As a young girl, I lived in Germany for a few years when my Dad was stationed in Grafenwoer with the Army. While I have no specific memory of eating Linzer cookies, I know that I fell in love with them during this time in my life. That lovely hole in the middle with a bit of jam peeking out and the powdered sugar? Oh yes … they are amazing. Read all about the history of this delicious cookie.
Despite my love for linzers, I’d never made them before. One day I thought, “I NEED to make Linzers.” I am fortunate enough to bake cookies and cake for Good to Go, a local natural foods store and delicious cafe in Trumansburg, New York. I figured I could bake them and not be tempted to eat the entire recipe if they were interested in selling them.
I scoured my resources for recipes. What was I looking for? A recipe that wasn’t too finicky, used all butter and ideally whole eggs instead of just yolks. I wanted a recipe that called for nut flour (even though they originated with nut flour, a lot of modern recipes don’t call for it) and I was looking for a recipe that would let you roll it out immediately. I don’t like the chilling step for dough; not because I’m lazy, but because when you roll it out it starts out too cold and ends up too warm. It seems like it is only “just right” for a mere minute of the process. Thank you to student intern Abby Latini for the photo in the above left!
The Linzer Cookie Recipe
I found a great recipe on American Heritage Cooking. It is adapted from Real Simple, November 2010. I made some further adaptations to the recipe, so I’m also sharing it with my changes later in this post. View the original recipe by selecting the picture at the right.
Some observations about this recipe:
- It is very similar to my sugar cookie recipe with just a few minor changes
- The flour is cut to 2 1/2 cups from 3 cups and the half cup of flour is replaced with 2/3 cup of almond flour
- It has 1/4 teaspoon of cinnamon, and of course a sugar cookie recipe doesn’t call for this.
- It also uses only 1/2 teaspoon of baking powder versus the full teaspoon I use for traditional sugar cookies.
- Lastly, it calls for chilling the dough. I just tried rolling it straight away and it worked beautifully.
I knew I’d found a great recipe for Linzer cookies when I made the first test batch and my family loved them!
These are DELICIOUS and totally worth the work to make. Once you get the hang of it, they aren't terribly tricky. Recipe is adapted from American Heritage Cooking ~ Linzer Cookies.
- 2 1/2 cups all purpose flour
- 2/3 cup finely ground almond meal
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup powdered sugar, for dusting
- 18 teaspoons of seedless raspberry preserves
- Preheat oven to 325 (convection) or 350 (conventional). Line 2 full sheet trays with a silpat or parchment (or 4 half sheet trays).[TEMP]
- In the bowl of an electric mixer, cream the butter, brown sugar, vanilla, salt, baking powder and cinnamon until light and fluffy. [BEAT]
- While the ingredients are creaming, combine the flour and almond meal.[COMBINE]
- Add the egg and beat until very well mixed and fluffy. Add the flour and almond meal mixture and blend on low speed until the mixture forms a nice dough.[ADD]
- On a lightly floured surface, roll out the dough to a 1/8" thickness. Remember that this is thinner than you would typically roll out sugar cookies because this is a sandwich cookie. Use a 3 3/4 inch scalloped edge cutter for the base of the cookie and cut out 18 large circles. Place them on a tray.[ARRANGE]
- Roll out the dough again to the same thickness and cut out the tops. This time, use a 1" scalloped cutter to cut out a center hole. Make 18 tops and place them on a different baking sheet.[ROLL]
- Bake the tops for 6 minutes and the bottoms for 8 minutes. [BAKE]
- Remove from oven and let cool slightly.[COOL]
- Using a shaker, shake powdered sugar onto the tops of the cookies. Spoon 1 teaspoon of raspberry jam onto each cookie bottom. Spread evenly. Cover with a top.[SPRINKLE]
Be patient with your rolling! You can also toast your own almonds and grind them. The link to the original recipe gives directions for this. When done, place in an airtight container with each layer separated by a layer of parchment or waxed paper. Wait until the next day to eat them, since they are too crisp when first made. They will keep 4-5 days.
Watch me make linzer cookies
I put together this video of me making the cookie dough. Because I had no one with me in my kitchen when I was rolling out the dough and making the cookies, I switched to still shots for that portion. These can also be made in heart shapes, as shown in the video.