Soft gingerbread cookies are a great option too. Use your favorite gingerbread cookie recipe, cut it with a cookie-cutter then fill it with jam. Some Linzer cookie recipes are made with gingerbread cookies. Like Martha Stewart Linzer cookies, dust these cookies with confectioners’ sugar or coat it heavily like my danish wedding cookies and almond crescent cookies! Dust cookies with confectioners’ sugar.Serving Recommendationsįor the kids and non-alcoholic drinkers, a warm glass of milk or a hot chocolate with marshmallows on top are always perfect to pair with any cookies.įor the adults, we recommend sipping a cup of spiked hot chocolate or a glass of fall sangria (my absolute favorite, ever!) while eating half a dozen of these cookies. It’s good dough to let sit for a couple of days. Just make sure you’ve wrapped it well in cling wrap, so it doesn’t dry out. This Linzer cookies recipe stores well in the fridge. They will hold in the freezer for 2 months, according to food handling guidelines. They can be frozen in their sandwich form, but the jam can soften the cookies in the freezer. They break easily, so I’d avoid ziplock bags.Īllow them to thaw before you finish assembling them. I suggest freezing these cookies without the jam. Freeze the tops and bottoms after they are completely cooled in a freezer container. The baked shortbread Linzer cookies will last up to 2 months. How Long Can You Keep This In The Fridge? Make sure you’re using a tightly sealed container to maintain their freshness. I suggest putting a layer of wax paper between layers of cookies. Be gentle when packing these cookies. The tops can be fragile.It’s the secret to their velvety texture. Don’t be tempted to substitute granulated! Confectioners sugar: Powdered sugar makes the consistency of the cookies super smooth.Raspberry jam: Linzer cookies are traditionally made with red or black currant jam, but I love the tartness of raspberry alongside the sweetness of the cookies. You can use whatever jam you prefer!.Hazelnuts: Hazelnuts can be a little pricey and not always available. Almonds make a great substitute!.Cookie cutters: Linzer cookies are traditionally made with a circle in the middle. You can use whatever shapes you have.Since the tops have less cookie dough, they cook faster. You don’t want to overcook these cookies. Baking: I suggest baking the cookie tops on one sheet and the bottoms on another.Remove the nuts from the towel, but leave the husks behind.Rub the nuts around until the skins have pulled off. Pull the towel closed around them like a bag. Put them in a bowl lined with a kitchen towel and let them cool a bit.When they smell yummy, and the skins have split open, they’re done! Spread the nuts on a cookie sheet and pop them in a 350 oven for about 15 minutes.Toasting hazelnuts allows you to rub the skins off easily. Toasting the nuts: I use hazelnuts in this Linzer cookies recipe because I love their rich flavor.Raspberry linzer cookies may look difficult to make, but they’re really just a fancy sandwich cookie! Here are a few tips to help!

Linzer tart cookies no nuts