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Classic Linzer Sandwich Cookies

Classic Linzer sandwich cookies have tender almond and cinnamon dough filled with raspberry preserves. Their powdered sugar tops and jam centers make a pretty, crisp-edged sandwich cookie.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling time 1 hour 10 minutes
Total Time 2 hours 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Austrian
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1 tsp lemon zest finely grated
  • 1.5 cup all-purpose flour
  • 0.75 cup almond flour
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine salt
For the filling and finish
  • 0.5 cup raspberry preserves seedless
  • 0.25 cup powdered sugar

Equipment

  • 1 electric mixer
  • 2 large baking sheet
  • 1 2 1/2-inch round cutter

Method
 

Make the dough
  1. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Beat in the egg yolk, vanilla, and lemon zest until combined.
  3. Whisk the all-purpose flour, almond flour, cinnamon, and salt in a medium bowl.
  4. Mix the flour mixture into the butter mixture on low speed just until a soft dough forms.
  5. Divide the dough in half and shape each half into a disk.
  6. Wrap the disks and refrigerate until firm, at least 1 hour.
Bake the cookies
  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Roll one disk between sheets of parchment to 1/8-inch thickness, keeping the other disk refrigerated.
  4. Cut out 24 rounds with a 2 1/2-inch round cutter, rerolling scraps as needed.
  5. Cut a 3/4-inch opening in the center of half the rounds.
  6. Arrange the cookies on the prepared sheets and refrigerate the cutouts for 10 minutes.
  7. Bake one sheet at a time for 9 to 11 minutes, until the cookies are set and their edges are just beginning to turn golden.
  8. Cool the cookies on the sheet for 5 minutes.
  9. Transfer the cookies to a rack to cool completely.
Assemble the cookies
  1. Spread 1 teaspoon of raspberry preserves on the flat side of each solid cookie.
  2. Sift the powdered sugar over the cookies with openings.
  3. Place the cookies with openings on the preserves, powdered-sugar side up.

Notes

For the cleanest edges, keep the dough chilled while rolling and cutting. Store the cookies in an airtight container at room temperature for up to 4 days; freeze assembled cookies for up to 2 months. For a gluten-free variation, replace the all-purpose flour with a 1:1 gluten-free baking flour.