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Pretty Linzer cookies, made in the shape of a daisy and filled with raspberry jam.
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5 from 1 vote

Linzer Cookies

Raspberry Linzer Cookies that are buttery, perfectly shaped, and filled with raspberry jam. A holiday-baking classic, but you can bake them all year round!
Prep Time30 minutes
Cook Time12 minutes
Chilling3 hours
Course: Afternoon Tea, Christmas, Dessert, Holidays
Cuisine: Austrian
Servings: 20 sandwich cookies
Calories: 187kcal

Equipment

Ingredients

Cookies

  • 170 grams Unsalted butter room temp
  • 155 grams Caster sugar (superfine sugar)
  • 1 Egg Room temp. I use XL
  • 1 teaspoon Vanilla paste
  • 330 grams Plain flour (all purpose)
  • 40 grams Almond meal
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt I use flaky salt
  • 1 teaspoon Cornflour (corn starch)
  • ¼ teaspoon Cinnamon powder

Assembly

  • 120 grams Thick jam of choice
  • 2 tablespoons Icing sugar to dust

Instructions

  • In a stand mixer with paddle attachment, beat the butter and caster sugar on medium speed until light and fluffy (2 minutes)
  • Add egg and vanilla and beat again.
  • In a separate bowl, combine the dry ingredients.
  • Gradually add combined dry ingredients, while mixing on low until a soft dough just forms.
  • Halve the dough, then then press each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for 2-3 hours, or even overnight.
  • Preheat oven to 180℃/350℉ and line 2 baking trays with baking paper or silpat mats.
  • Roll the chilled dough between 2 sheets of baking paper to 3-4mm thick. Do one disc of dough at a time, then freeze the rolled out dough for 5 minutes (no longer). This will make the cut out shapes easier to handle.
  • Cut shapes (hearts, scalloped circles, daisy etc.) from the dough and place onto the lined baking sheets, using an offset spatula to lift the shapes.
  • Once on the baking sheets, use a small cutter to cut a centre hole in half of the cookies. Remove the hole (or bake for mini cookies)
  • Bake cookies for 10-12 minutes, turning after 8 minutes, if necessary, until the cookie tops look dry and very lightly golden.
  • Cool on tray for 5 minutes, before cooling completely on a wire rack.

Assembly

  • Dust the cut out tops with icing sugar
  • Spread 1-2 teaspoons of jam onto the base cookies and sandwich together with the dusted tops.
  • Store in an airtight container

Nutrition

Calories: 187kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 46mg | Potassium: 28mg | Fiber: 1g | Sugar: 12g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg