Linzer Tarts

Recipe by Steve P.
READY IN: 37mins


  • 1
    cup butter
  • 12
  • 1
    teaspoon orange extract
  • 2
    cups sifted cake flour
  • 1
    (12 ounce) jar jam (raspberry or apricot or mixture of both)


  • For the Dough: cream softened butter with powdered sugar until well blended.
  • Add the orange extract to the butter mixture and stir well to incorporate.
  • Stir in the sifted flour one cup at a time, mixing well.
  • Chill dough 2 or more hours before rolling.
  • Fill with raspberry or apricot preserves or a mixture of the two.
  • Preheat oven to 350°F.
  • Roll out dough on lightly floured board with floured rolling pin until about 1/4 inch thick.
  • Cut with 2 inch round cutter (scalloped cutter is nice) and place on ungreased baking sheet.
  • Cut out small center circle with 1 inch or smaller cutter in 1/2 of the cookies.
  • (Reroll scraps as you go).
  • Bake at 350°F for about 12 minutes, until pale golden and edges are starting to brown.
  • Cool completely on a wire rack at least 1/2 hour.
  • Place all the tops (with the inner circles cut out) close together on a sheet of waxed paper.
  • Dust sifted powdered sugar thickly over the tops.
  • Place the bottoms on another sheet of waxed paper.
  • Spread 2 teaspoons preserves very carefully on each bottom cookie.
  • Spread evenly leaving 1/4 inch rim without preserves around the edge.
  • Spread the preserves without picking up the cookie; use a flat knife and work right on the waxed paper covered surface.
  • Top each preserve covered bottom cookie with a sugared top cookie, lightly holding it at the edges.
  • Carefully transfer to a serving plate.
  • Do not try to stack or store these very long.
  • The basic cookies could be packed and frozen, but the assembled cookies should be made the day they are to be served.
  • PS the original recipe gave the above warning about stacking and storing, but I have made them at Christmas and stacked them between sheets of waxed paper in a tin with no problem.