These nutty, buttery, and fruity Linzer cookies make elegant and simple Christmas cookies or Valentine's Day treats; they pair perfectly with coffee for a special afternoon treat!
How to Make Linzer Cookies
Note: The full instructions are provided in the recipe card below.
Toast the almonds in a small saucepan over medium heat, often shaking until they're aromatic and lightly browned, 7-10 minutes.
Remove the pan from the heat and let the almonds cool completely before adding them to a food processor with 1 tablespoon of all-purpose flour.
Blend the mixture until it's fine and sandy, scraping down the sides of the bowl as needed. Add the remaining all-purpose flour, powdered sugar, and kosher salt and pulse a few times to combine about 4 times.
Lightly beat the yolks, vanilla, and almond extract in a small bowl until combined; keep in the refrigerator until needed. Next, add butter and quick pulse times until it resembles coarse crumbs, about 1o to 15 seconds; you don't want them smaller as the butter will be broken up in the next step.
Next, with the machine running, add the yolk mixture in a slow, steady stream. Process until the dough holds together, about 8 to 15 pulses; the dough should not come together entirely into a ball.
Instead, it should look loose but hold together when pinched. Alternatively, you can transfer the almond flour mixture to a large bowl with the rest of the flour, confectioner's sugar, and salt; whisk to combine.
Use a stand mixer (one fitted with the paddle attachment) to cream the sugars and butter until they're a light, fluffy consistency, about 4 to 5 minutes. Add in the egg mixture. Mix to combine.
Add the flour mixture and continue to mix at low speed until no floury streaks exist. Place the dough onto a lightly floured work surface and evenly split it into two pieces.
Wrap each half in plastic wrap, and refrigerate for at least 1 hour. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 10 to 15 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
When you're ready to bake, preheat the oven to 375 °F. Remove one of the discs from the fridge and line a cookie sheet with parchment paper. Use a floured rolling pin to roll out the first batch of cookie dough on a lightly floured surface to a rectangle with a thickness of ¼ inch.
Next, use a 2-inch wide cookie cutter to cut around 12 rounds and transfer them to one of the prepared baking sheets. Place the rounds in the refrigerator, and take out the second batch of dough.
Repeat the rolling and cutting process, using a second smaller cookie cutter to punch a hole in the center of each round before transferring them to the second baking sheet.
Let the dough chill for 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Bake the cookies until they're golden brown, about 10 minutes.
Gently transfer the cookies to a wire rack with a spatula to cool them completely. To assemble, use a small offset spatula to spread a teaspoon of raspberry preserves into an even layer on a bottom cookie, then top with a cut-out cookie.
Repeat with the remaining cookies, then sprinkle them with powdered sugar. Store the cookies in an airtight container with a sheet of parchment paper between layers to protect the exposed raspberry preserves.
This Linzer Cookies recipe will quickly become your go-to cookie recipe. They're easy to make, taste amazing, and keep their form as they bake. This nutty, buttery, and fruity Linzer cookies make elegant and simple Christmas cookies or Valentine's Day treats; they also pair perfectly with coffee for a special afternoon treat! For More Nutty Inspired Cookies, check this recipe: Pecan Snowball Cookies.
1cupRaspberry Preserves(any fruit preserves you desire)
⅓cuppowdered sugar for dusting
Instructions
Toast the almonds in a small saucepan over medium heat, often shaking until they're aromatic and lightly browned, 7-10 minutes. Remove the pan from the heat and let the almonds cool completely before adding them to a food processor along with 1 tablespoon of all-purpose flour. Blend the mixture until it's fine and sandy, scraping down the sides of the bowl as needed. Add the remaining all-purpose flour, powdered sugar, and kosher salt and pulse a few times to combine about 4 times.
Lightly beat the yolks, vanilla, and almond extract in a small bowl until combined; keep in the refrigerator until needed.
Next, add butter and quick pulse times until it resembles coarse crumbs, about 1o to 15 seconds; you don't want them smaller than that as the butter will further be broken up in the next step.
Next, with the machine running, add the yolk mixture in a slow, steady stream. Process just until the dough holds together, about 8 to 15 pulses; the dough should not come together entirely into a ball. Instead, it should look loose but holds together when pinched.
Alternatively, you can transfer the almond flour mixture to a large bowl with the rest of the flour, confectioner's sugar, and salt; whisk to combine. Use a stand mixer (one fitted with the paddle attachment) to cream the sugars and butter until they're a light, fluffy consistency, about 4 to 5 minutes. Add in the egg mixture. Mix to combine. Add the flour mixture and continue to mix at low speed until there are no floury streaks.
Place the dough onto a lightly floured work surface and evenly split it into two pieces. Wrap each half in plastic wrap, and refrigerate for at least 1 hour. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 10 to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
When you're ready to bake, preheat the oven to 375 °F. Remove one of the discs from the fridge and line a cookie sheet with parchment paper. Use a floured rolling pin to roll out the first batch of cookie dough on a lightly floured surface to a rectangle with a thickness of ¼ inch. Next, use a 2-inch wide cookie cutter to cut around 12 rounds and transfer them to one of the prepared baking sheets. Place the rounds in the refrigerator, and take out the second batch of dough.
Repeat the rolling and cutting process, using a second smaller cookie cutter to punch a hole in the center of each round before transferring them to the second baking sheet. Let the dough chill for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Bake the cookies until they're golden brown, about 10 minutes. Gently transfer the cookies to a wire rack with a spatula to cool completely.
To assemble, use a small offset spatula to spread a teaspoon of raspberry preserves into an even layer on a bottom cookie, then top with a cut-out cookie. Repeat with the remaining cookies, then sprinkle them with powdered sugar. Store the cookies in an airtight container with a sheet of parchment paper between layers to protect the exposed raspberry preserves.
Notes
How to Store & Re-HeatTo store: Make sure they are completely cooled to room temperature first. Once cooled, you can store them in an airtight container at room temperature for up to 1 week. Place a sheet of parchment paper between each layer of cookies to prevent the cookies from sticking together. To reheat: Warm them up in the oven for a few minutes before serving. Preheat the oven to 350°F and place the cookies on a baking sheet. Heat them for 3-5 minutes or until they are warmed through. Be careful not to overheat the cookies, as they can quickly become dry and brittle. Alternatively, you can warm them up in the microwave for 10-15 seconds on low power, but be aware that this method can make the cookies slightly soft and chewy. Once heated, you can serve the cookies with a fresh sprinkle of powdered sugar.Make Ahead
To make Linzer Cookies ahead of time, you can prepare the cookie dough and refrigerate it for up to 3 days before baking. Once the dough is prepared, wrap it in plastic wrap and store it in the refrigerator until ready to use. When you're ready to bake, remove the dough from the refrigerator and let it come to room temperature for 10-15 minutes before rolling it out and cutting it into shapes.
How to FreezePlain or decorated cookies, freeze well for up to 1 month. Allow the cookies to cool completely before layering them between sheets of parchment paper in a freezer-safe container for up to 2 months: Thaw in the refrigerator or at room temperature. You can also freeze the cookie dough before rolling it out. Prepare the dough, divide it in half, flatten each half into a disk-like pie crust, wrap each in plastic wrap, and freeze them for up to 1 month: Thaw the disks in the refrigerator for about 1 hour, then bring them to room temperature. Then proceed with the recipe as directed.
Nutrition
Nutrition Facts
Easy Linzer Cookies
Amount per Serving
Calories
159
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
29
mg
10
%
Sodium
25
mg
1
%
Potassium
56
mg
2
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
206
IU
4
%
Vitamin C
1
mg
1
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
