These easy and beautiful jam sandwich cookies (Linzer cookies) are fun to make with kids and also make a yummy desserts for a tea party event, cookie exchange or holiday baking!
My kids have been into baking and creative decorating lately, especially after watching some creative baking TV shows on Netflix like, “Nailed it!” and “Sugar Rush”.
My sister in-law was over visiting and bought the kids a cute Chef Olivia recipe book that came with a cookie cutter set.
One of the first desserts they wanted to make was pretty jam sandwich cookies.
I did some research and turns out these jam sandwich cookies have an origin.
They originate from Linzer, Austria where they’re called Linzer cookies. It’s a popular holiday baking item there. Makes sense – these cookies not only taste yummy they look really pretty too.
We ended up serving them for desert with company and they were delightful.
The taste of the sweet jam filling combined with the buttery and crumbly shortbread cookie reminded me of a sweet scone spread with jam, a total tea party food!
They were also fun and easy to make – especially with the kiddos. The recipe is geared towards kids so nothing too hard here!.Here’s the recipe:
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- 1 large circle/oval cookie cutter and 1 small round cookie cutter . We got ours from the Chef Olivia cookbook and cookie cutter kit which you can get online here.
- 2 1/2 cups flour
- 1/2 cup blanched almond flour. I use Bob’s Red Mill variety
- 2 tsp baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2/3 cup seedless raspberry jam. If you can’t find the seedless variety at the grocery store, I found this seedless jam online which got good reviews for using in cookies and baking.
- Powdered sugar and a sugar/flour sifter for dusting.
Makes 18-30 cookies
Note: This recipe was adapted from the “Chef Olivia” Cookbook and Cookie Cutter Kit, recipe developed by Lara Starr. The one difference in ingredients is using blanched almond (almond skin removed) flour instead of ground up whole almonds (almond meal). Blanched almond flour works great with baking cookies/cakes.
Preheat oven to 180 ºC/ 350 ºF. In a bowl mix the flour, almond flour, baking powder and salt.
Put the butter (melted) and sugar in another bowl and mix on low speed until combined and fluffy (3 minutes). Add in the egg and vanilla and almond extract and mix again until all the wet ingredients are well combined.
Add in the flour mixture into the butter/sugar mixture slowly ( 1 cup at a time). Mix with your mixer on low speed. Once all the flour and butter mixture is combined together it should form a dough, like in the following picture:
Separate your dough into two parts. Sprinkle some flour onto your work surface. Using a rolling pin, roll out one half of the dough. Save the other half of the dough for step 5. Ensure that the dough rolled out is about 1/8 inch thick. Using the large circle cookie cutter, cut a bunch of shapes into your dough. Re-roll the dough and redo this step until this half of the dough is finished.
Repeat step 4, with the other half of the dough, but this time cut an additional “small” circle inside the big circle/oval. This will create a bunch of “O” shapes. Ensure you have equal amounts of large circles from step 4 and circles with holes from this step (step 5). Each cookie will need both pieces.
NIFTY IDEA: Instead of using a small circle cookie cutter for the holes, you can use other shapes like stars or heart, etc…
Once the cookies are cut, place them on a greased cookie sheet and put into the preheated oven. Cook for around 7-9 minutes or until lightly golden. Once out of the oven, place cookies on a cooling rack and let cool completely.
Once cooled take a teaspoon of jam and place it on each full circle/oval. Spread it to the edges.
Take a sift and dust each of the “O” (circle with hole in middle) cookies separately.
I didn’t have a sugar sift so I hacked it and used a wire mesh strainer I had lying around.
I kind of overdid the icing sugar (woops!), not sure if its because my mesh wasn’t fine enough or because it was my first time doing it- it was fun though!
Will have to invest in a proper sift to find out.
Carefully set a sugar dusted cookie on top of each jam covered cookie.
Repeat for the remaining pieces, and then marvel at the awesomeness of your jam sandwich cookies / Linzer cookies!
Storage instructions: Store in airtight container at room temperature for up to 1 week.
Here’s some extra pictures of our jam sandwich cookies, ready to be devoured! Yum!
Tea Party Printables
Instructions: click on image below to open up full size image. Right Click and “save as” to your computer. They print out nicely on any 8.5″ x11″ full size printer paper.