Snowflake linzer cookie recipe adapted from Ina Garten’s Mini Linzer Cookie Recipe.
Servings Prep Time
2dozen 15minutes
Cook Time Passive Time
20-25minutes 30minutes
Servings Prep Time
2dozen 15minutes
Cook Time Passive Time
20-25minutes 30minutes
  • 3/4lbs unsalted butterat room temperature
  • 1cup granulated sugar
  • 1tsp pure vanilla extract
  • 1/4tsp salt
  • 3-1/2cups all-purpose flour
  • 1/2cup seedless raspberry preserves
  • confectioners’ sugar for dusting
  1. Preheat the oven to 350° F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, combine the flour and salt, then add them to the butter-and-sugar mixture. Mix on low-speed until the dough starts to come together.
  3. Remove the dough from the mixing bowl and form into two flat disks. Wrap disks in plastic and chill in the refrigerator for about 30 minutes.
  4. Roll the dough 1/4-inch thick on a surface lightly dusted with flour and cut with a cookie cutter. Place the cookies on a parchment lined baking sheet. To achieve the look use snowflake cookie cutter in 3-1/2″ and 2-1/2″ sizes.
  5. With 1/2 of the cookies, cut a hole from the middle of each cookie with a smaller snowflake shaped cutter creating a frame. Place cookie sheet in the refrigerator and chill for 15 minutes.
  6. Bake the cookies for about 20 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.
Recipe Notes

Adapted from Ina Garten’s Mini Linzer Cookie Recipe.

In this recipe I used Red Currant Jam instead of raspberry. It’s an excellent substitute and still somewhat traditional.

©2018 Linzer Cookie Recipe first appeared on Thistle Key Lane™

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