Sweet and Tangy Jam-Filled Linzer Tart Cookies Recipe
My classic Linzer Tart Cookies are made with delicate, buttery shortbread flavored with toasted hazelnuts and a hint of nutmeg, then sandwiched with sweet, slightly tart raspberry jam. These are the kind of cookies you eat quietly because every bite crumbles into a mouthful of tender, buttery, nutty deliciousness. The raspberry filling cuts through the richness and a light dusting of powdered sugar gives them their signature look.
Linzer cookies — also called Linzer tart cookies — trace their inspiration to the classic Austrian Linzer torte. What distinguishes these shortbread sandwich cookies are three things: finely ground nuts and warm spices in the dough (I use toasted hazelnuts and nutmeg; cardamom is another lovely option), a distinctive ridged round shape, and the contrast between the sweet, buttery cookie and a tangy jam filling. The result is a delicate, nut-forward shortbread with a bright jam center.
The Key to Linzer Success
These are essentially a rich shortbread, so the dough contains a lot of butter and can become soft and difficult to handle. The single most important technique is to keep the dough cold and work in stages: make the dough and chill it; roll it and chill it again; cut the cookies and chill them while the oven preheats. Aim for an initial chill of an hour (or overnight) and 10–20 minutes between later steps to keep the butter firm and the cookies neat.
- Plan ahead and work in stages. Chill the dough after mixing, after rolling, and after cutting. This prevents spreading and keeps the cookies crisp and tidy.
More Tips and Troubleshooting
- Grind hazelnuts carefully: Over-processing nuts in a food processor releases oils and turns them into paste. To help the nuts grind without going oily, start with a tablespoon of flour mixed in with the hazelnuts.
- Handle with care: Fresh from the oven the cookies are fragile—allow them to cool completely before moving to a rack or assembling to avoid breakage.
- Finishing: Dust the top cookies (those with the cut-out “window”) with powdered sugar before sandwiching with jam for the classic Linzer appearance.
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Sweet and Tangy Linzer Tart Cookies
Ingredients
- 2 Cups (240g) All-purpose flour
- 1/2 Cup (60g) Ground toasted hazelnuts
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground nutmeg
- 1/3 Cup (70g) Sugar
- 1 Cup (225g) Unsalted butter, softened
- 1 Large Egg, room temperature
- 1 teaspoon Vanilla extract
- 1 Cup (320g) Raspberry jam
- 1/2 Cup Powdered sugar, for dusting
Instructions
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In a medium bowl, whisk together the flour (240g), ground toasted hazelnuts (60g), salt (1/2 teaspoon) and ground nutmeg (1/2 teaspoon). Set aside.
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In a large bowl, beat the softened butter (225g) with the sugar (70g) until light and fluffy—about 1–2 minutes with a hand mixer or 3–4 minutes with a stand mixer. Scrape the bowl as needed.
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Add the egg and vanilla extract and mix until combined.
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With the mixer on low, add the flour-and-nut mixture and mix just until incorporated and a smooth dough forms.
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Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour (or overnight).
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Roll one portion of dough between two pieces of parchment to about 1/8–1/4 inch thickness. If the dough is too firm to roll, let it sit at room temperature for 5–10 minutes. (If it softens too much, chill briefly until workable.) Chill the rolled sheet for 10–15 minutes so the butter firms up again.
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Use a 2-inch round ridged cookie cutter to cut cookies. Transfer them to a parchment-lined baking sheet. For half the cookies, cut a small window in the center using a smaller cutter or a piping tip.
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Return the baking sheets to the refrigerator while you preheat the oven to 350°F (180°C).
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Bake for 15–17 minutes, or until the cookies are just lightly golden at the edges. Avoid overbaking to keep them tender.
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Allow the cookies to cool completely on the baking sheet or a cooling rack before assembling.
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To assemble: dust the top (window) cookies with powdered sugar, spread about 1 teaspoon of raspberry jam onto the bottom cookie, then gently press the window cookie on top.
Store at room temperature in an airtight container for up to one week, or freeze assembled or unassembled for up to three weeks.
Notes
- Handling the dough: Because the dough is rich in butter it can become sticky. Keep the dough chilled between steps. Rolling between parchment paper and chilling for 10 minutes in the freezer makes cutting much easier. If you prefer, roll the dough on a lightly floured surface.
- The ridged round cutter gives the classic Linzer look, but feel free to use hearts, stars, squares or any shape you prefer. Just be sure to cut windows from half the cookies so the jam shows through.