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Linzer Cookies

Recipes of My Art


  • 200 g unsalted butter
  • 200 g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 400 g flour plus extra for dusting
  • 1/4 teaspoon salt
  • raspberry jam for filling
  • chocolate spread
  • Icing sugar for dusting


  • Rub the flour, salt and butter together until the mixture resembles fine breadcrumbs.
  • In another bowl, mix the sugar, eggs and vanilla extract together, then add this to the flour mixture until they are just combined and a dough has formed. Wrap the dough in cling film and refrigerate for 30minutes.
  • Split the dough in half, leave one half of the dough in the fridge.
  • Preheat the oven to 180°C and line a baking tray with baking parchment.
  • Roll out the dough on a floured surface to roughly 5mm thick. Using a 5.5cm plain or fluted cutter cut 24 rounds. With a 2.5cm cutter or a different shape cutter, cut a hole from the middle of each circle.
  • Place the cookies on your prepared baking tray and cook for 8 minutes or until they are a pale golden colour.
  • Leave to cool for a few minutes before transferring them to a cooling rack.
  • Spread raspberry jam or chocolate spread on the flat side of each solid cookie, leaving a boarder of the cookie showing around the edges. Place a cookie with a hole-cut cookie on top of a jammed cookie. Dust the top of the cookie with icing sugar.
  • Repeat the process with the remaining dough.