Linzer cookies - Christmas in July !

The famous Austrian- Linzer cookie is one charming goodie, a jam filled cookie with a window of its own!!!! Considered as a cookie equivalent of the famed Linzer torte, this melt in the mouth butter cookie has a warm blend of flavors coming from the added ground almond, lemon zest, cinnamon and the seedless raspberry jam/preserve used as filling. A couple of years ago, for my first Christmas here, one of our friends gave me a box of assorted Linzer cookies with all different shapes and fillings. I loved this cookie ever since, and when the berry season came calling this year I made it again using the blueberry conserve we made with freshly picked blueberries. You can use any fruit jam for sandwiching the cookie, substituting almonds with cashew nuts is a nice variation to try.
Blueberry Conserve

2 cups Blueberries
1 cup Sugar (reduce according to your taste)

Mix berries and sugar and cook under medium heat for 5 minutes or till the berries turn tender. Cool. In a blender, blend the mixture till it is smooth. Transfer to a heavy bottom sauce pan, and stir till the mixture thickens. Cool to room temperature. Keep refrigerated.


3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar

Cream butter, add sugar and continue creaming. Add egg, lemon zest, vanilla, ground almond and mix well. Stir or sift dry ingredients together in a bowl and blend with the creamed mixture. Divide the dough into 2 portions, form thick disks and chill for 20 minutes. Roll out dough with floured rolling pin to 1/8-inch thickness on a parchment or wax paper. Cut out disks (any shape), approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Transfer the shaped cookies to a parchment lined baking sheet, and bake in an oven preheated to 350 degrees F for 10 minutes or until edges turn golden. Cool on a wire rack. Heat the jam and spread on the solid disk (without windows!) with a layer of hot jam/preserve. Take another cookie with the center cut out, and sandwich both together. Sprinkle with confectioner’s sugar, and then fill the holes with more jam/preserve (A pastry bag fitted with a small nozzle icing tip might help a lot.) Keep and serve at room temperature.

Cookie Recipe courtesy – Food TV


Sumitha said...

Hey I am the first one to comment again!Looks yummy and as always brilliant pictures:)

Sowjanya said...

simply can't resist to say. What a gr8 cook you are!

wheresmymind said...

I bet a slice of strawberry in the middle of those wouldn't look too outta place :)

Anonymous said...

Oh my god..they are soo beautiful. I love all your creations Archana.If you lived somewhere near I would have come to your place and taken a class :).

Krithika said...

What a good looking cookie. Thank you so much for sharing this.

KA said...

Those cookies are look cute!! I am a huge fan of jam filled cookies, now thanks to you I can make them on my own!! Great pictures Archana! You are awesome :-)

Anonymous said...

Wowwwww is all I can say...Photos are simply superb...:-)


Ashwini said...

Oh I love linzers. They must taste amazing with homemade preserves!

indosungod said...

great looking, mouth watering cookie. I can get my daughter to do anything for me if I make this for her!

Anonymous said...

Hey Archana,
They look awesome...

Nabeela said...

Hi Archana, last night things got messed up and dinner did not come out as expected. I'll make the naans again sometime soon and let you know.

Vineela said...

Hi Archana,
Yummy Cooking.I like the way you dusted cookies.
Thanks for sharing.

Sudha said...

Archana, im coming over there right now to have both the cookies and the crepes..what say?:-)

Rajesh &Shankari said...

picture perfect!

Anonymous said...

WOW!! Those cookies are so cute !
Now this i can try, I'll try baking the cookies and use storebought Blueberry preserves.

BTW i tried your chilli crepes. Too Good. Making crepes instead of parotta is brilliant idea. It was so easy to make these. This the first time iam trying chilli crepes.Thank you for the recipe. I dint have celery or celery seeds, except for that i used the exact ingredients & measurements. Have posted the picture in my food pix & treasured recipes page.

Thank you !

Priya said...

WOW...they look delicious..they shud have been quite a mouthful..!! The pics are great too :-)

Anonymous said...

You are very classy,always.

starry said...

Those pictures were too much, just felt like helping myself to a cookie.irresistable mmmmmmmmm You are an artist.

Priya said...

Its all mouthwatering!!!

Your blog is so much fun with food. Love it....

Thanks for visiting my blog...

Anonymous said...

MMMM, beautiful pictures. I love linzer cookies and I think blueberry filling would be delicious. You did a great job there.

Unknown said...

Your creations are out of this world Archana-absolutely beautiful stuff and the effort you put in, shows.
Keep the good work going

Anonymous said...

Just gorgeous Archana!
I love these jam filled cookies but I haven't tried them yet. Now I can follow your recipe. Blueberry filling must be awesome.

Anonymous said...

ooooh...When I bite into it, my mouth and teeth will be a dark deep blue with crumbs on my lips....

"Hello,Wake up! You are blog dreaming again!"

archana said...

Thank you, you are a dear

You are one yourself, thank you

Couldn't agree more, thank you.

Thank you. That would have been fun, i could have tasted all your lovely dishes too.

Thank you, i love that look too

Me too. Thank you, making of this cookie is a breeze. You are very kind as ever.

