Linzer Cookies

Written By: KPN - Dec• 24•12
Serves 5 dozen
Prep time 1 hour
Cook time 40 minutes
Total time 1 hour, 40 minutes
Meal type Dessert
By author Martha Stewart Living, December/January 1994/1995


  • 1 cup unsalted butter
  • 2/3 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1 1/4 cup hazelnuts (ground medium fine)
  • 1/2 cup seedless raspberry


These cookies are a family favorite. They taste great - they look great, but unlike the Fudge Wreath, they take a long time to make.

The recipe says work fast - well I can't work fast enough so the dough stays cold enough to roll without problems. So I just pop the dough in the refrigerator for a few minutes to firm it up again.

The original recipe called for making these cookies thumbprint style - we like the two layer, top cookie cut-out better.

I also have used  Dulce de Leche as a filling - my husband likes that the best. (John's Mom's trick - drop a can of condensed milk in a pot of boiling water, and boil for 90 minutes. Make sure the can is always completely submerged, and after boiling, don't open the can until it has cooled.)


Step 1
Heat oven to 350 degrees. In the bowl of an electric mixer, beat butter and sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs, and beat until smooth, about 3 minutes. Beat in vanilla.
Step 2
Combine flour, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat on medium speed until combined, about 1 minute. Refrigerate for at least 30 minutes.
Step 3
Form dough into 3/4-inch balls, and roll in ground hazelnuts. Working quickly, on lightly floured surface, with floured rolling pin, roll each ball out to 1/4-inch thick. With floured cookie cutter, cut dough into shape. For each whole cookie, make a top layer cookie - cutting out the center with a floured 1 1/2-inch star cutter.
Step 4
With spatula, place cookies, 1 inch apart, on ungreased cookie sheet. Bake until cookies begin to set, about 8 minutes. Remove from oven.
Step 5
Store in airtight container at room temperature for up to 1 week or in freezer up to 3 months. When ready to serve, dust cookies with confectioners' sugar then spread raspberry preserves on flat side of each whole cookie and top with cut-out cookie.

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