Best Linzer Cookie Recipe
These linzer Christmas cookies are made with light and tender almond shortbread sandwiched with your choice of jams, jellies, curds or ganache. They’re beautiful, festive, and so delicious.
Servings: 12 cookies
Calories: 230kcal
Ingredients
- 3/4 cup butter room temperature
- 1/2 cup sugar
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1? cups all-purpose flour
- 1/4 teaspoon cinnamon
- 3/4 cup almond flour
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat the butter and sugar and cream together using the paddle attachment until light and fluffy.
- Add the egg yolk then mix on low speed, scraping down the sides of the bowl as needed. Add the vanilla and salt and mix until combined, then add the flour, cinnamon, and almond flour. Mix on low speed just until combined. Do not overmix!
- Separate the dough into 2 flat disks, wrap in plastic wrap, and refrigerate for 20 minutes, or until chilled.
- When you are ready to roll out the dough, flour your counter and rolling pin well. Roll one disk at a time to 1/8", flouring more as needed so that it doesn't stick.
- Using a 2-2½" cookie cutter, stamp out shapes and then place onto parchment lined baking sheets. Take half of the cookies and use a smaller cookie cutter to cut out a shape in the center.
- Bake in a preheated oven for 7-9 minutes, or until lightly golden on the edges.
- Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Place the cookies with the hole in the center onto a tray and dust with powdered sugar. Take the remaining cookies and add 2 teaspoons of jelly, Nutella, or lemon curd, spreading it slightly. Cover with the cookie top.
- Serve immediately or store in an airtight container in the fridge for up to 3 days. Enjoy!
Video
Notes
Storing instructions: you can store linzer cookies sandwiched with shelf stable fillings (such as jam) in an airtight container at room temperature for up to 3 days, in the fridge for up to 3 days in the refrigerator for up to 3 days. Store baked and unfilled linzer cookies in airtight containers or freezer bags for up to 2 months in the freezer.
Make-ahead tips: unbaked dough can be stored in the fridge for up to 1 week or the freezer for up to 2 months.
Nutrition
Calories: 230kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 151mg | Potassium: 21mg | Fiber: 1g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg