Linzer Cookies with Blackberry Jam
These Linzer Cookies are slightly crunchy, like a shortbread and filled with delicious blackberry jam!
One of the best parts about being a blogger is meeting other bloggers, whether online or in person. When I was offered the chance to participate in “The 2015 Christmas Cookie Recipe Swap”, I jumped at it! I was paired with the lovely Reesa from Momma Lew. Reesa’s blog is ALL about fun family recipes. She sent me her favorite cookie recipe for Linzer Sandwich Cookies. I was intrigued! I’d never had a Linzer cookie before.
I was also a bit nervous, because I’ve said before, I am NOT much of a baker. My capabilities (and patience) are pretty limited when it comes to things like cut out cookies. Nonetheless, I was very excited for a challenge, and to try something new! And I’m so glad, because these linzer cookies turned out BEAUTIFULLY, and I got a chance to incorporate my favorite fruit through the raspberry jam filling.
When you’re making these well-floured cookies, you have to be slow and deliberate. Refrigerating the dough is an important step to make sure you can get a nice clean cut with the cookie cutters.
Make sure you have a VERY well floured surface, and a well-floured rolling pin. When I skimped on either of these, I paid for it! I quickly learned my lesson and got in a nice groove of cutting out pretty little snowflake cookies!
These cookies are similar to a shortbread. They incorporate almonds, and are generally a crunchier, sturdier cookie than your average cut-out sugar cookie.
They really have to be, to hold up to the jam filling! I used blackberry jam, but I think any type of jam (even my Strawberry Freezer Jam) would work great!
I loved each bite of these delicious linzer cookies, and so appreciate the chance to make Reesa’s favorite recipe!
Linzer Cookies with Blackberry Jam
Ingredients
- 2 1/2 sticks butter, salted
- 3/4 cup granulated sugar
- 2 1/3 cups all-purpose flour, plus more for rollling out cookies
- 1/2 cup ground slivered almonds, Michelle's note: I had to grind these in my food processor
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup of jam of your choice, I used blackberry, raspberry or strawberry are most commonly used
- Powdered Sugar for dusting your cookies
- Cookie cutters of your choice. You want some that are around 1 1/2 inches for the larger cookies and then some that are 3/4 inches for the cut outs.
Instructions
- Preheat oven to 350 degrees.
- Whip your butter until it is smooth. Add the granulated sugar and mix until it is light & fluffy – about 5 minutes.
- In a separate bowl, combine dry ingredients.
- Using a spatula, blend the flour mix with the butter.
- Separate your dough into 3 sections. Place each third onto a floured piece of wax paper and top with a floured piece of wax paper. Refrigerate for 10 minutes.
- Roll each batch into 1/8 inch thickness. (Michelle's Note: Use a WELL floured surface and rolling pin).
- Cut out the bottoms – using the 1 1/2 inch cookie cutter, make as many cookies as you can.
- Save your scraps, consolidate into a ball and roll back out. Cut out more cookies.
- Using the 3/4 inch cookie cutter, cut out the center of half of the cookies.
- Bake the cookies until they are lightly brown – about 12-15 mins. (Michelle's note: Mine took 11-12 minutes).
- Let them cool slightly before transferring to a wire cooling rack.
- After cookies are cool, spoon 1/4 to 1/2 tsp of jam on each bottom cookie and then place a cut out top on each.
- Dust with powdered sugar.
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These are so cute! Can’t wait to try these!
These are so pretty! I’m loving that jam in the center!
Now I am sad I didn’t participate this year in the cookie exchange! These cookies remind me of the linzer cookies my Nana makes every year! She would love if I make these for her 😉
What a gorgeous classic cookie!
These are very pretty looking!
Your Linzer Cookies are so pretty!