Jam Filled Linzer Cookies
Jam Filled Linzer Cookies are a tasty twist on the Linzer Torte. Buttery sandwich cookies with a peek-a-boo eye showcase the vibrant filling.
This Linzer Cookie Recipe is as beautiful as it is delicious. Vary your cutout shape for different occasions, like hearts for Valentine’s Day!
Why You’ll Love Linzer Cookies
- They are gorgeous!!
- They look harder to make than they really are. If you can make cut out sugar cookies, you can make these!
- These are DELICIOUS!!! Sweet, buttery, shortbread cookies and your favorite jam or jelly are a yummy pairing.
- Depending on the time of year, you can vary your cut out shapes for holidays or events.
Frequently Asked Questions
What Nationality are Linzer Cookies?
The inspiration for Linzer Cookies is the Linzer Torte or Tart. The Linzer Torte is an Austrian pastry with preserves between a top and bottom crust made of shortbread. These cookies are mini versions of this classic dessert. Their name comes from the city of Linz, Austria, where the torte originated.
What are Linzer Cookies Made Of?
Like the torte, these Linzer cookies are made with ground almonds (almond flour), grated lemon rind, spices like cinnamon, and buttery shortbread. Raspberry jam is the typical filling, though any jam or even lemon curd are delicious options.
How Long Do Linzer Cookies Last?
Linzer cookies keep well at room temperature in an airtight container for up to a week. If not dusted with powdered sugar, they’ll freeze well for up to a month.
Tips for Making Linzer Cookies
- Don’t let your dough get too warm. If it does, just wrap the dough in plastic wrap and refrigerate it until it’s a good rolling consistency.
- Roll out the dough on a lightly floured surface.
- PRO-Tip: The dough is rolled to a 1/4-inch thickness which is thicker than most other cookies. If they’re thinner, they’ll brown too quickly and become crisp which is not the desired color or texture.
- I have a little Wilton gizmo that cuts both the outside cookie round and the middle window shape. I found it easier to use a fluted cookie (biscuit) cutter and mini cookie cutter shapes instead.
- Remember that half the cookies will be solid rounds and the other half will have cutouts. When cutting out the rounds, make sure to have an even number if possible.
- Save and bake the “windows” you cut out of half of the cookies. They’re perfect for snacking on with a cup of coffee or tea.
- Though raspberry jam is classic, use your favorite jams. I used a variety of flavors including raspberry jam, peach preserves, and lemon curd. Jelly works, too.
- PRO-Tip: Use an offset spatula to spread jam on the inside of the solid cookie. Don’t overload or it will ooze out the sides when you put on the top cookie.
- PRO-Tip: If you’re going to dust the tops of the cutout cookies with powdered sugar, do it before topping the cookie so no powdered sugar gets on the jam filling.
How to Make Linzer Tart Cookies
- Make your cookie dough.
- Divide the dough in half and wrap each half in plastic wrap.
- Refrigerate for at least an hour.
- Preheat your oven and prepare your baking sheets.
- Roll out the cookie dough to 1/4-inch thickness.
- Cut out an even number of rounds. I used a 2-inch fluted cookie cutter.
- Cut a “window” in the middle of half of the cookies. Reserve the middles to bake if desired.
- Bake as directed.
- Let Cool.
- Spread filling on the bottom half of each solid cookie.
- Dust the cut-out cookies with powdered sugar, if desired, then Place one of the cut-outs on each of the cookies with jam, matching the cookies, edge to edge.
You May Also Like:
- Raspberry Linzer Tart from Vintage Kitchen Notes
- White Chocolate Bars with Raspberry Filling
- Raspberry Streusel Bars
- Brie Bites with Raspberries
- Raspberry Squares
- All my Best Cookie Recipes
- 1 cup (2 sticks) butter, at room temperature
- 1 cup powdered sugar
- 2 egg yolks
- ¼ teaspoon salt
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- 1 cup almond flour
- ½ cup jam or lemon curd
- Powdered sugar, to dust top cookies, optional
- In a mixer fit with the paddle attachment, beat the butter until creamy.
- Add the powdered sugar and mix until combined, then mix in the yolks.
- Mix in the salt, vanilla, and lemon juice. Use a rubber spatula to scrape down the sides of the bowl to make sure everything is well combined.
- Mix in both flours and mix on low until combined.
- Remove the dough and divide it in half. Wrap each half in plastic wrap and refrigerate for at least an hour (can be left overnight).
- Preheat the oven to 350°. Line baking sheets with parchment paper and set them aside.
- Roll out half the dough on a lightly floured surface (I like using a large Silpat) to a ¼-inch thickness.
- Cut out approximately 32 cookies with a 2-inch fluted biscuit or cookie cutter. and place on parchment-lined baking sheets, leaving at least an inch between cookies.
- Repeat with the second half of the dough, cutting 32 more cookies. Then, use a small, decorative cookie cutter in a fun shape like a heart, diamond, flour to cut a window in the center of each. Reserve all the window cutouts to bake, if desired.
- Bake one pan at a time for 8-10 minutes until the tops look dry but not browned.
- Cool on the baking sheet for 5-10 minutes before removing the cookies to a cooling rack to finish cooling.
- Spread some jam on the bottom of each solid cookie,
- Dust the windowpane cookies with powdered sugar if desired, and place one on each of the jam topped cookies.
This recipe can easily be cut in half to make 16 cookies.
If you want to dust the tops in powdered sugar, do it before you place the cookie over the jam.
These cookies will keep at room temperature for up to a week in an airtight container. Cookies without powdered sugar will freeze well for up to a month.
The recipe was adapted from Also the Crumbs Please.
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Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 36mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g
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