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Christmas Linzer Cookies

  • Author: Myles
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour + chilling and cooling time
  • Yield: 32 cookies 1x


These cookies showcase the nutty and fruity taste of the famous Linzer Torte. And since it’s Christmas time, use a star cookie cutter.



1/2 c. hazelnut flour

2 1/2 c. cake flour (do not use self-rising)

1 tbsp. ground cinnamon

1 tsp. baking powder

1/2 tsp. salt

1 c. pecans

2 1/4 sticks butter (unsalted, room temperature)

1 c. granulated sugar

1 large egg

6 tbsp. raspberry preserves

all-purpose flour (for surface)

confectioner’s sugar (for dusting)


  1. Combine hazelnut flour, cake flour (2 cups), baking powder, cinnamon, and salt in a medium bowl.
  2. Using a food processor, pulse pecans and remaining cake flour (1/2 cup) until finely ground. Make sure that it is not wet though. Add to the flour mixture.
  3. Using a mixer on medium speed, beat butter and granulated sugar for about 5 minutes or until pale and fluffy. Put on low and beat in flour mixture until combined.
  4. Divide the dough in half. Shape each half into a disk and wrap in plastic. Refrigerate for about 2 hours or until firm.
  5. Preheat oven to 325 degrees Fahrenheit. Take the disks of dough and roll each one to 1/8-inch thickness on a floured surface. Put on a baking sheet and refrigerate for 20 minutes.
  6. Using a 3-inch cutter, cut out star shapes. From the center of half the cookies, cut a star using a 1 1/2-inch cookie cutter.
  7. Line baking sheets with parchment paper and transfer the cookies, about 2 inches apart from each other.
  8. Bake for about 15 minutes or until pale gold.
  9. Let cookies cool for 10 minutes and transfer them on wire racks to cool completely.
  10. Dust cookies with confectioner’s sugar and spread about 1/2 teaspoon preserves onto the center of each uncut stars. Top with cutout stars.


It is very important that you roll the dough out before refrigerating it. This helps avoid cracking.

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