Linzer Cookies

Recipe by Mary Jenny
READY IN: 3hrs 10mins




  • Mix flour, almonds and baking powder in small bowl; set aside.
  • Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
  • Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
  • Preheat oven to 350°F Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough.
  • Bake 8 to 10 minutes, or just until edges are lightly browned. Remove to wire racks; cool completely.
  • Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.
  • Tip: To prevent dough from sticking to your cookie cutter, spray it with Pam Baking.
  • Additional recipe ideas and more information about Pam Baking can be found online at