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Linzer Cookies

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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 1-1/4 cups butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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


  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine 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.
  • Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape.
  • Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
  • Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.
Nutrition Facts
1 cookie: 161 calories, 9g fat (4g saturated fat), 28mg cholesterol, 82mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic exchanges: 1-1/2 fat, 1 starch.
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  • Beth
    Dec 8, 2020

    I am frustrated that most American recipes for this cookie get it wrong! The dough is supposed to have ground hazelnuts in it to be a true Linzer cookie ( or tart). Though tasty this is a jam sandwich cookie.

  • gloriacollins
    Nov 29, 2020

    The recipe says to add baking cocoa. As soon as I added the cocoa I realized it must be a mistake. It was. The cookies look dull brown, not golden like the picture. I think the cocoa overpowered the spice flavoring. They were just ok. The best thing was the raspberry jam.

  • andersoner
    Apr 27, 2019

    I lived in Germany for four years and my best friend was a German National. Linzer cookies are no meant to be eaten right out of the oven. Dust with a little powdered sugar and tuck them away while they soften up, They are excellent Christmas cookies.

  • hwi2001
    Apr 24, 2014

    Good but not what I expected. I thought these would be a light, crisp, melt-in-your-mouth cookie but found them to be hard/tough when eaten right after baking and assembling. I've baked for years and understand the need not to overmix the dough, which I did not. I stored the baked cookies in an airtight container and did find that the cookies softened up by the next day, however, the cookies still had a heavy texture. I used raspberry and blackberry preserves, which was tasty, but for all the work involved in making these cookies they are not worth making again.

  • pdarwin
    Dec 27, 2013

    I made these for Christmas and used a blueberry, raspberry, pomegranate spread I found at Costco. It was quite good.Field Editor since July, 2013

  • Bakingtown
    Dec 20, 2011

    Love the taste of added raspberry jam! Delicious recipe.

  • NancyCT04
    Dec 5, 2009

    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!