Blackberry Linzer Cookies Recipe
Blackberry linzer cookies – Christmas cookie platters just aren’t complete without them! Two delicate, sweet, almond meal cookies with blackberry jam sandwiched in between. So delicious!
I’ve been cooking and baking like nobody’s business over the past 2 weeks, but it seems like I don’t have much to show for it here on the blog. That’s going to change VERY soon, though. I was just hired for seasonal employment at a big department store, but once the December holidays are over, I’m going to try to publish new recipe posts for you all 3 times a week. Pinkie promise!
So this blackberry linzer cookies recipe is my December submission for the Creative Cookie Exchange.
Each month we have a theme to bake our cookies around. This month, everyone in the group thought it would a great idea to give you recipes for cookies that you can make ahead and freeze until you’re ready to bake and decorate them. Saving time is always a good thing, especially around the holidays.
But if you’re looking for things to do, I’ve got a huge to-do list that I can send your way. 😉
I love shortbread cookies, and linzers are really just shortbread dough with some nut flour (typically, almond or hazelnut) and a dash of flavored extract added to it. Of course, the primo ballerina of linzers are the preserves or chocolate that peek through the top of the cookie. For these cookies, I used almond flour, lemon extract, and blackberry preserves. Oh my goodness…they’re SO yummi!
The first step in the process for this linzer cookies recipe was to cut them out. I used special linzer cookie cutters that came with 5 different patterns in the box, but regular cookie cutters will work just fine. You’ll need a 2-inch cookie cutter for the cookie shape and a tiny cookie cutter to cut the shape of your choice from the center of the tops of each cookie.
After you’ve prepared the dough, cut the shapes out and lay them onto sheets of parchment paper or silicone baking mats. If you want to freeze the unbaked cookie dough from this point, you definitely can. My preference is to bake them first so that when I’m ready to serve them, all I have to do is remove them from the freezer, dust the tops with powdered sugar, and fill them with jam.
What do you think? I think it’s time to bake up these blackberry linzer cookies!
Blackberry Linzer Cookies
Ingredients
- 2.5 ounces (1/3 cup) almond flour
- 6.6 ounces (1.5 cups) all-purpose flour
- 4 ounces unsalted butter at room temperature
- ½ cup confectioners’ sugar
- 1 tsp grated lemon zest
- ½ tsp lemon extract
- 1 egg
- Blackberry jam (or flavor of your preference)
- Sifted confectioners’ sugar for dusting
Instructions
- Heat oven to 350 degrees F.
- In a medium bowl, use a hand or stand mixer to combine butter and 1/2 cup confectioners’ sugar, until light and creamy. Add egg and lemon extract and beat until combined. Add flour and lemon zest and mix ONLY until most of the flour is combined. Do NOT over mix or your cookies will be tough and crumbly.
- Divide dough in half and wrap each half in plastic. Chill for at least 30 minutes.
- Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned mini cutter, cut a center hole into each of the tops.
- Bake for 7 to 9 minutes or until barely golden. The less browned they are, the softer the finished cookies will be.
- Cool on a wire rack. Place baked cookies into freezer safe plastic bags or wrap with plastic wrap and an exterior layer of aluminum foil to prevent freezer burn.
- When ready to assemble and serve, thaw cookies. Sprinkle tops of cookies with confectioners’ sugar; spread a thin layer of jam onto bottom of each cookie and place a dusted top onto the top,pressing gently.
I love, love, love these cookies and could eat a million of them! One of my favorites for sure. Yours are gorgeous!!
You’re so sweet, Tara, thanks!
Becca, your photos are gorgeous, and I always love cookies with the addition of ground almonds. Such great flavor.
Thanks so much, Brianne!
I’ve seen linzer cookies before but I never realized that they were shortbread made with ground nuts. I’ve learned something new today! So thanks for that. Your cookies are so lovely with that dark blackberry jam and the powdered sugar, Becca. Delicious!
The addition of almond flour always seems to make everything better. Your cookies are gorgeous, Becca. Your training shines through =)
These are one of my favorite holiday cookie yet I’ve never made them. Looking forward to doing so this year thanks to your post!
Thanks Holly!
These are just so beautiful. And I LOVE blackberry.
OK. First, these look outstanding! Now.. My mother in-law’s hairdresser (a 1st generation German) made these at Christmas every year. Heaven! Too bad I commented in the negative once about the curlers in my MIL’s hair.. No more Linzer cookies for me! 🙂
When you see a woman in curlers, look her straight in the eye and try not to giggle uncontrollably when you tell her how beautiful she is… 😉
I adore linzer cookies!! We actually made them last weekend for a fundraiser, and they flew off the plate quickly. I think they look so sophisticated, but I love that they aren’t really that hard to make.
Good luck at the dept. store… I have 8 seasons under my belt from when I was in college… the hours now are so ridiculous!!! Hope you get good schedules!!
You hit the nail on the head, Kim!
I really like the sound of your cookies, and they look very pretty.
One of our favorites at The Cookie Elf is Chocolate Mint Layer Bars
Well, THESE are definitely going to be a HUGE hit! Love how beautiful and Christmas-y they are. The perfect kind of holiday cookies that I love to make during this time of year.
Thanks, Gloria! I hope you enjoy them as much as I did!
These look absolutely scrumptious! I loooove linzer cookies. So tasty, and adorable! Perfect for the holidays!
Thanks so much, Sophie!
I’ve never tried making this type of cookie but after seeing your recipe it’s on the top of my list for next holiday cookie to bake! Beautifully done! Thanks for sharing the recipe
I am really wowed by these! Truly impressed. I am really intimidated by Linzer cookies. All that rolling and shaping! 🙂 And I love the blackberry filling. Yum! Sorry I am so late this month!
Thank you, Laura, but I think you’d be surprised to learn that they aren’t nearly as intimidating as they look! 🙂