linzer cookies

In this classic Austrian treat, hazelnut cookies are sandwiched around raspberry jam and dusted with confectioner's sugar.

Hazelnut-Raspberry Linzer Cookies Recipe

unsalted butter,

confectioner's sugar,

granulated sugar (3.5 ounces; 100 grams)

(10 milliliters) vanilla extract

(3 grams) baking powder

(3 grams) cinnamon

(1.5 grams) salt

hazelnut flour (5 ounces; 140 grams) (see note)

all-purpose flour

egg (50 grams)

raspberry jam (10 ounces; 280 grams)

In a stand mixer fitted with the paddle, beat butter, 1 cup confectioner's sugar, and granulated sugar at medium speed until creamy, about 2 minutes. Add vanilla extract, baking powder, cinnamon, and salt and beat until well combined.

Reduce mixer speed to low and add hazelnut flour, all-purpose flour, and egg to bowl and beat until dough comes together. Cover dough in plastic wrap and refrigerate for 1 hour. 

Preheat oven to 375°F and adjust racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or silicone baking mats.

Lightly flour a clean work surface. Divide the dough into two equal portions. Roll out one of the dough portions to 1/8 inch thickness; wrap the remaining portion in plastic and keep refrigerated. Use Linzer cookie cutters to cut out the solid shapes (these will be the bottoms of each cookie) and carefully transfer them to one of the prepared baking sheets. Gather the scraps, roll out the dough, and repeat to make more solid cookies, and transfer to second prepared baking sheet.

Bake cookies until golden, about 10 minutes, rotating sheets front to back and top to bottom halfway through. Transfer baking sheets to wire racks and allow to cool for 3 minutes. Using a metal spatula, transfer cookies directly to wire racks.

When baking sheets have cooled, repeat Step 4 with the remaining portion of dough, this time using the cookie cutter with a punched-out center to cut the top cookies. Bake and cool top cookies according to Step 5.

Once the cookies have fully cooled, sift remaining 1/2 cup confectioner's sugar all over top cookies (the ones with the punched-out centers).

Spread the solid bottom cookies with jam. Place the top cookies on each to complete the sandwich cookies. Serve.

Blanched slivered almonds will produce more uniformly colored cookies,...

Linzer Cookies

Sugar

Lemon

Unsalted butter, softened

Egg Yolk

Almond Extract

All-Purpose Flour

Baking Powder

Salt

Cinnamon

Soft, a little salty, and sweet pistachio linzer cookies filled with delicious raspberry jam! 

Raspberry Pistachio Linzer Cookies

(65 grams) shelled pistachios*

(135 grams) packed light or dark brown sugar, divided

baking powder

cinnamon

salt

(2 sticks; 240 grams) unsalted butter, softened to room temperature

egg,

vanilla extract

(160 grams) raspberry jam

Tablespoons (16 grams) confectioners’ sugar,

Place the pistachios and 1/3 cup (67g) brown sugar in a food processor. Pulse into a very fine crumb. Set aside.

Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and remaining 1/3 cup (67g) brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the flour mixture AND the ground pistachio mixture to the wet ingredients and mix on low until combined. It will be crumbly at first, but will come together after a couple minutes of mixing.

Divide the dough into 2 equal portions, gently flatten into discs, and wrap each in plastic wrap. Chill the discs in the refrigerator for at least 3 hours (and up to 4 days). If chilling for longer than 3 hours, allow to sit at room temperature for at least 30 minutes before rolling because the dough will be quite hard.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. The dough may become sticky as you work, so keep extra flour nearby to use as needed. Alternatively, the dough may crack when rolling out. Wait a few minutes for it to soften back up. The more you work with it, the softer (and easier to work with) it will become. Roll out the disc until 1/4 inch thick. Using a 2-inch round or fluted cookie cutter, cut dough into circles. Reroll the remaining dough and continue cutting until all is used. Repeat with the second disc of dough. You should have about 64 circles.

Using a 1-inch round or fluted cookie cutter, cut a hole into the center of 32 of the circles. Let’s call these 32 cookies the “donut cookies” because of that center hole.

