Linzer Tarts Recipe
Linzer Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With a creamy chocolate and hazelnut filling, these decadent Christmas cookies look and taste amazing. Guests will never guess how relatively easy they are to make.
MAKES:
24 servings
TOTAL TIME:
Prep 30 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep 30 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • Additional confectioners' sugar
  • 1/2 cup Nutella

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies.
Place solid and cutout cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely.
Sprinkle cutout cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place cookies with cutout centers over filling. Yield: 2 dozen.
Originally published as Linzer Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p71

Nutritional Facts

1 cookie: 177 calories, 10g fat (5g saturated fat), 29mg cholesterol, 84mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • Additional confectioners' sugar
  • 1/2 cup Nutella
  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies.
  3. Place solid and cutout cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely.
  4. Sprinkle cutout cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place cookies with cutout centers over filling. Yield: 2 dozen.
Originally published as Linzer Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p71

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Reviews forLinzer Tarts

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MY REVIEW
cindiak User ID: 221828 239717
Reviewed Dec. 18, 2015

"I've been making these for a few years. They do take a little bit more work but are very impressive."

MY REVIEW
ellashaw User ID: 5561137 191326
Reviewed Jan. 2, 2014

"The Nutella makes for a unique twist on the sandwich cookie. These were quite good, and I will definitely make them again."

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