A Linzer cookie is a delicate, buttery sandwich cookie from Austria featuring a shortbread-like dough filled with fruit preserves and often featuring a cutout in the top cookie to reveal the jam and dusted with powdered sugar. They are a variation of the classic Linzer Torte pastry, known for their tender texture and sweet-tart filling. This pretty cookie recipe calls for Cabot's award-winning Unsalted Butter for the dough and either homemade or store-bought strawberry preserves (or any of your favorite preserves like raspberry or apricot). Two cookies are sandwiched together, with the top piece having a small cutout (like a circle, heart, or star) showing the jam filling beneath, finished with a dusting of confectioners' sugar. They will be a welcome addition to any holiday table or gift box.
Once you’ve made these, we know you’ll be hooked on baking with Cabot products. You might want to give these Greek Yogurt Chocolate Chip Cookies a try next! As a cooperative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Greek yogurt chewy chocolate chip cookie recipe after you’ve tried it by rating and reviewing it.
Ingredients
1½ cups all purpose flour
- ½ teaspoon salt
- â…“ cup powdered sugar, sifted
¾ cup Cabot Unsalted Butter, softened
- 1 teaspoon of vanilla bean paste or vanilla extract
1½ cups strawberries (fresh/frozen), diced
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar
- Powdered sugar for dusting
Directions
- BEATÂ the butter, powdered sugar and vanilla bean paste or extract in a stand mixer with a paddle attachment at medium speed until light and fluffy.
- COMBINEÂ the flour and salt in a separate bowl and mix well.
- ADDÂ the flour mixture gradually into the butter mixture and mix at the lowest speed of the mixer. Mix well until the flour is incorporated into the butter.
- SHAPE the dough into a ball, flatten it out and wrap it with a cling wrap. Refrigerate for about 2 hours or until the dough firms up so that it’s easier to roll out.
- PREHEAT the oven to 350°F after the dough is well chilled. Line a baking sheet with parchment paper.
- ROLL the dough out on a lightly floured surface to be about ⅛-inch thick. Use a 2-inch sized round cookie cutter to cut out 24 cookies. Using a smaller cookie cutter (about ½-inch size and can be any shape), cut out the dough in the center from 12 of the cookies.
- PLACEÂ the cookies gently on the baking sheet. Bake them for about 10 minutes. Remove from the oven and let them cool completely. The cookies will continue to set until they are cooled completely.
- DUSTÂ some powdered sugar over the center-cut-out cookies. Add a teaspoon of jam to the solid cookie and sandwich it with the dusted cookie.
-
ADD the diced strawberries and lemon juice to a saucepan and cook on medium heat, stirring occasionally, for about 10 minutes or until the mixture starts to thicken.
-
ADD in the sugar and continue to cook and stir until it thickens to your likeness.
-
POUR into a clean jar and refrigerate until set.
For the Cookies:
For the Strawberry Jam (or use your favorite quality store-bought jam):
Recipe Note
Store-bought jam in your favorite flavor will also work in this recipe. Strawberry, raspberry or apricot are traditional preserves for Linzer cookies.
Try these Peanut Butter Chocolate Chip Cookies for another delicious treat or holiday gift idea.
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A Linzer cookie is a delicate, buttery sandwich cookie from Austria featuring a shortbread-like dough filled with fruit preserves and often featuring a cutout in the top cookie to reveal the jam and dusted with powdered sugar. They are a variation of the classic Linzer Torte pastry, known for their tender texture and sweet-tart filling. This pretty cookie recipe calls for Cabot's award-winning Unsalted Butter for the dough and either homemade or store-bought strawberry preserves (or any of your favorite preserves like raspberry or apricot). Two cookies are sandwiched together, with the top piece having a small cutout (like a circle, heart, or star) showing the jam filling beneath, finished with a dusting of confectioners' sugar. They will be a welcome addition to any holiday table or gift box.
Once you’ve made these, we know you’ll be hooked on baking with Cabot products. You might want to give these Greek Yogurt Chocolate Chip Cookies a try next! As a cooperative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Greek yogurt chewy chocolate chip cookie recipe after you’ve tried it by rating and reviewing it.
Directions
- BEATÂ the butter, powdered sugar and vanilla bean paste or extract in a stand mixer with a paddle attachment at medium speed until light and fluffy.
- COMBINEÂ the flour and salt in a separate bowl and mix well.
- ADDÂ the flour mixture gradually into the butter mixture and mix at the lowest speed of the mixer. Mix well until the flour is incorporated into the butter.
- SHAPE the dough into a ball, flatten it out and wrap it with a cling wrap. Refrigerate for about 2 hours or until the dough firms up so that it’s easier to roll out.
- PREHEAT the oven to 350°F after the dough is well chilled. Line a baking sheet with parchment paper.
- ROLL the dough out on a lightly floured surface to be about ⅛-inch thick. Use a 2-inch sized round cookie cutter to cut out 24 cookies. Using a smaller cookie cutter (about ½-inch size and can be any shape), cut out the dough in the center from 12 of the cookies.
- PLACEÂ the cookies gently on the baking sheet. Bake them for about 10 minutes. Remove from the oven and let them cool completely. The cookies will continue to set until they are cooled completely.
- DUSTÂ some powdered sugar over the center-cut-out cookies. Add a teaspoon of jam to the solid cookie and sandwich it with the dusted cookie.
-
ADD the diced strawberries and lemon juice to a saucepan and cook on medium heat, stirring occasionally, for about 10 minutes or until the mixture starts to thicken.
-
ADD in the sugar and continue to cook and stir until it thickens to your likeness.
-
POUR into a clean jar and refrigerate until set.
