a simple dessert that can be created in advance using strawberry Oreo cookies and cream. It comes together quite quickly! To give the cookies in this icebox cake time to soften in the fridge, it is best to prepare it the day before.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 Linzer tarts |
Ingredients
- 1 ¼ cups unsalted butter, softened
- ⅔ cup white sugar
- 2 cups sifted all purpose flour
- 1 ¾ cups ground almonds
- ⅛ teaspoon ground cinnamon
- 5 tablespoons raspberry jam, or as needed
- 1/4 cup confectioners’ sugar for decoration, or as needed
Instructions
- Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
- Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
- Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 1/2-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
- Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
- Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
- Bake cookies in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven and transfer to a wire rack to cool for 20 minutes.
- Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
- Sift confectioners’ sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.
Nutrition Facts
| Calories | 442 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 3 mg |
| Sugars | 20 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Everything from beginning to end was PERFECT. The recipe was easy to follow to a T. Thank you so much. I also read ALL of the reviews and sorry to read the one’s that were on the negative side. However, I did follow the directions of one of the reviews that suggested to heat the jam prior to spreading on the cookie. Great idea, and worked out perfectly. Thank you once again for this lovely tastey, beautiful recipe….8 will do it again comecthe holidays.
I hated making this recipe, and while making it found myself actually fantasizing about the scathing 1-star review I’d leave. But then the cookie, a day later, is just SO good. So I averaged out 1 and 5 starts to get 3. I don’t know what the story is here, but my dough was unbelievably dry. I knew it while I was baking, and I’ve baked enough now that I knew better. I even thought “huh, something is wrong here, I should probably adjust by adding more butter or something.” But I just trusted the recipe. In terms of work done to make the cookies, that was such a mistake. I actually found it physically exhausting to make the cookies. I’ve never had that experience baking in my entire life. I was sore after making them. I’m not even kidding. And I only made about 3/4 of the dough into cookies. I couldn’t bring myself to roll out the rest, that’s how awful the experience was. My husband made fun of me for how dramatic I was being, but I’m telling you it was absolutely awful. But again, the next day, the cookies were so, so delicious. The jam had soaked in a bit and added some moisture to the cookies. They taste professional. They look beautiful. Really just fantastic. So I don’t know if I made these wrong or what. I followed the recipe exactly. Maybe it was dry in my house? This leaves me wanting to make linzer tarts again, but with a different recipe. I noticed that the New York Times recipe, for example, has a higher ratio of butter to flour/almonds, and adds in eggs and vanilla. So I’d be more inclined to try that rather than give myself muscle aches over this recipe again, LOL. But if only I were joking…
Did not change a thing, They were absolutely fabulous!!!
These were a hit. I did do some with strawberry jam and some with raspberry. Mostly the raspberry was preferred as it added the perfect hint of tartness to the cookies. I didn’t weigh out (metric system)the ingredients, I used the given measurements in the American system instead. It was quite hard to roll it out. It definitely crumbles quite easily, not like I’m used to with say sugar cookies for example. (That was the hardest part for me.) Friends said that it reminded em of the German neighbors Christmas cookies so I think the recipe is authentic to its origins. Made about 2 dozen overall.
I have made this recipe several times. The original recipe I had from German was lost to a house fire, but this one is great. My family and their co-workers love it.
Cookies did not keep their shape when baked. These are supposed to be snow flakes. Total disaster. Waste of time and ingredients.
I make several thousand Christmas cookies every year, six different kinds. These are the favorite of nearly every recipient I give them to. I highly recommend using a pastry cloth and rolling pin cover. I also use rolling pin side guides to make the thickness even. At 1/8” thick, I get five dozen cookies from each batch. Re-flour the pastry cloth and rolling pin cover between each roll out. I roll the dough out twice, after that it crumbles. I cut the dough on the pastry cloth with a Linzer cookie cutter, then pop it out right on the cookie sheet – comes out perfect. You can bake from here, or as I do when making 8-12 batches of these – I freeze them on the cookie sheet and transfer to another container once firm. I also gently knead the dough into an inch thick oval before rolling it out – get all the cracks out of the dough prior to rolling it out. I make the dough, form it into discs, then refrigerate it. I then allow it to come almost to room temperature to roll it out. If it’s to warm the dough will stick, too cool and it will crumble.
These are melt in your mouth delicious. Valentine’s Day and wanted to do something special. Fun and easy to make. My yield for the original recipe was 2 dozen cookies, not one dozen. Used Turbinado sugar and refrigerated overnight.
I refrigerated my dough over night and now it’s so hard to roll out.
Excellent
A long process, but very much worth it!!
Dough was hard to work with, but these turned out sooooo good.
I used strawberry jam instead of raspberry jam, and I love the almond+fruit combination!
This recipe is not for the faint of heart! Make sure you only use chilled dough and waxed paper placed over the dough to roll. My cookies easily cracked when I moved them while hot, so I let them cool on the pan before I moved to cooling rake.
I make these all the time I use seedless raspberry most of the time but don’t be afraid to switch up, apricot and black cherry preserves are nice also. put them in a sealed container overnight they are better when aged a little.
I love these cookies! I’ve been making linzer cookies for over 25 years, original recipe obtained from a high school friends German mother. Over the years I’ve made the process SO MUCH EASIER without changing the taste! I log roll the dough in wax paper and refrigerate over night. Slice evenly and bake. No holes, but still beautiful! After they cool, I pair up same sized/shape cookies the best I can, apply jam and cookie lid. (Bottoms of each cookie touching jam side). I powder the tops and store them in an airtight container. I use tins, layering with wax paper between layers of cookies. I keep them in the refrigerator for a couple weeks…if they last! They also freeze very well and are delicious right out of the freezer if you’re needing a fix! They are best the day after baking because they soften. These cookies are everyone’s FAVORITE! ENJOY!
I will use a smaller cookie cutter next time so I can have more cookies! They went very quickly!
Absolutely no changes. Love this recipe. Sorry no pics. They flew out of the container!
I made this recipe based on the phenomenal reviews. I let the dough set up in the fridge for the recommended hour (and I even went over the hour). Unfortunately when I went to roll out the dough it crumbled all over the place. What a waste!!!
If I could give this no stars I would. I followed the directions to a T, still came out with a kinetic sand type of mixtures instead of dough. I found a different recipe, which called for an egg yolk,salt, and almond flour. Something is wrong with this recipe. This isn’t the first time I’ve made homemade cookies but it’s the first time I wasn’t able to bake and enjoy what I did make.
This recipe doesn’t give enough information as is. You have to read all of the comments of others to get it to work. Our cookies crumbled apart no chance to put jam on them. They really don’t have a great taste before they get jam either. I’m not a fan.