Linzer Cookies

Recipe by litldarlin
READY IN: 50mins




  • Beat margarine, oil, granulated sugar and lemon peel, if using, until light.
  • Beat in egg and vanilla extract until smooth.
  • In separate bowl, combine flour, baking powder and salt.
  • Add to sugar mixture, and stir by hand just until dough is soft.
  • Divide dough in half, shape each half into a disk, wrap in plastic and refrigerate one hour, or until well chilled.
  • When ready to bake, preheat oven to 350°F.
  • Between two pieces of wax paper, roll out one disk to ¼" thickness.
  • Cut out cookies using a 1½"- to 2"-round cookie cutter or glass rim.
  • Using a ½"-round or shaped cutter, cut centers out of half the cookies.
  • Place cookies 2" to 3" apart on baking sheet coated with cooking spray.
  • Sprinkle cookies with centers cut out with almonds; if using, pressing gently to help them adhere.
  • Bake 10 to 12 minutes, until lightly golden around edges.
  • Transfer to rack to cool.
  • Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
  • Spread solid cookies with jam, and sprinkle cut-out cookies lightly with confectioners' sugar.
  • Top each solid cookie with a cut-out cookie.
  • Notes: Freeze Em; Freezing is a good idea for these cookies, since they're so low in fat that they don't keep as long as traditional high-fat cookies.
  • Store in airtight containers, or freeze them if they aren't going to be eaten within a day or two.
  • Soft and crisp cookies shouldn't be stored together; the crisp ones will go soggy, and the soft ones will lose moisture.


“This classic Austrian cookie is typically made with almonds and a raspberry jam, but a different nut or jam will also work.”