I love filled cookies. They are just a bit more time consuming to make than drop cookies but they are worth the effort because they do look special. I think every cookie tray needs a mix of cookie types and these are really delicious. I am revisiting the recipe from when I first made them after the hubby put the cutter in my stocking one year. (the one he gave me is no longer available.) They have become a favorite around here.
ALL PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING THROUGH THEM I WILL RECEIVE A SMALL COMMISSION (AT NO EXTRA CHARGE TO YOU)
Linzer Tarts
Makes 24 – 30
2 cups all purpose flour
2/3 cup finely ground almonds (about 2 oz)
1/4 tsp ground cinnamon
1/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
2/3 granulated sugar
1 egg
1/2 tsp pure vanilla extract
1/2 cup jam
powdered sugar
In a small bowl combine the flour, ground almonds, salt and cinnamon. Set aside
In the bowl of a stand mixer with the paddle attached cream sugar and butter until light and fluffy.
Add egg and vanilla and beat for 1 minute.
Add flour mixture and mix until just incorporated.
Divide dough into two pieces and flatten into discs.
Wrap in plastic or wax paper and refrigerate for at least two hours.
Preheat oven to 350°
On a floured surface roll out dough to 1/8″ thick.
Cut out bottoms of tarts
Place on parchment or silicone lined cookie sheets.
Roll out second piece of dough and cut out an equal number of tops (pieces with a cut out in center)
Gather any scraps and reroll to cut further tops and bottoms.
Bake in preheated oven for 10 – 12 minutes until the cookies just start to brown. Cool on a wire rack.
Dust the tops with powdered sugar.
Spread about 1 tsp of jam on the bottoms.
Place a top on a bottom and enjoy!
How Were the Linzer Tarts?
These are really yummy cookies. The ground almonds add a nutty flavor that will complement most jams – I particularly liked it with the cherry. I will note they are a very adult cookie. They are not overly sweet and would be delightful with a cup of hot coffee or tea.
If you would like to present a nice cookie tray you could include glazed lemon tea cookies, chocolate snickerdoodles and orange cornmeal cookies for a lovely selection.
Cookie Recipe – Linzer Tarts
- Prep Time: 2 hours 30 mins
- Cook Time: 10 mins
- Total Time: 2 hours 40 mins
- Yield: 24-30 1x
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Ingredients
- 2 cups all purpose flour
- 2/3 cup finely ground almonds (about 2 oz)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 granulated sugar
- 1 egg
- 1/2 tsp pure vanilla extract
- 1/2 cup jam
- powdered sugar
Instructions
In a small bowl combine the flour, ground almonds, salt and cinnamon. Set aside
- In the bowl of a stand mixer with the paddle attached cream sugar and butter until light and fluffy.
- Add egg and vanilla and beat for 1 minute.
- Add flour mixture and mix until just incorporated.
- Divide dough into two pieces and flatten into discs.
- Wrap in plastic or wax paper and refrigerate for at least two hours.
- Preheat oven to 350°
- On a floured surface roll out dough to 1/8″ thick.
- Cut out bottoms of tarts.
- Place on parchment or silicone lined cookie sheets.
- Roll out second piece of dough and cut out an equal number of tops (pieces with a cut out in center)
- Gather any scraps and reroll to cut further tops and bottoms.
- Bake in preheated oven for 10 – 12 minutes until the cookies just start to brown. Cool on a wire rack.
- Dust the tops with powdered sugar.
- Spread about 1 tsp of jam on the bottoms.
- Place a top on a bottom and enjoy!
Keywords: linzer tart, cookie, sandwhich cookie, christmas cookie