Arrange the whole circles and the donut cookies 2 inches apart and on separate baking sheets (because the donut cookies take 1 less minute to bake).

Bake the whole circles for about 11 minutes, or until lightly browned around the edges, and bake the donut cookies for about 10 minutes. Rotate the baking sheets halfway through the bake time. Allow cookies to cool on the baking sheets for 5 minutes. Dust the “donut cookies” with confectioners’ sugar, then transfer all of the cookies to a wire rack to cool completely before assembling.

Spread 1/2 teaspoon of jam on each whole cookie. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.

Cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

I made these this past year as part of my Christmas cookies present collection. And honestly Sally, thank you and bless you! These are probably hands down the best cookie I’ve ever tasted and made. I had to make them again this past weekend because I’ve missed them so much! They are so soft and melt in your mouth delicious. So full of delicious flavor! Thank you for creating this recipe! You are a true genius in the kitchen!

Great recipe! So easy to follow and turns out exactly as written! Have made it twice now and gotten so many compliments. The cookies are melt in your mouth and taste better as they age! Def recommend!

There are special Linzer cookie cutter sets that come with 2 cutters - 1 for the bottom and 1 for the top. The top one has an insert for different interchangeable designs that will b be punched in instead of just a hole. I have a Wilson Christmas set I've used for several years that includes angel, pine tree, candy cane, and many pointed star,  as well as a hole. They work really well and have not broken or  rusted. They have other sets with other designs and there are also other manufacturers that make them. The cookies are just beautiful.


Hi! This probably is a dumb question.. so I measure 2/3 cup of shelled pistachios, then take the shells off and food process them down? Im planning to make these for a family party and want to get them right! These looks delicious!

I love your recipes! Your tips and tricks are the best! I own a home bakery and always tweak recipes to make them my own, but I always look to your recipes as a jumping off point. I look forward to trying this one.

These were a great hit. Linzers are my MIL's favorite cookies and she loved them! I gave a 4 rather than a 5 because I prefer liners with other kinds of nut flours. But the pistachios were a fun twist!

Made these yesterday for my dad, and he loves them!

https://www.youtube.com/watch?v=XHXUwW9lCe4

These soft, stunning raspberry pistachio linzer cookies are a little salty and a little sweet, and they always leave a lasting impression. They’re surprisingly easy to make!

Get the full recipe: https://sallysbakingaddiction.com/raspberry-pistachio-linzer-cookies/

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Raspberry Pistachio Linzer Cookies | Sally's Baking Addiction

Cute raspberry and white chocolate heart-shaped shortbread cookies literally melt in your mouth. They are the perfect Valentine's Day treat.

Raspberry and White Chocolate Shortbread Cookies

butter, softened

Confectioner's sugar (icing sugar)

white chocolate (optional)

sugar

raspberry jam (or strawberry jam)

In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.

Add vanilla and salt and continue to beat until fully incorporated. Gradually add flour, and mix until your mixture forms into a dough mass.

Use your hands to form the dough into a ball, and then shape into a flat disc. Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes. 

Preheat oven to 350 F, and line a half sheet baking pan with parchment paper or a silicone mat.

Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is 1/4-inch thick. Use a heart-shaped cookie cutter to cut out the cookies. On half of the cookies, use a smaller heart-shaped cookie cutter to cut shapes in the center of the cookie. Remove the smaller cookie shapes and bake them as separate little shortbread cookies, or roll them together with the scraps to cut out more cookies. 

Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.

Bake the cookies for 8-10 minutes, or until edges just start to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.

Make the Shortbread Cookies:

Melt the white chocolate either on the stove or in the microwave. 

On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

Meanwhile, use a mesh strainer to dust confectioners' sugar on the cookies that have the center cut out.

Spread a layer of melted white chocolate on the bottom halves of each cookie cookies (ones that are not cut out), leaving a small 1/8-inch border around each of the cookies. You can use a knife or use a piping bag with a round piping tip to pipe the chocolate onto the cookies. Let the chocolate set slightly for 5-10 minutes.

Add a teaspoon of raspberry jam on top of the chocolate once it has set slightly. You can use a spoon or use a piping bag with a round piping tip to pipe the jam onto the cookies.

Carefully place the tops of the cookies on the jammy bottoms. Be careful not to smudge the sugar on top. You can fill the open centers with more jam using a piping bag and round tip, if desired.

Assemble the Cookies:

Top your Christmas spread with these Linzer Cookies: choose your jam, choose your cookie cutters, and make 'em the way you want!

Classic Linzer Cookies

almond flour

c. all-purpose flour

cloves

kosher salt

pure vanilla extract

c. (1 stick) butter

c. sugar

raspberry jam

tbsp. powdered sugar,

What type of butter do you like baking with?

I made this recipe exactly as written and it was perfect!

I followed the recipe exactly, the dough was dry, would not come together and very difficult to roll. Extremely disappointed in this application. As a matter of fact I ended up tossing the bulk of the dough into the trash out of pure frustration. I inquired with my accomplished baking friends and the consensus is the ratio of fat to flour and using the almond flour which might have been the cause of the poor consistency in the dough.

These cookies were soo easy to make. Very happy with the outcome. Will be bookmarking this recipe.

Made the recipe exactly as written (except I made my own preserves instead of using store bought!) and these cookies came out delicious!! I did use blanched almond flour though, I’m not sure if that would make a difference as the recipe calls for just “almond flour.” I’ve never used almond flour before at all so I just picked up a random bag of red mill and it just happened to be blanched almond flour. 

I do want to mention one review on here that states the flour was too tough to work with and their “accomplished baking friends” had something to say about it. I believe that person definitely screwed something up and just likely didn’t notice. There isn’t a ton of moisture to this cookie dough so that may pose a challenge to some, however, my personal trade mark with baking is to *always* get something wrong or screw something up and even I thought this recipe was easy to follow and I’m impressed with my own work! I just hope that review doesn’t scare anyone away from this recipe because it’s 100% worth the effort!

For me the dough was easy to manipulate, roll, and cut with my cookie cutters even after being frozen, when I took the dough scraps and joined and rolled them again to cut more cookies. 

One last thing, the recipe ingredient list also just says “1 stick of butter” being  that the recipe calls for the butter and sugar to be beat together, I did make sure to use softened butter(unsalted). I’m sure it wouldn’t have worked otherwise.

I make these cookies every year, but substitute gluten free flour for the all purpose flour.  The jam will stay nice and bright if you put the powdered sugar on all the tops before placing on top of the jam.

https://streaming.hearstdigitalstudios.com/610794cf-84bd-4953-be6d-d3da6b27f4c2/video_rover_16x9_1080p_hd_1632865965_75212.mp4

Nothing Beats These Classic Raspberry Linzer Cookies

The warm spice flavors of these soft gingerbread cookies pair perfectly with the tart, slightly sweet cranberry cream filling. Top them with a delicate dusting of powdered sugar for a beautiful and festive holiday cookie!

Gingerbread Linzer Cookies with Cranberry Filling

cranberries

water

mascarpone cheese or cream cheese

butter (softened)

dark brown sugar (packed)

ginger

nutmeg

Powdered sugar (for dusting)

In a small pot, combine cranberries, sugar and water, and bring to a boil over medium heat.

Reduce heat to low, and allow to cook for about 5 minutes or until it's thickened with a jam-like consistency. Stir frequently to ensure it doesn't burn or stick to the bottom of the pot.

Remove from heat, stir in mascarpone/cream cheese and vanilla extract and set aside to cool.

Cranberry cream filling:

In a stand mixer, beat butter, brown sugar and vanilla on high speed until combined.

In a separate medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves and salt.

Add dry mixture to the mixer with butter mixture and beat on medium speed until completely combined. It will go through different stages of seeming far too dry, then a very small crumb, then a larger crumb, and then it will form into a dough. Just give it time!

Use your hands to form the dough into a ball, then wrap in plastic wrap and refrigerate for at least an hour.

Preheat oven to 350°F and line two large baking sheets nonstick silicon mats or parchment paper and set aside.

Remove dough from fridge and let it warm up a bit on the counter for about 15 minutes before you start working with it to avoid it cracking.

On a well-floured surface, roll out your dough with a rolling pin to about 1/4" thickness.

Use your cookie cutter of choice to cut out cookies and place half of them on baking sheets about 1" apart.

You'll want to cut out the centers of the remaining half of the cookies with a smaller cookie cutter of choice, or you can cut out shapes with a pairing knife (like I did for the ones in the pictures).

Bake for for 8 to 10 minutes, or until the cookies are set, but not yet turned golden. They should still feel a bit soft, you don't want to overbake them.

Let cool on baking sheets for 15 minutes before moving to wire racks to cool completely.

Use a mesh sieve or flour sifter to dust the cookies with the cutouts with powdered sugar.

Place about a teaspoon (depending on the size of your cookies, you may want more) of cranberry cream on top of the uncut cookies and top each with a cut cookie. Serve and enjoy!

Gingerbread cookies:

Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.

confectioners' sugar

In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.

Use your hands to form the dough into a ball, and then shape into a flat disc. Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes. 

Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is 1/4-inch thick. Use linzer cookie cutters to cut out the cookies. On half of the cookies, use a smaller cookie cutter to cut shapes in the center of the cookie. Remove the smaller cookie shapes and bake them as separate little shortbread cookies, or roll them together with the scraps to cut out more cookies. 

Bake the cookies for 8-10 minutes, or until edges just start to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.

Then, dust confectioners' sugar on the cookies that have the center cut out. Then, spread some raspberry jam on the bottom halves of each cookie (the cookies that do not have the center cut out), leaving a small 1/8-inch border around each of the cookies. You can use a knife or use a piping bag with a round piping tip to pipe the jam onto the cookies.

Carefully place the tops of the cookies on the jammy bottoms. Be careful not to smudge the sugar on top. You can fill the open centers with more jam, if desired.

Baking Linzer cookies is a delicious holiday tradition in Austria, where they originated. These buttery and soft sandwich cookies have been a favorite for centuries because of their sweet taste and delicate texture. Although they are considered Christmas cookies, they are usually enjoyed all year round!

The softest and best Linzer Cookies

butter ((226 grams))

sugar,

tsp salt

vanilla bean* (or 1 tsp vanilla extract)

tbsp lemon juice ((30 milliliters))

all-purpose flour, spooned and leveled ((300 grams))

almond flour, spooned and leveled ((100 grams))

In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon,  vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days. 

Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.

On a lightly floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.&nbsp;

Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to 3 months.

https://content.jwplatform.com/videos/6RWi0kJV.mp4

This is an original Austrian Linzer Cookies recipe. Super soft and buttery cookies which melt in your mouth.

deliciously butter, crispy cookies dusted with powdered sugar and filled with a sweet and tart strawberry lychee filling (recipe adapted from Ina Garten&#x27;s Mini Linzer Cookies)

Strawberry Lychee Linzer Cookies

unsalted butter

flour

Confectioners' sugar (for dusting)

oz chopped strawberries (hulls removed)

oz lychees (peeled and deseeded)

tsp gelatin

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add the vanilla. In a medium bowl, combine the flour and salt, then add them to the sugar and butter mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a small heart shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool slightly then remove them to a cooling rack to cool to room temperature.  Dust the tops of the cookies with the heart cutout with powdered sugar.  Fill the other half with a thin layer of strawberry lychee jam and top with the powdered sugar dusted tops.

Combine the gelatin and water in a small bowl and allow gelatin to bloom for 5 minutes.  Place the small bowl, so the bottom of the bowl is just touching hot water and stir until melted.

In a blender, combine the strawberries and lychees.  Blend until very very smooth.  Pour mixture into another bowl and add melted gelatin.  Allow mixture to thicken slightly before use.  It will continue to thicken after you have placed it in the cookie, so don&#x27;t wait too long before filling them!

