Holiday Linzer Cookies Linzer Cookies

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.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine



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 facts Per cookie: about

  • Sodium 30 mg
  • Protein 2 g
  • Calories 162.0
  • Total fat 10 g
  • Potassium 56 mg
  • Cholesterol 28 mg
  • Saturated fat 4 g
  • Total carbohydrate 17 g


  • Iron 4.0
  • Folate 10.0
  • Calcium 2.0
  • Vitamin A 6.0
  • Vitamin C 2.0
Share X
Baking & Desserts

Linzer Cookies