Classic Christmas Linzer Cookies with Raspberry Jam

There is nothing quite like the sight of a platter filled with Classic Christmas Linzer Cookies. These beautiful, buttery treats are a staple of holiday baking, originating from the famous Linzer Torte of Linz, Austria. With their signature “window” cutouts revealing a jewel-toned raspberry center, they look just like stained glass. They are the perfect balance of a nutty, shortbread-like texture and a tart fruit filling.

Making these cookies is a wonderful holiday tradition that fills your kitchen with the aroma of toasted almonds and sweet jam. Whether you are hosting a festive party or looking for the perfect gift for neighbors, these cookies are always a showstopper. Let’s dive into how you can create these elegant holiday classics in your own kitchen.

Recipe Information

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Servings: 24 cookies
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: 155 kcal
• Protein: 2g
• Carbohydrates: 19g
• Fat: 8g
• Fiber: 1g
• Sugar: 11g
• Sodium: 40mg

Why Make This Classic Christmas Linzer Cookies with Raspberry Jam

You should make these cookies because they offer a sophisticated flavor profile that stands out from standard sugar cookies. The addition of almond flour gives the dough a rich, tender crumb that melts in your mouth. The hint of lemon zest and cinnamon adds a layer of warmth and brightness that complements the sweet raspberry jam perfectly.

Beyond the taste, these cookies are incredibly visual. They look like professional bakery items but are quite achievable at home with a little patience. They are also excellent for gifting because they hold up well and look absolutely stunning when dusted with a snowy layer of powdered sugar.

How to Make Classic Christmas Linzer Cookies with Raspberry Jam

Preparing these cookies involves making a delicate almond-enriched dough, chilling it to perfection, and then assembling the “sandwiches” once they are baked and cooled. Follow these steps for the best results.

Ingredients

• 2 cups all-purpose flour
• 1 cup almond flour (or finely ground toasted almonds)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1/2 cup seedless raspberry jam
• Powdered sugar for dusting

Directions

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt. Make sure there are no large lumps of almond flour so the dough remains smooth.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.

Step 3: Incorporate Wet Ingredients

Add the egg, vanilla extract, and lemon zest to the butter mixture. Beat well until everything is fully combined and the mixture looks uniform.

Step 4: Form the Dough

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Divide the dough into two flat discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour.

Step 5: Roll and Cut the Shapes

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a round fluted cutter to cut out cookies. Use a smaller shape cutter (like a heart or star) to remove the centers of half of the cookies.

Step 6: Bake the Cookies

Place the cookies on a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until the edges are just barely golden. Let them cool completely on the baking sheet before moving them.

Step 7: Assemble the Sandwiches

Dust the cookies with the holes (the tops) generously with powdered sugar. Spread a small spoonful of raspberry jam onto the flat side of the solid cookies (the bottoms). Place the sugared tops onto the jam-covered bottoms to create a sandwich.

How to Serve Classic Christmas Linzer Cookies with Raspberry Jam

Serve these cookies on a festive holiday platter. They look best when arranged so the “windows” are clearly visible. They pair beautifully with a hot cup of tea, coffee, or even a glass of cold milk. For a true holiday experience, serve them alongside other traditional treats like gingerbread or peppermint bark during a Christmas dessert party.

How to Store Classic Christmas Linzer Cookies with Raspberry Jam

Store these cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they will stay fresh in the refrigerator for up to a week. If you are stacking them, place a piece of parchment paper between layers to prevent the jam from sticking to the bottoms of the cookies above them.

Expert Tips for Perfect Classic Christmas Linzer Cookies with Raspberry Jam

The most important tip is to keep your dough cold. If the dough gets too warm while you are rolling it, it will become sticky and lose its shape. If this happens, simply pop it back into the fridge for 10 minutes. Also, use seedless raspberry jam for a smoother look and easier spreading. Finally, always dust the top cookies with powdered sugar before you put them on the jam, otherwise, the sugar will cover up the beautiful red jam center.

Delicious Variations

While raspberry is the traditional choice, you can use apricot jam, strawberry preserves, or even lemon curd for a different flavor profile. If you are a chocolate lover, try filling the centers with a chocolate hazelnut spread. You can also swap the almond flour for ground hazelnuts or pecans to change the nuttiness of the cookie base.

Frequently Asked Questions

Q: Can I freeze Linzer cookies?

Yes, you can freeze the un-assembled baked cookies for up to 2 months. It is best to wait to add the jam and powdered sugar until you are ready to serve them so they don’t get soggy.

Q: Why did my cookies spread so much in the oven?

This usually happens if the butter was too warm or if the dough wasn’t chilled long enough. Make sure the dough is firm and cold when it goes into the oven.

Q: Can I make the dough in advance?

Absolutely. You can keep the wrapped dough discs in the refrigerator for up to 2 days before rolling and baking.

Q: Do I have to use almond flour?

Almond flour provides the classic flavor and texture, but if you have an allergy, you can replace it with more all-purpose flour, though the texture will be slightly harder.

Q: How do I get the jam to stay in the center?

Don’t overfill the cookies. Use about half a teaspoon of jam and spread it slightly toward the center, leaving a small border so it doesn’t leak out the sides when you press the top on.

Conclusion

Classic Christmas Linzer Cookies are a beautiful addition to any holiday table. With their tender almond crumb and sweet raspberry filling, they are a treat that appeals to both the eyes and the palate. While they require a bit of extra effort to cut and assemble, the final result is well worth it. Happy holiday baking!

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