For the filling

Austrian Linzer Kekse (Linzer Cookies)

sugar, granulated/caster

lemon

tsp vanilla, extract

flour, all-purpose

almond

sea salt

raspberry jam, seedless (or your favorite jam)

tbsp

Add softened butter to the bowl of an electric stand mixer fitted with the paddle attachment. Turn the mixer on low. As the butter whips and becomes softer, add the sugar to the butter and beat on medium for 2-3 minutes. This blends the sugar into the butter.  Periodically stop the mixer and use a rubber spatula to fold the butter over, scraping the bottom of the bowl. Be sure it is mixing evenly. Add the egg yolk, vanilla and lemon zest to the butter/sugar mixture. Continue mixing and scraping the bowl until ingredients are well incorporated. You are now ready to mix in the dry ingredients.

Butter Mixture

In a separte large mixing bowl, add the all-purpose/plain flour. Most modern milled flour does not need to be sifted, but if you are using an artisan flour or milling your own, sift the flour if there are lumps.

Add the almond flour and salt to the bowl and mix both flours to combine thoroughly.

Add the flour mixture to the butter mixture in increments. Use a 1/3 measuring cup to add the flour in batches. Once the flour is absorbed, add another 1/3 cup and mix in on the low setting. Continue until all of the dry mix is added to the butter mixture. Periodically, stop and scrape down the sides of the mixing bowl to ensure it&#x27;s mixing thoroughly.

Once the dough has just come together in the mixer, turn it out into a mixing bowl and knead the dough until uniform in consistency. (This prevents it being overworked in the electric mixer.) Knead by hand with disposable gloves. Form the dough into one or two logs and store in plastic Ziplocks or snuggly covered in plastic wrap. Rest the dough for 2-3 hours or overnight in the refrigerator. This resting period will allow the gluten in the flour to relax and become soft again. Reserve. (Note* Because of the high butter content in these cookies, the dough needs to return to room temperature before you attempt to roll it out. This can take an hour or more. The dough should be soft.)

Dry mix

Before rolling out the cookies, prepare the work surface with a thin coating of flour to prevent sticking.

Place the dough on the work surface and use your hands to make a vertical rectangle out of the dough. Before rolling, coat the rolling pin with flour (using your hands) to prevent sticking. Begin rolling out the dough into a long vertical rectangle. The edges can be rough so don&#x27;t worry about making it perfect. Try this special rolling pin to set the thickness of the dough when rolling it out. Use ¼ inch/6.4mm for these cookies. If they are rolled out too thin (⅛ inch /3.2mm), the cookies will be too fragile.

Dip a Linzer cookie cutter and into plain flour. Next, make an even number of cookie impressions (using the bottom, whole cookie cutter) on about ½ the rolled out cookie dough. Periodically dip the cookie cutter back into the the flour to keep it from sticking.

Place the first shapes of the dough on a Silpat or parchment-lined baking sheet pan. Then use the center punch cookie cutter with the desired shape and repeat the process to make  the top portion of the cookie. Once all the imprints are complete, gather the scraps of cookie dough together and roll out again to create a new rectangle. Repeat the process.

Cover the cut out cookie dough with plastic wrap and place into a refrigerator for 1-2 hours before baking. This is an important step for the cookies to maintain their shape.

Prepping the Cookies

When it&#x27;s time to roll out the cookie dough, remove the cookie dough from the refrigerator and allow the dough to warm up to room temperature, about 1 hour.

Preheat an oven to 350°F/175°C.

Unwrap the plastic from the chilled cookie shapes and place the baking sheet in the preheated oven. Bake for 8-10 minutes just before they brown.

Remove the baking sheet from the oven and allow the cookies to cool on the sheet pan over a wire cooling rack for at least 15 minutes before you attempt to lift them. The cookies will be too soft to handle when they come out of the oven, but will firm up after they are allowed to cool. Continue doing this until all the cookie halves are cooked and cooled.

Baking the Cookies

Once the cookies are completely cooled, add 1/2 tsp of raspberry jam (or preferred flavor). Gently spread out to cover the cookie. Do this to all of the bottom halves of the cookies.

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