Linzer Tarts
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Linzer Tarts

Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Author: Judith Hannemann


  • 1 cup very soft unsalted butter*
  • 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 high-quality chocolate chips
  • 1 tsp butter
  • powdered sugar


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