Linzer Cookies
Ingredients
- 1-1/4 cups butter, softened
- 1 cup sugar
- 2 Eggland's Best 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
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Reviews
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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.
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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.
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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
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Dec 20, 2011
Love the taste of added raspberry jam! Delicious recipe.
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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!
My Review