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The buttery, tender, nut-free linzer cookies are filled with raspberry jam and generously dusted with powdered sugar. Perfect with a cup of tea and a good book!
If you’re planning on treating your Valentine to a little something sweet this year, let me introduce you to these nut-free linzer cookies.
They are buttery and slightly crisp, with a texture similar to shortbread. They hold their shape beautifully as they bake and are pretty as a picture with red raspberry jam peaking out of a little heart cut-out.
What is a linzer cookie?
Linzer cookies originated in Austria and are the cookie version of a linzer torte, a tart made with a nut-based dough, designed with a lattice crust woven over a sweet jam filling. While ground nuts are traditionally found in the dough, these nut-free linzer cookies are just as delicious and have a slight lemony flavor (thanks to the freshly grated lemon zest in there).
With tree-nut allergies becoming more and more common, I decided to omit the nuts and try this nut-free version which is similar to my classic shortbread cookie recipe. I’m happy to report that the nuts were not missed and this is now my go-to linzer cookie recipe.
Now for the jam…
Traditionally linzer tortes were filled with currant jam and linzer cookies with raspberry jam. I’m fully on board with raspberry jam (seeds and all) in these delicate sandwich cookies, especially around Valentine’s day. The red color pops against the white dusting of powdered sugar and the sweet raspberry flavor compliments the bright lemon zest in the dough perfectly.
You can use mini cookie cutters in your desired shape (circles, stars, hearts, etc.) to punch out the center of the top cookie and allow that pretty red jam to shine through.
Just be sure to dust the tops BEFORE you put the sandwich cookies together, so you don’t get any powdered sugar on the jam peaking through the window.
These cookies will keep for a day or two at room temperature covered loosely with foil.
Why foil?
If you store the jam-filled cookies in an airtight container or in the frig they will lose their crispy texture. Covering them lightly with foil preserves their texture and bite.
If you’re not serving these right away, keep these nut-free linzer cookies at room temp (also covered lightly with foil) but wait to fill them with jam until you’re ready to serve. Again, it’s not just the flavor, but the texture that makes these cookies special.
Let’s make nut-free linzer cookies
- After the dough has chilled, divide it in two and roll out each half to a 1/4 inch thickness. Use a 2 inch cookie cutter to cut out cookies. Repeat with other half of dough, then re-roll the scraps, and finish rolling out the remaining dough.
- Cut out a round or desired shape from the center of half of the cookies. Chill the cookies before baking.
- Bake until golden brown, about 12 mins.
- Spoon raspberry jam into the center of the bottom cookies.
- Dust the cookies with the cut-outs with powdered sugar.
- Put the sandwich cookies together and serve!
Tips for success
- To yield a tender cookie, be sure not to over-mix the dough.
- Chill the dough for at least an hour before rolling it out so the cookies hold their shape as they bake.
- Raspberry jam is the traditional filling, but any flavor of jam can be used.
- Be sure to dust the tops with powdered sugar before making the sandwiches so the jam centers remain shiny.
- If you’re not serving the cookies right away, wait to fill them with jam until closer to serving time so they remain crisp. Store filled cookies at room temperature covered loosely with foil to preserve their texture.
More sandwich cookie recipes
The buttery, tender, nut-free linzer cookies are filled with raspberry jam and generously dusted with powdered sugar. Perfect with a cup of tea and a good book!
- 8 oz unsalted butter, room temperature (2 sticks)
- 2/3 cup sugar
- 2 tsp lemon zest
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 3 cups AP flour
- 1/2 cup raspberry preserves, well stirred
- confectioners sugar, for dusting
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Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the lemon zest.
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Contine to beat and add the egg yolks, one at time, beating after each addition. Mix in the vanilla.
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Add the salt and flour and beat on low just until the dough comes together. Don't over-mix.
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Scrape the dough out of the bowl and form into a large, flat disc. Wrap in plastic wrap and chill until firm, at least one hour.
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Preheat your oven to 350 degrees F and line two baking sheets with parchment.
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Divide the dough in half (keep the other half chilled) and roll out the dough to a 1/4 inch thickness.
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Use a 2 inch cookie cutter in your desired shape (round, heart, square with fluted or straight edges) and cut out as many cookies as you can. Reserve your scraps.
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Repeat with remaining dough and then combine the scraps of both and re-roll.
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Place the cookies about 1 inch apart on the lined baking sheets. Cut out a small hole or desired shape (heart) from one half of the cookies. If you don't have small cookie cutters, the round end of pastry tip will work.
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Chill the cut out cookies for about 15 mins and then bake until they are golden brown and set, about 12 mins, rotating the pans once.
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Leave the cookies on the baking sheet for about 5 mins before removing them to a wire rack to finish cooling.
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Once the cookies are cooled, sift confectioners sugar over the cookies with the hole in the center and add a spoonful of jam to the other half. Place the dusted cookies over the halves spread with jam and press lightly to adhere.
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If making these in advance, store the cookies without jam in an airtight container for up to 2 days. Spread with jam before serving.
Recipe yields 26 sandwich cookies
- To yield a tender cookie, be sure not to over-mix the dough.
- Chill the dough for at least an hour before rolling it out so the cookies hold their shape as they bake.
- Raspberry jam is the traditional filling, but any flavor of jam can be used.
- Be sure to dust the tops with powdered sugar before making the sandwiches so the jam centers remain shiny.
- If you’re not serving the cookies right away, wait to fill them with jam until closer to serving time so they remain crisp. Store filled cookies at room temperature covered loosely with foil to preserve their texture.
Anonymous says
I just wanted to ask, is there any alternative which I can use instead of lemon zest.
Cathy Roma says
You can simply omit it and add an extra splash of vanilla! Enjoy!
Hannah says
I made this recipe to a t, and the dough is so absolutely crumbly there is no rolling it out. What in the world happened?
Cathy Roma says
I’m so sorry you had an issue and it’s honestly hard for me to say why it didn’t work out for you. I have never experienced an issue with the dough being crumbly or a challenge to roll. I would suggest checking how you measure the flour as it sounds like you may have added too much. Instead of scooping it out, try lightly spooning it into your measuring cup and leveling it off. Hope that helps.
Dee says
Did you wait a second and let it soften up before you started rolling? When it first comes out of chill (the first chill, when you cut the disk in half) it is too hard to roll – that would cause crumbling. But if you just give it a second, it softens just enough to roll. These are too delicious to not try again.
linda jacqueline setton says
can I make this dairy-free with earth balance or margarine?
Cathy Roma says
Butter is a key ingredient to these cookies and I’ve never made them dairy free. I would definitely not recommend margarine, but can’t speak to baking with earth balance. I would research baking with butter substitutes before trying it as there is probably some good advice out there.
Dee says
THANK YOU THANK YOU THANK YOU from the bottom of my nut-allergic heart! These are absolutely delicious. The zest is the chef’s kiss. It was like raspberry lemonade shortbread. The tips are great too – I made these for a party and was about to fill them until I saw the tip about waiting. So excellent. Thank you, again.
delia says
best cookie! definitely making them again!
linda says
hi, can the dough be frozen until used? also, can the dough be left to chill in the fridge for longer than an hour?
Cathy Roma says
Yes it can definitely be frozen and left in the fridge for up to three days.