Indulge in the timeless charm of Linzer Cookie Tarts, a traditional Austrian cookie reimagined for the modern baker. This recipe features a buttery, almond-scented cookie, a luscious raspberry jam filling, and a dusting of powdered sugar. Using Betty Crocker™ Sugar Cookie Mix as a base, you can create these beautiful and delicious cookies with ease. Perfect for holidays, special occasions, or simply a sweet treat!
These easy Linzer Cookies Tarts come together with just a few ingredients.
Sugar Cookie Mix: It's the base for your dough, packed with sweetness and everything you need for that perfect cookie texture.
Slivered Almonds: These add a cozy, nutty flavor and a delightful crunch. Toasting them brings out their warmth and chopping finely makes it easy to spread them throughout the dough.
Butter or Margarine: Butter (or margarine) adds richness, flavor, and tenderness to the cookies. Melting it helps create a smooth dough that's easy to roll out.
Almond Extract: This intensifies the almond flavor, complementing the slivered almonds and adding a distinct taste to the cookies.
Egg: The egg binds the ingredients together, adds moisture, and contributes to the cookie's structure. It also enriches the flavor and helps create a tender texture.
Seedless Raspberry Jam: The classic filling for Linzer cookies, raspberry jam provides a sweet and slightly tart flavor.
Powdered Sugar: This adds a touch of extra sweetness and a beautiful, elegant finish, like a dusting of snow.
Here are the simplified steps for how to make these Linzer Cookie Tarts, with some tips for success. See the full recipe below for all the details.
Combine sugar cookie mix, toasted almonds, melted butter, almond extract, and egg. Mix until a stiff dough forms.
Divide the dough in half. Roll out each half to 1/4-inch thickness on a floured surface. If the dough becomes too soft and sticky, pop it back in the refrigerator for a few minutes to firm up. This will make it easier to roll and cut. Cut out cookies using a round or scalloped round cookie cutter. For half the cookies, cut out a small hole in the center with a small cookie cutter.
Place the cookies on a baking sheet lined with parchment paper. Bake until set, but not browned. Let the cookies cool completely on a wire rack.
Spread raspberry jam on the bottom of each whole cookie. To dust the cutout tops, add powdered sugar to a fine mesh strainer, hold over the cookie tops, and gently tap the side. Carefully place the cookie tops on the jam covered bases to make a sandwich.
Here's how to keep your Linzer Cookie Tarts fresh and delicious.
Room Temperature
Store the cookies in an airtight container. If you're stacking the cookies, place a sheet of parchment paper or wax paper between the layers. Your cookies will keep up to 4 days.
Heat oven to 375°F. Line cookie sheet with parchment paper; set aside. In large bowl, stir together cookie mix and almonds. Stir in melted butter, almond extract and egg until stiff dough forms.
Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
Place the cookies with the holes in the center to one side of the cooling rack and dust with powdered sugar. Spread 1 teaspoon jam on the bottom of each whole cookie. Carefully place the cookies with the holes, powdered sugar side up, on top of the jam to make a sandwich cookie.
Instead of dusting the cookies with powdered sugar, try decorating the tops with a chocolate drizzle. Assemble cookies as instructed in the recipe but omit dusting with powdered sugar. In a small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High about 1 minute, stirring after 30 seconds, until chips are melted and can be stirred smooth. Using the tip of fork or knife, drizzle chocolate in lines over the cookies or place chocolate in a small resealable plastic bag, cut off one corner, and drizzle chocolate over cookies. Let stand until chocolate is set, about 45 minutes.
