Back to Linzer Cookies

Print Options


Card Sizes

Linzer Cookies Recipe

Linzer Cookies Recipe

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 YIELD:36 servings


  • 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


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.
  • 2. 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 cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape.
  • 3. Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
  • 4. Spread 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 each: 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.

Reviews for Linzer Cookies

Sort By :

Average Rating
hwi2001 User ID: 5963138 169985
Reviewed 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 User ID: 7144531 117349
Reviewed 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 User ID: 6333405 186656
Reviewed Dec. 20, 2011

"Love the taste of added raspberry jam! Delicious recipe."

NancyCT04 User ID: 781925 171073
Reviewed 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!"

Loading Image