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Linzer Cookies
There's nothing quite more delicious than a buttery, powdered sugar-dusted, jam-packed cookie!
Author: Jackie
Ingredients
  • ¾ pound (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure almond extract
  • 3 ½ cups all-purpose flour , plus more for rolling
  • ¼ teaspoon kosher salt
  • Raspberry or Apricot Jam
  • Powdered sugar for dusting
Instructions
  1. In the bowl of your mixer, combine butter, sugar, and almond extract until creamy.
  2. Add flour and salt and beat until the dough begins to come together.
  3. Divide dough into two disks and wrap in plastic wrap.
  4. Chill for 1 hour.
  5. Roll the dough ¼-inch thick and cut 2 ¾-inch rounds with a plain or fluted cutter.
  6. With one half of the rounds, cut a hole from the middle of each round with a mini heart cutter.
  7. Place cookies on a parchment lined baking sheet and chill for 15 minutes.
  8. Preheat oven to 350 degrees.
  9. Bake cookies for 15 minutes or until the edges are slightly golden.
  10. Allow to cool to room temperature.
  11. Once cooled, spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and top the flat jam covered cookie.
  12. Store cookies in an airtight container for up to one week.
  13. Makes 18-20 cookie sandwiches.