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Home » Cookies » Linzer Tarts

Linzer Tarts

December 23, 2013 by Judith Hannemann

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Linzer Tarts

The ultimate Christmas cookie.  Leave some huge Linzer Tarts for Santa!

Linzer tarts are so traditional around the holidays!  They’ve always been a part of my holiday baking.

These are quick and easy…very few ingredients.  Mix, chill and roll and that’s it!  It’s just a basic shortbread butter
cookie.

 

Linzer tarts are the most perfect holiday cookie!
Linzer Tarts

I used regular seeded raspberry jam, but seedless works too.

What I did here to make them just a little bit more special was to drizzle some melted dark chocolate over the top.  Nothing really beats a raspberry and chocolate combo.  By all means leave off the drizzle if it’s too much of a good thing for you. And of course, they can be filled with ANY flavor jam you like.

Make sure to leave one for Santa!  Yes, only one because they are huge.  I used a 3-4 inch cutter, but you can make ’em smaller too.

 

Linzer Tarts
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Linzer Tarts

Linzer tarts, also known as linzer cookies, are buttery shortbread with jam filling. A classic Christmas cookie recipe!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: desserts
Cuisine: Austrian
Keyword: Christmas cookies, linzer cookies, linzer tarts
Servings: 24
Calories: 169kcal
Author: Judith Hannemann

Ingredients

  • 1 cup unsalted butter* very soft
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 tsp almond extract
  • 2 1/4 cups flour

Filling:

  • 1/2 cup raspberry preserves

Topping:

  • 1/2 cup chocolate chips high quality
  • 1 tsp butter
  • powdered sugar for dusting

Instructions

  • Beat butter and sugar until light and fluffy. Add egg and almond extract. Beat well.
  • Add the flour and beat at low speed until a dough forms.
  • Form dough into a ball and place in a plastic bag. Refrigerate for 2 hours.
  • Preheat oven to 375 degrees F.
  • Roll out dough to 1/8-inch thickness. Cut circles with a 3-inch diameter cookie cutter (I used a glass). Cut smaller holes in the center of HALF the cookies (I used a large bottle cap from a 3-litre soda bottle).
  • Alternatively, you can use a linzer tart cutter--it will make smaller cookies though.
  • Place on ungreased cookie sheet and bake for 7-10 minutes or until cookies are "set" and just are beginning to get light golden brown around the edges.
  • Cool for 1 minute on the sheet and then remove to a rack to cool completely.
  • When cookies are completely cool, spread about 1 tbs of the raspberry preserves on the circles without the additional holes--and spread the jam on the side that was sitting on the cookie sheet because that is completely flat.
  • Top with a cookie with the hole in the center, again placing the side that was on the cookie sheet on the jam, forming a sandwich.
  • Melt chocolate chips and butter in a microwave. Microwave in 30-second intervals and stir. It will probably need about 1 minute total to melt. Stir until there are no lumps. Drizzle over the cookies.
  • Dust with powdered (confectioner's) sugar.

Notes

*You may substitute regular salted butter in a pinch but do NOT substitute margarine or butter-flavored Crisco.

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 10mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

 

 

 

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Cookies Tagged With: butter cookie, christmas cookies, cookies for santa, dark chocolate, holiday baking, linzer tarts, raspberry and chocolate, raspberry jam, shortbread

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Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

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