Recipe By Regina
Rating
Published Feb 21st
Prep 30m Cook 10m Additional 1h 20m Ready In 1h 60m
Servings 1 dozen Calories 441.9

Cut out cookies with a jam filling.

Recipe Ingredients

  • 1 ¼ cups unsalted butter, softened
  • ⅓ cup white sugar
  • 2 cups sifted all purpose flour, divided
  • 1 ¾ cups ground almonds
  • ⅓ teaspoon ground cinnamon
  • 5 tablespoons raspberry jam
  • ⅓ cup confectioners' sugar for decoration

Cooking Directions

  1. 1 Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
  2. 2 Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
  3. 3 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  4. 4 On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
  5. 5 Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
  6. 6 Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
  7. 7 Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
  8. 8 Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

Nutrition Facts

  • Calories 441.9
  • Carbohydrate 39.9 g
  • Cholesterol 50.8 mg
  • Fat 29.9 g
  • Fiber 3 g
  • Protein 6.8 g
  • Saturated Fat 13 g
  • Sodium 3.3 mg
  • Sugar 20.4 g

Reviews

  1. I was initially concerned making these primarily because I thought rolling out the dough would be a nightmare. I was determined not to deal with the sticky mess so I split the dough into 4 sections instead of 2 - and tossed in the freezer for 15/20 min. I was more generous with the flour - Read more ...
  2. I grew up eating Linzer Tarts so I was extremely excited to make them for the first time using this recipe after all the good reviews. I bought some festive linzer cookie cutters from Crate & Barrel that I wanted to break in but I was sorely disappointed with the outcome. The dough was very - Read more ...
  3. Used linzer tart cookie cutters. I had a hard time rolling out the dough. Next time I won't chill the dough as long. I rolled the dough between parchment paper. Using the cutters I got about 40 per batch. Really tasty and pretty!
  4. It's hard to review this recipe. On one hand, they were some of the best cookies I've ever had. On the other hand, the dough was nearly impossible to work with. I omitted the cinnamon and added 1 tsp. fresh lemon zest and 1 tsp. vanilla extract. I followed the suggestions of other reviewers and - Read more ...
  5. Excellent recipe for authentic tasting linzer tarts. These were even better the next day when the jam softened the cookie a little bit. I forgot to add the cinnamon by mistake and they still tasted incredible. They are labor intensive but I had fun rolling the dough and cutting out the shapes. You just have - Read more ...
  6. I never made linzer tarts before but I've eaten plenty of them. These were exquisite. They are buttery and nutty and delicious. Much better than a bakery's filled with hydrogenated soy junk. I didn't have trouble with the dough as others did. It will harden if made with real butter and you MUST use real - Read more ...
  7. Don't be afraid of this recipe... it's delicious. Here are some helpful hints (from mistakes I've made). Grind the almonds REALLY fine- otherwise the cookies will tend to crumble. Serve them the day you make them, or the jam will seep into the cookie. They still taste delicious, but they will not look as pretty. - Read more ...
  8. This is a good basic recipe for linzer cookies. I suggest the following adjustments for best results: 1. refrigerate dough overnight if possible, or at least 4 hours, since it might otherwise crumble. 2. Use a mixture of ground nuts (such as almonds, hazelnuts and pecans) for a more wholesome flavor. 3. When the tops - Read more ...
  9. I made these cookies a few years ago and now everyone wants them every Christmas! The only thing I do differently is I make the cookies smaller by making small balls and putting a thumb print in each to fill with jam. This way I get a lot more out of the recipe:) They are - Read more ...
  10. Wonderful cookie. The dough can be a tiny bit tricky at first but once you get the feel of it it's easy. (All doughs seem to have their own personalities) The cookie part came out light and just crispy enough without being brittle not too sweet with a lovely flavor from the almonds. I used - Read more ...
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