Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Linzer Cookies Recipe
    Lost? Site Map

    Blueberry Linzer Cookies

    Blueberry Linzer Cookies. Photo by Random Rachel

    1/1 Photo of Blueberry Linzer Cookies

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    Random Rachel's Note:

    These are a lot of work, but you'll get a big 'wow' when you serve them. The filling is delicious, and the buttery cookies just melt in your mouth! The cookie dough recipe comes from TOH magazine, and I made the filling recipe up myself. I think it'd would be great if you had a heart shaped cookie cutter, and used strawberries and strawberry jelly instead, for valentines day. For 1/2 quart of blueberries, I poured in half of a quart sized bag of homegrown.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    assembl ...

    Units: US | Metric

    cookies

    filling

    Directions:

    1. 1
      For the cookies: Cream butter and sugar. Add eggs and vanilla- beat well. Add flour, baking powder, and salt, mix well. Cover and refrigerate until firm enough to roll- 45 minutes or so.
    2. 2
      Divide the dough in half, and roll out to 1/4 inch thickness. Cut one batch of bottoms, then follow with an equal number of tops until you run out of dough, rolling the cut out centers back into the rest of the dough. (I used a large glass for my cookies, and a baby bottle cap to cut out the centers of the tops.).
    3. 3
      Bake at 375 for 6-8 minutes 'til lightly browned. (I normally like chewy cookies, and under cook my dough- these are best if they aren't overly chewy for structural reasons.).
    4. 4
      Cool cookies on a rack when they come out, placing the bottoms upside down once they are cool enough to handle. Sprinkle the tops with powdered sugar if desired.
    5. 5
      Meanwhile, combine the berries, sugar, and jelly in a small saucepan over medium-high heat. Bring the mixture to a boil, reduce heat to low and simmer for 3-5 minutes. (I used my hand blender to smooth out the berries.) Remove from heat, allow to cool a little- the goal is to have it warm enough to spread on the cookies, but not too hot to handle.
    6. 6
      OK, the assembly: spread a thin layer of filling onto the bottom cookie, keeping away from the very edge. Top off with a top, being careful not to disturb the powdered sugar.
    7. 7
      After all of the cookies are 'glued' together, evenly distribute the remaining filling between the cookies, spooning it into the centers. Allow the centers to cool completely before moving (aprox. 30 minutes.) I placed a layer of wax paper in between when I stacked the cookies, because while the filling firms and isn't at all sticky, I didn't want to test it out.
    8. 8
      EDIT: After making these with a tough batch of berries I discovered that you will need to add about 1/3 cup of flour to thicken the sauce if you strain the berries out - just bring it to a boil after straining.

    Browse Our Top Healthy Recipes

    Ratings & Reviews:

    • on September 18, 2008

      15

      I bake a lot but this dough was a sticky mess to the point where I'm wondering if the amount of flour is wrong. There is no way you can cut out cookies from this no matter how long it stays in the fridge.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2007

      55

      Another great Blueberry recipe. I really like your filling. I tried this 2 ways....1st - - following the recipe exactly as is. 2nd batch - I didn't dust the confectioner sugar until I had them assembled, as well - I used lemon extract instead of vanilla. Both versions were easy and tasty. So, personal preference should be your guide. This will be on my Christmas Cookie Platters. Thanks for a great recipe!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2007

      these sound great! I would add lemon instead of vanilla, it would be great with the blueberry filling. thanks for the recipe, definitely going to try

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Blueberry Linzer Cookies

    Serving Size: 1 (129 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 384.4
     
    Calories from Fat 114
    29%
    Total Fat 12.6 g
    19%
    Saturated Fat 7.6 g
    38%
    Cholesterol 65.7 mg
    21%
    Sodium 225.7 mg
    9%
    Total Carbohydrate 65.2 g
    21%
    Dietary Fiber 1.7 g
    7%
    Sugars 39.9 g
    159%
    Protein 4.3 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites