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Cardamom-Blackberry Linzer Cookies

 Cardamom-Blackberry Linzer Cookies
Deeply spiced cardamom is the perfect match for the jam of your choice in this family-favorite sweet treat. — Christianna Gozzi, Astoria, New York
24 ServingsPrep: 50 min. + chilling Bake: 10 min./batch + cooling


  • 2 cups all-purpose flour
  • 1 cup salted roasted almonds
  • 2 to 3 teaspoons ground cardamom
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup plus 1 teaspoon sugar, divided
  • 1 egg
  • 1 jar (10 ounces) seedless blackberry spreadable fruit
  • 1 tablespoon lemon juice
  • 3 tablespoons confectioners' sugar


  • In a food processor, combine 1/2 cup flour and almonds; pulse until
  • almonds are finely ground. Add cardamom, salt and remaining flour;
  • pulse until combined.
  • In a large bowl, cream butter and 1/2 cup sugar until light and
  • fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough
  • in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1
  • hour or until firm enough to roll.
  • Preheat oven to 350°. On a lightly floured surface, roll each
  • portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie
  • cutter. Using a floured 1-in. round cookie cutter, cut out the

2 of 2

Cardamom-Blackberry Linzer Cookies (continued)

Directions (continued)

  • centers of half of the cookies. Place solid and window cookies 1 in.
  • apart on greased baking sheets.
  • Bake 10-12 minutes or until light brown. Remove from pans to wire
  • racks to cool completely.
  • In a small bowl, mix spreadable fruit, lemon juice and remaining
  • sugar. Spread filling on bottoms of solid cookies; top with window
  • cookies. Dust with confectioners' sugar. Yield: about 2 dozen.
Nutritional Facts: 1 filled cookie equals 188 calories, 11 g fat (5 g saturated fat), 29 mg cholesterol, 48 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.