Linzer Cookie Tart Recipes

MINI LINZER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
• Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

EASY ALMOND LINZER COOKIES RECIPE

Steps:

• Cream together butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment. Scrape down the bottom and sides of the bowl.
• Add egg, vanilla and almond extract and beat to combine.
• In a separate bowl, whisk together flour, almond flour, salt and cinnamon. Add to the butter mixture. Beat to incorporate.
• Divide into two equal parts. Shape into disks and flatten. Wrap in plastic wrap. Refrigerate for 2 hours.
• Roll the dough into 1/8-inch thickness. Cut equal amount of rounds, using the cutter without the insert and with the insert. Transfer to a parchment paper lined baking sheet. Refrigerate for 15-30 minutes.
• Preheat oven to 350 F. Bake cookies for 10-12 minutes, until the edges are golden. Cool cookies for 2 minutes on the baking sheet, then transfer to a cooling rack.
• Dust the top parts with powdered sugar. Then add about 1 tsp of jam to the bottom of halves and sandwich together with the tops.

LINZER COOKIES

Steps:

• Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
• Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
• Add in dry ingredients all at once and mix on low speed, just until incorporated.
• Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
• Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you're rolling it out. This is O.K., just patch it up with scraps.)
• Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
• To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.

LINZER TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies., Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely., Sprinkle window cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.

LINZER TORTE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
• Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
• Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

LINZER COOKIE TARTS

Steps:

• Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix and almonds. Stir in melted butter, almond extract and egg until stiff dough forms.
• On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. On lined cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
• Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness. Cut with linzer cutter with hole in center, OR cut with same 2-inch round or fluted cookie cutter and use small 1-inch cutter or bottle top to cut round hole out of center of each cookie. On lined cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
• Spread 1 teaspoon jam on bottom of each whole cookie; top each with cutout cookie to make sandwich cookie. In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring after 30 seconds, until melted and stirred smooth. Using tip of fork or knife, drizzle chocolate in lines over cookies. Let stand until chocolate is set, about 45 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container.

LINZER COOKIE TART

Steps:

• In large bowl, stir Cookie ingredients until well blended. Divide dough in half. Shape each piece into flattened round; wrap in plastic wrap. Refrigerate at least 2 hours until dough is firm and cold.
• Heat oven to 375°F. Line two large cookie sheets with cooking parchment paper; spray with cooking spray.
• For top of cookie tart: Remove one piece of dough from refrigerator; place on center of cookie sheet. Using floured rolling pin, roll dough to 9-inch circle, 1/4 inch thick. Place 8-inch cake pan or bowl, top-side down, over dough, and lightly press into dough to mark an outline. Using small knife, cut around outline. Remove cake pan and any dough scraps from cookie sheet; set scraps aside. Bake 13 to 15 minutes or until cookie is light golden brown and edge is set. Immediately cut out star from center using 4-inch star cutter. Gently lift out cutout using small knife to help if needed; discard or save for another use. Cool on cookie sheet 10 minutes. Remove to cooling rack, leaving cookie on cooking parchment paper.
• For bottom of cookie tart: Remove remaining piece of dough from refrigerator, and repeat rolling and cutting steps on second cookie sheet. Combine leftover pieces of dough into ball; wrap in plastic wrap and refrigerate (see tip for using up). Repeat baking and cooling for cookie-except do not cut out star from bottom cookie. Cool both cookies completely, about 30 minutes.
• When ready to serve, in small bowl, mix 4 oz cream cheese, 1/4 cup powdered sugar and 1 teaspoon lemon zest until blended. Remove cooking parchment paper from bottom cookie, and place on serving platter bottom side up for base. Spread cream cheese mixture evenly over cookie, leaving 1/2-inch border. In small bowl, place jam. Stir with whisk until smooth. Spread jam over cream cheese layer. Remove cooking parchment paper from top of cookie, and place on top of filled cookie base. Sprinkle 1 teaspoon powdered sugar over top cookie. Cut into wedges. Store loosely covered in refrigerator.

LINZER TARTS

Steps:

• Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
• Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
• Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
• Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
• Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

CLASSIC AUSTRIAN LINZER COOKIES RECIPE

Steps:

• In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside.
• In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.
• Add the egg and vanilla to the butter mixture and beat until well mixed.
• Gradually beat the flour mixture into the butter mixture until just combined.
• Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days.
• When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper. (I do a fan here because you will have to put 2 trays of cookies into the oven and you need the air to circulate)
• On a floured surface, roll out the dough until it is about an 1/8 inch (3mm) thick. (You can also roll this dough on a floured piece of parchment for even easier handling)
• Working quickly while the dough is still cold and firm, use a 2 ½ inch (6cm) cookie cutter to cut out as many rounds of dough as you can and place them 2 inches (5 cm) apart on the prepared cookie sheet. Gather any scraps, rewrap, and chill until firm enough to reroll.
• Once the cut dough is on the cookie sheets, cut out one inch (2.5cm) hole out of the centers of half of the cookies. (See above video for step-by-step)
• Bake for roughly 15-18 minutes, or until the edges are golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
• For the base of the cookie, spread about 1 teaspoon of strained raspberry jam onto ½ of the cookies, spreading the jam out a bit but not quite to the edge.
• Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam covered bottoms. Press to seal very gently so you don't break to the top half.
• These cookies are best enjoyed the day they are made. Store in an airtight container at room temperature. The raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.

LINZER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

LINZER HEART COOKIES

Steps:

• Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
• Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
• In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
• Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
• Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
• Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

LINZER COOKIES

Steps:

• Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.