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Linzer Cookies on a white table

Shortbread Linzer Cookies

  • Author: Heather
  • Total Time: 1 hour 50 minutes
  • Yield: 30 1x


Tender shortbread Linzer cookies will melt in your mouth! Buttery delicate flavor with a hint of lemon and tart raspberry jam filling. You will absolutely love these!


  • 1 Cup Butter - room temperature 
  • 3/4 Cup Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla
  • Zest of 1 Lemon
  • 2 1/2 Cups Flour
  • 1 Cup Almond Flour*
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • Raspberry Preserves*
  • Powdered Sugar*


  1. In a stand mixer, add the butter and sugar. Cream together until light and fluffy for 5 minutes.
  2. Add in egg, vanilla, and lemon zest.  Mix just until combined.
  3. Add in the flour, almond flour, baking powder, and salt. Mix until combined. Do not overmix. The dough will be thick and crumbly. 
  4. Pour the dough out on a countertop and bring it together in a big ball with your hands. Divide into 2 large balls. Make each into a large flat disk, wrap in plastic wrap, and place in the fridge for at least an hour or up to 2 days.
  5. Flour the countertop. Roll out the dough to 1/8 inch thickness. Cut cookies out with a circle scalloped cookie cutter. Place on a cookie sheet lined with parchment paper. Cut out a small circle in half of the cookies (for the tops). Repeat until all the dough is used.
  6. cutting out Shortbread Linzer Cookies with cookie cutters
  7. Place in a preheated 350-degree oven for 10 minutes.
  8. Shortbread Linzer Cookies on a baking sheet getting ready to go in the oven
  9. Remove from the oven and let cool completely on a cookie rack.
  10. Sprinkle the cutout cookie tops with powdered sugar. 
  11. Spread a thin layer of raspberry preserves over the bottom cookie. Place the top on. Repeat with all the cookies.
  12. raspberry jam on the bottom of Shortbread Linzer Cookies with the tops dusted with powdered sugar


  • You can make your own almond flour by pulsing blanched almonds in a food processor until finely ground.
  • Any type of jam or preserves can be used in this recipe.
  • If making ahead of time, store cooled plain cookies in the fridge for up to 4 days. When ready to serve, sprinkle tops with powdered sugar, spread the jam on the bottom, and sandwich the two pieces together.
  • Keep any leftovers stored in the fridge wrapped tightly for 2 days.
  • Prep Time: 40 minutes
  • 1 hour:
  • Cook Time: 10 minutes
  • Category: Baking
  • Method: Cookies
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 8.6 g
  • Sodium: 44.3 mg
  • Fat: 8.8 g
  • Carbohydrates: 18.7 g
  • Fiber: 1 g
  • Protein: 2.4 g
  • Cholesterol: 22.5 mg

Keywords: Shortbread Linzer Cookies

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