Welcome back friend, thank you

Me too,yes it did. Thank you

Thank you. She might even like assembling this cookie , that is one kid friendly step.

Thank you

Cheer up... OK, next time..

Thank you. I decided to slightly under dust as it looked better than fully covering it. I am glad that you liked it.

Come on over, bring Tania too. Plan a vaccation and come on over, all of you..

Thank you

Thank you. You can even buy seedless raspberry jam and make the original. Thank you for letting me know,your chily crepes looks super dashing good. Don't worry i have made it many times without celery too, and it still tastes good.

Thank you, everyone loved it, esp. kids!!

Thank you

Starry N

Thank you, please do take one....

Thank you for visiting, and thanks again for these nice words.

Thank you, i love it too..

Thank you so much for these kind words friend.

Thank you so much Indira, these are my favorite cookies too. Blueberry jam went very well along, it was good.

I love the blue tongue you get after eating fresh bluberries, if i was a kid, i would have shown that around. Keep eating and dreaming LG, and stop only when you want to.. Ha..Ha.. Thank you

Surya Hith said...

What a great cookie!!Archana,I feel little jealousy :-)

Kitchenmate said...

Absoulutely delicious! Girl, you are an wonderful baker and you have a magic wind in your hand:), always enjoy your posts!

indianadoc said...

I honestly like u'r 'open heart' Archana!!...But I feel like eating them off now!! :)

RP said...

How beautiful they are! Can I take one?

Tina Jennifer D'Silva said...

They look a melt-in-the-mouth kind. I am going to try these for sure. Good one Archana...

Visiting ur blog for the first time. I must say that u have a very appetising blog. The pics make me really hungry...

Keep up the good work..

Anonymous said...

Hi Archana,

The cookies look as delicious as your cakes! My mom makes a shortbread cookie called thumbprint cookies with apricot jam filling -- along the same lines but far less elegant.

Your photo is especially lovely -- is that a hydrangea flower in the background?

Gattina Cheung said...

I can tell besides you've excellent skill in baking, also have green thrumb!
Btw, your cookies look as romantic as the country of origin, really lovely!

Anand said...

Why the hell is everyone talking abt food!!:-)
Am hungggrrryyyyyY!!

Unknown said...

Oh so divine!!!!

Anonymous said...

Hey Archana, I was always here. Always a regular visitor. Only reason I rarely comment is I am lacking words for your creativity :-))Btw tried Veg Puffs yesterday and as u suggested did the egg brushing and oh my what difference it made!!! It really puffed up gave the golden colour and for once I could call it "Puffs" :-) Thanks for sharing the tip.

Ricky said...

I have to say Archana, you posrts some of the most classy recipes. All of the recipes are great for a nice candle lit dinner you would want to cook for your better half. So, this page is bookmarked by me for those times... ;-)

Anonymous said...

Archana, those cookies look delectable. We had a lot of blueberries at home and I wish I had come across your post before we devoured them as is.

My daughter asked me a question that I have no answer to: why do blueberries have a crown?


Orchidea said...

Niceeeee... so cute! I would really like to taste one...

archana said...

In my last comment I accidentally called you by my name!!!!! Sudha is such a lovely name, I was just sleepy!

Thank you, that cookie might be feeling very proud.

Thank you for your encouragement friend, here is my spell for you today
“Rictusempra” (Just kidding, too much Harry Potter)

Thank you, please do…

Take all please….
Thank you

Welcome to Spicyana, I am so happy that you liked it. Do visit again.

Thank you for telling me about thumbprint cookies, I just googled for the word and saw many. Looks so good. I have never made it before but will try it out for sure. I am so happy that you liked the photo, yes, that’s a hydrangea in the background.

Thank you, I am glad to hear that, we are trying to grow some vegetables this year. I agree….

Have some cookies, please.

Thank you

What a relief ! It is so good to hear that friend. I am so glad that the tip worked well for you. Thank you so much for letting me know.

Thank you for visiting Spicyana, thanks again for all these kind words. Hope the recipe works well for you.


Thank you, I will remind you about this recipe well before next blueberry season. Kids do dare to think!!!! I never thought about it before, but T has the explanation for this situation. The crown is actually a vestige of the sepal of the blueberry flower. Now when I look at the blueberry flower photo given in the wikipedia article for the berry, I get hints on how the crown actually forms. In my strictly personal opinion, blueberry wears a crown because it knows that it is a blue blood berry, too rich in antioxidants!!!


Thank you. Have some please…

Nav said...

Seriously ... You ARE a Professional! Great pictures Archana.


Sree said...

Hi Archana,
I love baking too! Please can you give me the weight in grams for this recipe. Not gonna get those berries here, but i want to try the cookies.

archana said...

Thanks a bunch


Here's the conversion.
170g butter
115g sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
240g finely ground hazelnuts or almonds
250g cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
A jar of mixed fruit jam
Powdered sugar ( to dust)

This will taste good with any avaible jam/preserve. A mixed fruit jam will be good. You will have to heat it to make get a softer consistency. Have fun, it is going to be good.

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