Tested till perfect Linzer Cookies
Linzer Cookies
Photography by Ryan Szulc

Linzer Cookies

These jam-filled sandwich cookies are based on one of Austria's most famous desserts, the Linzertorte. For soft, chewy cookies, assemble a day in advance. For crispier cookies, sandwich the same day as serving.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes Chill: 1 hour
  • Total time 19 minutes
  • Portion size 36 cookies


  • 1-1/2 cups 1-1/2cupshazelnuthazelnuts
  • 2 cups 2cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspcinnamon
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspfinely grated lemon rind
  • 1/4 tsp 1/4tspground cloves
  • 1/4 tsp 1/4tspsalt
  • 1-1/4 cups 1-1/4cupsunsalted butter, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 1 1eggeggs
  • 1 1egg yolkegg yolks
  • 1 tsp 1tspvanilla
  • 1 cup 1cupraspberry jam
  • icing sugar
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On baking sheet, toast hazelnuts in 350?F (180?C) oven until fragrant and skins crack, about 8 minutes. Transfer to tea towel; rub to remove most of the skins.

In food processor, process hazelnuts until finely ground. Add flour, cinnamon, baking powder, lemon rind, cloves and salt; process until combined.

In large bowl, beat butter with granulated sugar until light and fluffy; beat in egg and egg yolk, 1 at a time. Beat in vanilla. Stir in flour mixture in 2 additions. Divide dough in half; flatten into discs. Wrap each and refrigerate for 1 hour.

On lightly floured surface, roll out each disc to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round crinkle cookie cutter, cut out shapes, rerolling scraps. Using 1-inch (2.5 cm) round crinkle or star-shaped cutter, cut centres out of half of the cookies to make tops.

Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350?F (180?C) oven until golden brown, 11 minutes. Let cool on pans on racks.

Spread generous 1 tsp (5 mL) raspberry jam on each cookie bottom. Dust icing sugar over tops; place on jam filling.

Nutritional Information Per cookie: about

cal 162 pro 2g total fat 10g sat. fat 4g
carb 17g fibre 1g chol 28mg sodium 30mg
potassium 56mg

% RDI:

calcium 2 iron 4 vit A 6 vit C 2
folate 10
This recipe is featured on Filled and sandwich cookies for The Great Canadian Cookie Exchange
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