Linzer Cookies

My competition tart didn’t leave me with any prizes, but fortunately I did have a great time and earned some money for charity which is always a fantastic bonus! I did have some ingredients leftover in the fridge and freezer and since I don’t like wasting such fabulous homemade goodness I set out to make these linzer cookies!

The pâte sablée I used for the tart crust doubles as cookie dough – and does an incredible job: it’s soft, crumbly and buttery, exactly what you want from a linzer cookie dough! I used my homemade strawberry jam to fill the cookies (I quite un-creatively used the recipe on the sugar package) but you can use any jam of your liking, or even molten chocolate/ganache (make sure it isn’t too liquid though or it will run off the cookies). I -still- have jam left, which will do quite well on a sandwich or scone in the morning. How awful 🙂

I have to add that I forgot to turn the baking tray halfway through baking, so some of the cookies have a darker color than others (Paul Hollywood would not be amused! But it’s all good and fun when you’re baking at home). So keep an eye on the cookies and turn the tray halfway through for perfect cookies! 🙂

Recipe Linzer Cookies

yields: 10 assembled linzer cookies

Tools: (fluted) (linzer) cookie cutter, smaller cookie cutter for the inside, rolling pin, baking sheet lined with baking parchment


1/2    quantity pâte sablée
100    gr (homemade) jam of choice
icing sugar for dusting (optional)

1. Preheat the oven to 180C.

2. On a floured working surface, roll the pâte sablée to 5mm thickness. Cut out 20 cookies (re-roll if necessary) and cut a small figure out of 10 of those. Place cookies on a lined baking sheet and chill for 30 minutes. 

3. Bake in the oven for 13-15 minutes, turning the baking tray around halfway through. Transfer cookies to a wire rack. 

4. Warm jam in a saucepan with a little bit of water. Once cookies have cooled, spread some jam on one half of the cookies (without the figure spared out), then place the other half on top. Dust with icing sugar before serving (optional). 

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