Linzer Cookies

I’m going to teach you how to make pecan linzer shortbread cookies because they’re perfect if you’re making a holiday cookie box to give to friends and party hosts. They’re great for a coffee date or dessert after a dinner party.

Linzer cookies are actually pretty easy to make. They look complicated because they’re decorated sandwich cookies, but it’s just two cookies made from the same dough with a thin filling. You can use a pre-made filling like jam or Nutella or make a ganache or curd. Whatever you decide to fill it with, the cookies always turn out delicious!

Why everyone will love these

Beautiful, powdered, buttery, Crisp, nutty, sweet-filled, pecan shortbread cookie.

Everything you need for Linzer cookies

Unsalted butter -softened at room temperature to make a well mixed dough.

Granulated sugar -traditional shortbread only calls for this sugar to sweeten the cookie and make it crispy.

Confectioner’s sugar -using this in cookies makes tender, melt-in-you-mouth cookies. The combination of the two sugars is the winning trick for Linzer cookies.

Salt -Just a little balances out the cookie’s sweetness and enhances vanilla and pecan flavor.

Pure vanilla extract -adds a light caramel vanilla flavor that pairs perfectly with any nutty flavor you choose.

All-purpose flour -I haven’t tried these with another flour, but if you do, let me know how they turn out!

Pecans -finely ground in a food processor without roasting. They get toasted while the cookie is baking, and you don’t want a burnt nut flavor. You can substitute hazelnuts, almonds, walnuts, or your favorite nut. If you need or want to skip the nuts, omit them.

What are some filling options for Linzer cookies?

In my video, I use apricot jam, but you can use your favorite jam. Try raspberry, blueberry, or blackberry. For a thicker jam, try cherry or strawberry preserves. If you’d like to make chocolate linzer cookies, use melted chocolate, ganache, or even Nutella. And for what I think is the fanciest linzer, fill your cookies with an orange or lemon curd.

Make Linzer cookie dough

Line 3-4 baking trays with parchment paper.

Combine the butter, salt, both sugars, and vanilla extract in the bowl of a tabletop mixer fitted with the paddle attachment or with a hand blender and a large mixing bowl.

Beat beginning on low speed until all the sugar is incorporated. Increase the speed to high and beat until creamy. Scrape down the sides of the bowl at least once in between mixing so everything is evenly incorporated.

Reserve a cup of the flour and combine it with the ground nuts if using. Toss to coat them.

Add the remaining flour to the mixer bowl in 2-3 batches, mixing at low speed. Beat until a dough begins to form. Some crumbled dough may remain at the bottom of the bowl. This will all come together when the dough is formed into a ball on the counter. Add the nuts and beat until incorporated.

Cut the cookies out

Transfer the dough to a lightly floured work surface, and roll the dough out to a quarter inch in thickness for thinner cookies or up to half an inch for more hearty cookies. Thinner cookies are ideal when making Linzer (sandwich-style) cookies.

Cut the cookies out using your favorite cutter. Keep a bowl with some flour nearby if the cookie cutter becomes sticky. Place the cookies onto baking sheets lined with parchment paper, leaving some room in between for baking.

Combine all the leftover dough and roll it out again. Cut the cookies out and place them on the prepared baking trays. Cut out the center with a smaller cookie cutter. Place the small cookies between the larger ones or incorporate them back into the dough.

This is a crucial step. Chill the cookies in the freezer for 15-20 minutes or 30-40 minutes in the refrigerator. You want the cookies to retain their beautiful shape while baking, and this is what prevents them from spreading out and becoming misshapen while baking.

Preheat the oven to 350 °F, 180 °C, and bake the cookies for 20-25 minutes or until golden around the edges. If baking more than one tray at a time, rotate the trays halfway through baking to ensure that both trays bake evenly. Do this by switching the bottom tray to the top and vice versa. Cool completely.

Put the cookies together

Spread your favorite filling (jam, curd, chocolate, buttercream) over the top of the cookie’s flat side (bottom). Dust the cookies with the cut-out center with powdered sugar. Then, place the cut-out cookie over the filling. Let them set for at least an hour to allow the filling to set so it won’t ooze out when you bite the cookie. Enjoy! Kali Orexi!

Can you make these cookies ahead of time?

The unbaked cookies keep well in the freezer for 2 months. Chill them on the baking trays after they’ve been cut out. Once they are frozen, transfer them to freezer-safe bags or containers. There’s no need to thaw them before baking.

Place the frozen cookies onto parchment-lined baking trays and bake in a preheated 350°F oven until golden around the borders -about 20-25 minutes.

Storage Instructions

The baked cookies will keep fresh in an airtight container at room temperature for 2 weeks. Once they have been filled with the jam, they will taste best during the first 3 days. After that, they start to become soft but will still be delicious.

More cookies for cookie boxes

Cookie boxes are a great gift for the holidays. From co-workers to hostess gifts, everyone will love one. Fill the boxes with these linzer cookies and a variety of others for a well-rounded box. Try Lemony snowflake shortbread, decorated butter cookies, classic melomakarona, and Greek kourabiedes.

For the Shortbread Cookies: