Linzer Cookies Makes 2 dozen
Prep Time 30 min
Cook Time 9 min
Chill Time 30 min

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories 180
Calories from Fat 80
Total Fat 9 g
Saturated Fat 2.5 g
Cholesterol 10 mg
Sodium 110 mg
Total Carbs 24 g
Dietary Fiber 0 g
Sugars 14 g
Protein 2 g
Vitamin A 8 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %

Linzer Cookies


  • 2 1/4 cups all-purpose flour
  • 1/2 cup ground walnuts [or almonds]
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • Confectioners sugar
  • 1/2 cup seedless raspberry jam, divided


  1. Preheat oven to 350°.
  2. Combine flour, ground walnuts, baking powder and salt in medium bowl; set aside.
  3. Beat I Can't Believe It's Not Butter!® All Purpose Sticks with granulated sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally. Beat in flour mixture just until blended. Gently form into 2 round discs, wrap each in plastic wrap and chill at least 30 minutes.
  4. Roll out each disc 3/8-inch-thick on well-floured surface with well-floured rolling pin. (If dough is too soft, add up to 1/4 cup additional flour.) Cut out cookies with 2-1/2-inch fluted or round cookie cutter. Transfer to ungreased cookie sheets and cut hole in center of 1/2 of the cookies with 1-inch round cookie cutter.
  5. Bake 9 minutes or until cookies are set and slightly golden around edges. Cool 2 minutes on wire rack; remove from sheets and cool completely.
  6. Heavily sprinkle cut-out cookie tops with confectioners sugar. Spread about 1 teaspoon jam on each cookie bottom; top each with cookie tops. Let set to firm up.
  • Tip: Cookies can be made ahead and stored in a cookie tin or wrapped in aluminum foil.

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