Easy Classic Linzer Cookies
Tender almond shortbread sandwich cookies filled with bright raspberry jam and finished with a snowy sugar dusting. A cozy, classic treat that’s easier than it looks.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup powdered sugar
- 1 tbsp egg yolk about 1 large yolk
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest optional but brightens flavor
- 1.75 cup all-purpose flour
- 1 cup almond flour (blanched, finely ground)
- 0.5 tsp ground cinnamon
- 0.5 tsp fine salt
- 0.75 cup raspberry jam seedless if you prefer smooth
- 0.5 cup powdered sugar for dusting
Instructions
Preparation Steps
- Cream butter with granulated and powdered sugars until pale and fluffy, about 2 minutes.
- Beat in egg yolk, vanilla, and lemon zest until smooth.
- Whisk flour, almond flour, cinnamon, and salt in a separate bowl.
- Add dry ingredients to the butter mixture and mix just until a soft dough forms.
- Divide dough in half, flatten into discs, wrap, and chill until firm, about 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment.
- Roll one disc between parchment to 1/8 inch thick. Cut rounds; cut a small center from half the cookies.
- Arrange on sheets and bake until edges are lightly golden, 10–12 minutes. Cool completely on racks.
- Dust the cutout tops with powdered sugar.
- Warm jam slightly and stir smooth. Spread a thin layer on solid cookies and cap with dusted tops.
Notes
Swap in apricot or blackberry jam, or add a pinch of cardamom to the dough. Store assembled cookies airtight up to 5 days; for longer keeping, freeze the baked shells and fill with jam the day you plan to serve.
This recipe is an original creation inspired by classic Easy Classic Linzer Cookies flavors. All ingredient ratios and instructions are independently developed.