Linzer Tart Cookies

Last year, I finally asked my grandma for her linzer tart cookie recipe. These cookies have been my absolute favorite for as long as I can remember. Every year my grandma makes a huge platter of various Christmas cookies when we all get together on Christmas Eve, and these are usually the first to go. Sometimes though, she’ll make extra for me to take back home. I’m so happy that I have the recipe to use whenever I want, but really they taste the best at Christmastime.

(These typically have a little cut-out to reveal the raspberry preserves since they’re two cookies put together, but I simplified it just a bit.)

I’m so excited to share this family recipe with you, just in time for the holidays. And I hope you enjoy making -and eating- them as much as I do.

INGREDIENTS

  • 1 cup sugar

  • 1 cup butter, softened

  • 3oz cream cheese, softened

  • 1 egg

  • 2 & 1/4 cup of all purpose or unbleached flour

  • ½ tsp baking powder

  • ½ cup of almond flour

  • 2 tsp grated lemon peel

  • 1 12oz jar of seedless raspberry jam

  • Powdered sugar for dusting

In a large bowl, combine sugar, butter, cream cheese and egg; beat until light and fluffy.

Lightly spoon flour into measuring cup and level off.

Add flour, baking powder, almond flour and lemon peel to batter; mix at low speed until well blended.

Shape dough into a disk. Wrap in plastic wrap and refrigerate for 2 hours for easier handling.

Heat oven to 350 degrees.

On lightly floured surface, roll out disk of dough to 1/8 inch thickness. Let it soften in your hands if too cold.

Cut dough with a 3-inch round cookie cutter, making sure you have an even number of cookies.

[If you have a mini cookie cutter, cut the shape out of the middle of half of your cookies for the top layer.]

Place on cookie sheets, and bake for 8 – 9 minutes or until edges begin to brown, which is the best way to determine if they’re done.

Remove from oven and cool 1 minute before removing from cookie sheets to wire racks. 

Cool till completely cooled before filling. Dust with powdered sugar after filling.

Photography by: David Keeler

Abby KeelerComment