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Linzer Cookies

Sue Lau
Prep Time 20 mins
Cook Time 10 mins
Chill time 1 hr
Course Cookies, Dessert
Cuisine Austrian, European


  • Wilton linzer cookie cutter


  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 3/4 cup almond flour
  • 1/4 teaspoon salt
  • raspberry jam as needed
  • powdered sugar as needed


  • Preheat oven to 350F.
  • Cream together the butter and sugar until smooth.
  • Add egg yolk and extracts, mixing well.
  • Add all purpose flour, almond flour and salt and form into a dough.
  • Divide dough into two sections, pat into a disk and wrap in plastic wrap.
  • Chill or freeze for a half hour or so until firm and very cold.
  • Roll out half the dough on parchment and cut with a round cutter and return to the fridge to chill again for another 30 minutes.
  • Roll out the remaining dough and do the top sections with the hole in the cutter, or alternatively use a regular cutter and cut out holes in the top with a very small cutter or a knife. I used a Wilton linzer cookie cutter.
  • Chill these as well for another thirty minutes.
  • Bake after they have chilled for 8-10 minutes or until firm and the edges just begin to color. They shouldn't become very brown.
  • Cool on the pans 5 minutes, then finish cooling on a wire rack.
  • Sift powdered sugar over the top section.
  • Invert the bottom section so the bottom of that faces up (it seats the cookies better) and dab some jam on it.
  • Place the top section over that and press down lightly without messing up the sugar.
  • Store flat between wax paper in an airtight container.


From the kitchen of palatablepastime.com
Keyword Linzer, Raspberry