Linzer Tart Cookies

A pile of sandwich cookies with cut outs on the top cookie, they are filled with jam and chocolate hazelnut spread.

These Linzer Tart Cookies are a timeless holiday cookie, with a delicate, buttery almond based cookie filled with jam, and sandwiched together, and dusted with powdered sugar. The cookies are beautiful, and so delicious.

Print Pin

Course: Dessert

Cuisine: Austrian

Keyword: Austrian Cookies, Linzer Cookies, Linzer Tart Cookies

Prep Time: 10

Cook Time: 10

Chilling Time: 1

Total Time: 1 20

Servings: cookie sandwiches

Calories: 142kcal

Ingredients

1 cup unsalted butter
2/3 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp almond extract
2 cups all purpose flour
1 cup almond flour
1/2 tsp salt
powdered sugar
1/2 cup jam (or other filling)

US Customary - Metric

Instructions

Add the butter and sugar to a large bowl, or the bowl of a stand mixer and cream together on medium speed for 2 minutes, until the mixture is light and fluffy. 1 cup unsalted butter, 2/3 cup granulated sugar
Add the egg, and vanilla, and almond extract to the mix and stir until combined. 1 large egg, 2 tsp vanilla extract, 1/2 tsp almond extract
In another bowl, whisk together the flour, almond flour, and salt. 2 cups all purpose flour, 1 cup almond flour, 1/2 tsp salt
Add the dry ingredients to the wet ingredients, and slowly mix them together until combined. Scrape down the bottom and sides of the bowl as needed.
Separate the dough into two equal sized portions and form them each into a disk, about 1 inch thick. Cover in plastic wrap and chill for at least 1 hour.
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with parchment paper, or silicone liners.
Take one section of dough out, and roll it out on a lightly floured surface to be 1/4 inch thick.
Use round cookie cutters, or fluted cookie cutters to cut out cookies about 2 to 3 inches in size. (A linzer specific cookie cutter works great for this).
Place them on the cookie sheet, 1 inch apart from each other.
Place the whole pan in the fridge and chill for 10 to 15 minutes.
Squish the remaining dough back into a disk, and place it in the fridge to chill.
Repeat by rolling out the second disk of dough, and cutting them into the same size cookies, and cutting out the centers with a smaller cookie cutter. Place them on a pan, and chill the same as the first.
When ready to bake, bake one tray of cookies at a time for 8 to 12 minutes, or until the tops of the cookies are set, and the edges are lightly golden.
Remove the tray from the oven and let the cookies cool on the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
Dust the top cookies, the ones with the centers cut out with powdered sugar.
Add a dollop of jam to one of the bottom cookies, spreading it out slightly, but not all the way to the edges.
Sandwich a top and bottom cookie together.
Repeat with additional dough, and jam, making as many cookies as you can.

Nutrition