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Linzer Cookies

2 1/3 cup  all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup sugar

3/4 cut butter, softened

2    eggs

1/2 teaspoon almond extract

12 oz semi-sweet chocolate chips

6 tablespoon raspberry jam or preserves     confectioners' sugar


cookies linzer.jpg

In small bowl, combine flour, baking powder, cinnamon and salt; set aside.

In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; refrigerate until firm.


Preheat oven to 350'F. On lightly floured board, roll out half of dough to  1/8″ thickness. Cut with 2 1/2″ round cookie cutter. Repeat with remaining dough. Cut 1″ round centers from half of unbaked cookies. Place on ungreased cookie sheets. Reroll dough trimmings, if necessary.


Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.

Remove from cookie sheets; cool completely.


Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth. Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie. Top with 1/2 measuring teaspoon raspberry jam. Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.


Makes about 3 dozen sandwich cookies.

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