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Linzer Cookies Recipe

Linzer Cookies Recipe photo by Taste of Home

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This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. Jane Pearcy, Verona, Wisconsin

This recipe is:

Diabetic Friendly

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Linzer Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 36 Servings

30 10 40

Ingredients

1-1/4 cups butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground almonds
6 tablespoons seedless raspberry jam
3 tablespoons confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. From the center of half of the cookies, cut out a 1-1/2-in. shape.
Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Spread the bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 161 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 82 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Linzer Cookies in Taste of Home December/January 2010, p60

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Reviews for Linzer Cookies

Linzer Cookies

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Reviewed on Dec. 20, 2011 by Bakingtown

Love the taste of added raspberry jam! Delicious recipe.

Reviewed on Dec. 05, 2009 by NancyCT04

Love these cookies! Made the batter and refrigerated. Got side tracked and never got around to baking them til several days later . . not a problem they were great! Needless to say this turned out to be a great recipe to make ahead. Next time I would let them stand outside of fridge for about 1/2 hour as when they stay in the fridge as long as they did, the batter was pretty hard. Wonderful taste & wonderful presentation!