Name: Best Christmas Linzer Cookie Recipe
Prep time: 25 min
Cook time: 15 min 13 s
Total time: 1 h 13 min 13 s
Yield: 36
Cuisine: Desserts
Ingredients: 1 3/4 cups butter, room temperature; 1 cup granulated sugar; 1 1/2 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 3 1/2 cups all purpose flour or almond flour; 1 cup raspberry preserves or your favorite preserve.; 1/2 cup powdered sugar (for dusting)

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Christmas Linzer Cookies

Linzer cookies are my go to Christmas cookies.

Well, I will be honest Linzer cookies are my FAVORITE cookies ever!

But it goes without saying that they are indeed a Christmas cookie classic.

Here is a quick facts sheet on Linzer cookies

What is the origin of Linzer cookies?

Linzer torte or in American English Linzer tart also known as Linzer cookies, originates in Austria in the region of Linz. Linzer torte are a traditional almond cake topped with Red currant jelly.

What type of jam or jelly should I use?

You can use any jelly, jam or preserve or your choice. Or simple you can make your own with fresh or frozen fruits.

Squeeze some fresh lemon juice or use the Zest of the lemon to enhance and add a taste of freshness to the store-bought jam.

Linzer cookies Tips

🌟 Use different size cookie cutters. You can find cookie cutters at your local on your local store or online on Amazon.

🌟 Use Waxed paper to roll the dough. It makes it easier and prevents from sticking.

🌟 Bake cookies of equal size together. Don’t bake top and bottom together because they are different sizes and one will cook faster than the other.

🌟 Experiment with different preserves or jam flavors.

🌟 You can make the cookies ahead of time. They will keep well for up to a month if frozen in air tight bags.

Christmas Linzer Cookie Recipe

36 small cookies

Best Christmas Linzer Cookie Recipe

Prep Time: 25 minutes

Cook Time: 15 minutes 13 seconds

Additional Time: 33 minutes

Total Time: 1 hour 13 minutes 13 seconds

Soft almond butter cookies filled with raspberry preserves that melts your soul.

Ingredients

1 3/4 cups butter, room temperature
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 1/2 cups all purpose flour or almond flour
1 cup raspberry preserves or your favorite preserve.
1/2 cup powdered sugar (for dusting)

Instructions

Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.
In a stand mixer or hand mixer, beat butter and sugar together until the mixture is light, fluffy and pale in color. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour. (don't skip this step)
Roll the dough out to about 1/4 inch thickness. Cut desired shape and placed in cookie sheets.
Place the cut cookies in the refrigerator for about 30 minutes.
Bake in preheated oven all of the cookies for 13 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired.