Linzer Cookies Recipe
Serves: 24
  • 1½ cups of butter, room temperature
  • 1 cup white sugar
  • 1 teaspoon almond extract (or vanilla)
  • zest from 1 medium sized lemon
  • 3½ cups flour, sifted
  • ¼ teaspoon salt
  • ¼ cup raspberry jam
  • confectioners sugar for dusting
  1. Start by adding the butter to your mixing bowl and mix just until light and fluffy.
  2. Add sugar and mix until combined.
  3. Add almond extract and lemon zest and mix until combined.
  4. Slowly add sifted flour and sprinkle of salt.
  5. Mix until incorporated and you have a nice dough texture.
  6. Lightly dust a cutting board with confectioner's sugar (or flour) and roll your dough out into a disk shape.
  7. Cut the dough in half, wrap in parchment paper or saran wrap and chill for 30 minutes in the fridge.
  8. Remove one disk after chilled and roll out on a cutting board until about ¼ inch thick.
  9. If your dough is sticky, lightly sprinkle with confectioner's sugar or flour.
  10. Use your Linzer cookie cutter to cut the shapes for the bottom of the cookie.
  11. Place on a parchment paper lined cookie sheet and bake on 350 degrees for about 12 minutes.
  12. Remove once they start to appear firm in the oven- just before they start to gently brown.
  13. Set aside and let cool on a cooling rack.
  14. Take the second disk of dough and roll out.
  15. Cut equal numbers of the top of the LInzer cookie with the small center cut out shape.
  16. Place both the mini cut out shapes and the top cookies on a baking sheet for about 8 minutes.
  17. Check often as the mini hearts will burn quickly!
  18. Remove mini hearts first and continue to cook larger cookies until they appear smooth and firm.
  19. Place on a cooling rack. Once cooled sprinkle lightly with powdered sugar.
  20. Please a few spoonfuls of raspberry jam into a Ziploc and trim off the end.
  21. Pipe a quarter size amount of jam onto the bottom cookie.
  22. Carefully place top cookie on top.
  23. Enjoy!
Recipe by My Frugal Adventures at