Linzer Cookies

01.22.2014

Tis the season of love. Heart shaped cookies are a Valentines must. So get these on your list for that special someone – or for yourself (because when we make cookies for someone, aren’t we making them just as much for ourselves anyway? :))

Linzer Cookies | Cooking Classy

I can now finally say I’ve made Linzer cookies. It’s one of those things that, for the last 10 years, I’ve been saying I’ll soon make. Well, there’s no better time than now. These cookies have always made me think of Valentines Day. Many people make them at Christmas time and really they are perfect for any time of year, but I say they are best for Valentines Day because of their beautiful, natural red color and dainty heart shape.

Now that I have tried these, I know I’m going to be making them much more often. These are amazing to say the least. They’re tender and perfectly crumbly (similar to shortbread cookies) and their blend of tempting flavors is simply irresistible. You get a fruity and lightly tart jam filling in a buttery cookie, that is swirled with the amazing flavor fusion of ground almonds and cinnamon. Yes, you’re going to want to try these. Enjoy!

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Linzer Cookies

Yield: About 2 dozen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup (96g) slivered almonds
  • 1/4 cup packed light-brown sugar
  • 1 cup unsalted butter , softened
  • 1/2 cup powdered sugar , plus more for dusting
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 8 oz strawberry or raspberry jam , seedless if preferred (preferably freezer jam)

Instructions

  1. In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
  3. Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.
  4. Recipe Source: Cooking Classy, inspired by Joy of Baking and various others

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Linzer Cookies | Cooking Classy

 

82 comments

  • Dianna: I can’t wait to make these for the ladies Bible study that I attend…..thank you so much for the inspiration….Happy Valentines Day and God bless you for being so generous in helping others. However, I don’t have a big mixer with a paddle……can’t afford one right now……. February 12, 2017 at 6:35am Reply

    • Jaclyn: Happy Valentine’s day to you! February 14, 2017 at 1:50pm Reply

  • Zuzi: Hello there, do you know why jam would seep into my cookie and color it in the center? I used different kinds of jams and they all do it, what could be a problem? January 12, 2017 at 6:47pm Reply

  • Georgie Ainsley: Would you allow the use of your Linzer cookie photos as decorations and on a campus flyer promoting a free cookie giveaway for our students ? Thank you for considering. January 5, 2017 at 1:52pm Reply

  • Mina: Tanks soooo much ????The February 9, 2016 at 10:03am Reply

  • Florencia: They look so lovely!! and delicious!!
    I was searching for a valentine’s recipe. Thanks for sharing :)
    Can I ask a question just to check? The cup measurements are US right? It can differ from other countries’. Thanks!! January 31, 2016 at 8:33am Reply

  • Noora.: Can i substitute the ground almond as i have a child who is allergic to all nuts December 20, 2015 at 1:28pm Reply

  • Caroline: Linzer Cookies has always been a favorite dessert of mine.

    I finally had some time and energy to make some myself. Looking through the web, I was was searching for the best-tasting, amazing, buttery deliciousness Linzer cookies. I wanted to give a GO at trying to make a superior, homemade, go-to recipe as opposed to buying Linzer cookies at a bakery. I wanted these to taste GOOD. Like real good.

    In the end, I was deciding between the recipe from Joy of Baking versus Cooking Classing. I choose the latter. I bought fresh ingredients exactly listed on the recipe. Measured, stirred, and easily completed all the steps. I did it exactly. To even make things better, I let the dough stay in the fridge for 2 hours 30 minutes.

    One thing I changed was the almonds. I just substituted with almond flour. Everything went perfectly. The color was fantastic after baked.

    The taste? First, okay, then grainy, then dry, and then a bit bland. It got me a bit thirsty. The butter and sugar were overwhelmed by the flour taste. It had all the right ingredients, but I felt that the measurements were a bit inaccurate and in the end, dramatically changing the taste.

    Linzer cookies has to have that sweet and tart jam flavor with that buttery and deep flavor in the cookie. It was not a the taste and hit I was hoping for.

    It was great and all, but I don’t think I’ll be using this recipe again. November 3, 2015 at 12:59pm Reply

    • Deb: Caroline, I wonder if your substitution of almond flour for the slivered almonds (ground with the brown sugar) altered the taste of the cookies. The ground-up almonds have a certain consistency, texture and moistness that I don’t think almond flour can replace. If you ever feel like trying it with the ground up slivered almonds, I’d like to hear if you had a better result. I made and immensely enjoyed these cookies, as did the ladies’ group I shared them with, but everyone has different expectations and tastes. November 3, 2015 at 7:19pm Reply

  • Deb: I made these cookies for a meeting I attended and they were a big hit. I had to steal a couple to take home! I got a lot of compliments about them. I don’t have a stand mixer, so I mixed them by hand. I also didn’t have a cookie cutter (heart-shaped [only Christmas] or round), so I used a half-cup measuring cup to cut out the cookies and the top of my vanilla extract bottle for the cut-outs in the center. October 14, 2015 at 1:21pm Reply

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