at a kitchen store that had cute cutouts in winter scenes. For a double batch, it made 105 cookies which have a diameter of about 2 inches and I rolled these thin. They cook really fast too as they are so thin, so be warned. Also, ideally these cookies should sit a day or two before being eaten so they can soften up a bit as the absorb the moisture from the jam. A few hours is barely enough. A day or two is better.
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