linzer tart cookie recipe

Written BySheba G Updated On
linzer tart cookie recipe
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I’ve always been a fan of linzer tart cookies, and my family loves them just as much as I do. The combination of the crumbly shortbread crust, the sweet jam filling, and the delicate lattice pattern on top is a winning combination.

But what really sets these cookies apart is the simplicity of the recipe and the ease with which they can be made. Whether you’re looking for a special treat to serve at a dinner party or a fun project to work on with your kids, this linzer tart cookie recipe is a great choice.

And the best part? They’re actually quite healthy, with whole wheat flour and less sugar than many other cookie recipes.

I love making these cookies in the fall when the weather starts to cool down, but they’re perfect for any time of year when you need a sweet treat to brighten up your day. My kids love helping me roll out the dough and cut out the shapes, and it’s always a special treat when we get to enjoy one fresh from the oven.

I’ve made this recipe countless times over the years, but it never gets old. In fact, I’ve found that it’s one of those recipes that’s just as good, if not better, when made with love and care than when made in a hurry.

So take your time, enjoy the process, and savor every bite of these delicious linzer tart cookies.

Linzer Tart Cookies

Linzer Tart Cookies

4.7 from 771 votes

Linzer tart cookies are a classic Austrian treat featuring a tender, nutty dough filled with homemade raspberry jam. These delightful cookies are perfect for any occasion, offering a balance of sweet and tart flavors.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup unsalted butter, cold and cubed
1/2 cup almonds, finely ground
1/4 cup granulated sugar

For the Raspberry Filling

1 cup fresh raspberries
2 tbsp granulated sugar
1 tsp lemon juice

For the Topping

powdered sugar for dusting

👨‍🍳Directions

1Preheat oven to 375°F.
2Line a baking sheet with parchment paper.
3In a food processor, combine flour, salt, cinnamon, and cloves.
4Pulse to mix.
5Add cold cubed butter and pulse until mixture resembles coarse crumbs.
6Add ground almonds and granulated sugar, pulse until dough forms.
7If dough is too crumbly add a small amount of water
8Divide the dough in half.
9On a lightly floured surface, roll out one half of the dough to about 1/4-inch thickness.
10Use a cookie cutter to cut out circles and place them on the prepared baking sheet.
11Repeat with the remaining dough.
12In a small saucepan, combine raspberries, sugar, and lemon juice.
13Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens slightly, about 5-7 minutes.
14Let it cool slightly.
15Place a small amount of raspberry filling in the center of half of the dough circles, leaving a small border around the edge.
16Top each filled circle with another dough circle, pressing the edges to seal.
17Use a fork to crimp the edges and create a decorative pattern.
18Bake for 20-25 minutes, or until the edges are golden brown.
19Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
20Once cooled, dust the top of each cookie with powdered sugar before serving.

🔧Equipment

Mixing bowl
Food processor
Baking sheet
Parchment paper
Rolling pin
Cookie cutters
Oven

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 11g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 55mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 3g

📝Notes

Tips: You can use other types of jam or preserves if raspberry is not available. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

One of my favorite things about this recipe is how versatile it is – whether you’re serving it at a dinner party or just enjoying it as an everyday treat with your family. And because they freeze so well, you can make a big batch and enjoy them throughout the month.

Plus, they’re perfect for packing in lunches or taking on-the-go snacks. My kids love helping me make these cookies because it’s such a fun process – rolling out the dough, cutting out shapes with cookie cutters…

it’s all so much fun! And let’s not forget about how delicious they are – even more so when fresh from the oven.

❓ Frequently Asked Questions About Linzer Tart Cookies

Q: What is linzer tart?

Linzer tart is a type of cookie that originated in Linz, Austria. It’s characterized by its crumbly shortbread crust, sweet jam filling, and delicate lattice pattern on top.

Q: What kind of jam should I use in my linzer tart cookies?

You can use any type of jam you like in your linzer tart cookies, but raspberry or strawberry work particularly well.

Q: How do I store my linzer tart cookies?

You can store your linzer tart cookies in an airtight container at room temperature for up to 5 days.

Q: Can I freeze my linzer tart cookies?

Yes, you can freeze your linzer tart cookies for up to 2 months. Simply place them in an airtight container or freezer bag and store them in the freezer until you’re ready to serve.

Q: How do I reheat my linzer tart cookies?

To reheat your linzer tart cookies, simply place them in a single layer on a baking sheet and warm them in the oven at 350°F (180°C) for 5-10 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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