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Raspberry pecan linzer cookies are a holiday classic! Dusted with powdered sugar and filled with sweet raspberry jam, these buttery homemade cookies are a baking dream. The cookie dough is infused with rich pecans, which balance the fruity flavor of the raspberry jam filling. After just 30 minutes of chill time, the cut-out cookies are ready to bake! Recipe yields 20 sandwich cookies.
What are Linzer cookies?
Named after the Linzer torte (a classic jam-filled pastry from Linz, Austria), I’ve been smitten with linzer cookies for years. The signature window effect revealing a brilliant sparkle of jam captivates me every season.
With a melt-in-your-mouth texture similar to classic shortbread, linzer cookies are slightly more delicate from the addition of ground pecans and egg yolks in the dough.
Flavored with pure vanilla extract, the tender and buttery cut-out cookies make an ideal pairing to sweet raspberry preserves (or your favorite flavor jam – apricot jam is also lovely).
If you’d like to add a touch of citrus to the dough, fresh orange zest or lemon zest are both delicious! Sandwiched together and dusted with snowy powdered sugar, these scrumptious cookies are delicious down to the last crumb.
More favorite Christmas cookies with jam: Raspberry almond thumbprint cookies and jam butter cookies!
How to Make Raspberry Linzer Cookies
Make Dough – Combine flour, salt, and baking powder in a mixing bowl. Combine sugar and pecans in a food processor and pulse together until pecans are finely ground.
Combine pecan-sugar, melted butter, and vanilla in a mixer bowl. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks. Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces.
Roll Dough – Divide the dough into two equal portions. Working with one portion at a time, roll out the dough between two pieces of lightly floured parchment paper to just shy of 1/4-inch thick.
Punch Cookies – Use a floured 2-inch round fluted cookie cutter to cut out rounds. Gather scraps, re-roll, and cut until you have 20 rounds. Repeat with remaining disk of dough and use a floured 1-inch round cutter (or snowflake cutter) to remove centers from 20 rounds.
Chill Cookies – Transfer cut-out cookies to parchment-lined baking sheets and chill for 30 minutes.
Bake – Bake cookies at 350°F for 10 to 12 minutes, until lightly golden and edges are set. Cool cookies for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
Fill Cookies – Pipe raspberry preserves or raspberry jam in the centers of half of the cookies for easy assembly. Dust cutout cookies generously with powdered sugar and gently sandwich cookies together.
Store Cookies – Store sandwich cookies in a single layer in an airtight container at room temperature or in the refrigerator.
Make Ahead Cookies – Freeze cut-out cookies until you’re ready to bake, then bake straight from the freezer, adding 1 to 2 minutes to baking time.
Tips to Freeze
Freeze cookies: For the best texture, freeze plain (unfilled) linzer cookies in an airtight container for up to a month. When you’re ready to enjoy, thaw cookies at room temperature. Fill with jam and dust with powdered sugar before serving.
Freeze filled cookies: Freeze assembled linzer cookies in a single layer on a baking sheet for 1 hour before transferring to an airtight container for storage. If you plan to freeze the already assembled cookies, I recommend holding off on dusting with powdered sugar until you’re ready to serve.
More holiday cookie recipes you’ll love:
- Almond Thumbprint Cookies
- Chocolate Nutella Linzer Cookies
- Soft Molasses Spice Cookies
- Red Velvet Crinkle Cookies
Did you try these Raspberry Linzer Cookies? Let me know by leaving a comment and rating below!
Print
Buttery Raspberry Pecan Linzer Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 20 sandwich cookies
- Category: Dessert
- Method: Bake
- Cuisine: Austrian
Description
Raspberry pecan linzer cookies are a holiday classic! Filled with sweet raspberry jam and dusted with powdered sugar, you’ll love these tender, buttery sandwich cookies infused with rich pecans. Recipe yields 20 linzer cookies.
Ingredients
- 1 2/3 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 cup granulated sugar
- 3/4 cup pecans
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 2 large egg yolks, at room temperature
- 3/4 cup raspberry preserves or raspberry jam
- powdered sugar, for dusting
Instructions
- Make dough: Whisk together flour, salt, and baking powder in a medium bowl. Combine sugar and pecans in a food processor and pulse together until finely ground, about 30 seconds.
- Combine pecan-sugar, melted butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks until combined. Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces.
- Roll out dough: Line two baking sheets with parchment paper and divide dough in half. Working with one portion of dough at a time, roll the dough out between two pieces of lightly floured parchment paper to just shy of 1/4-inch thick.
- Cut out cookies: Use a lightly floured 2-inch round fluted cookie cutter to cut out rounds. Gather scraps, re-roll, and cut until you have 20 rounds. Repeat with remaining disk of dough and use a lightly floured 1-inch round cutter (or snowflake cutter) to remove centers from 20 rounds.
- Use a metal spatula to place rounds on baking sheets and chill for 30 minutes. Preheat oven to 350°F.
- Bake cookies for 10 to 12 minutes, rotating pans halfway through, until lightly golden and edges are set. Cool cookies for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Assemble cookies: Place raspberry preserves in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Turn over whole cookies and pipe about 2 teaspoons raspberry preserves in the center of each cookie (or spread with an offset spatula). Dust cutout cookies with powdered sugar and sandwich cookies together.
- Store cookies in a single layer in an airtight container at room temperature or in the refrigerator.
Notes
Make ahead: Freeze cut-out cookies until you’re ready to bake, then bake straight from the freezer, adding 1 to 2 minutes to baking time.
Freeze cookies: Baked cookies (unfilled) freeze well in an airtight container for up to 1 month. When you’re ready to enjoy, thaw cookies at room temperature. Fill with jam and dust with powdered sugar before serving.
These cookies were amazing. I made them for a large group and everyone was raving!
These cookies are beautiful and delicious. I rolled them out between sheets of waxed paper to avoid over-flouring them and cut them out with a Linzer cutter that I purchased in Germany. I did find that they can bake a bit faster than expected so they should be watched carefully.
So glad you tried these cookies, Becky! Merry Christmas!
Tyy look like little jewels! I’m preparing to make these beauties and would love to know if they could be frozen as well?
Hi Catherine! Yes Linzer cookies freeze well – I like to freeze them flat on a baking sheet for 1 hour before transferring them to a container for storage. If you plan to freeze the already assembled cookies, I recommend holding off on dusting with powdered sugar until you’re ready to serve. You can also freeze the top and bottom cookies for up to a month, and then bring to room temperature before filling with jam and dusting with powdered sugar.