Blackberry linzer cookies – Christmas cookie platters just aren’t complete without them! Two delicate, sweet, almond meal cookies with blackberry jam sandwiched in between. So delicious!
I’ve been cooking and baking like nobody’s business over the past 2 weeks, but it seems like I don’t have much to show for it here on the blog. That’s going to change VERY soon, though. I was just hired for seasonal employment at a big department store, but once the December holidays are over, I’m going to try to publish new recipe posts for you all 3 times a week. Pinkie promise!
So this blackberry linzer cookies recipe is my December submission for the Creative Cookie Exchange.
Each month we have a theme to bake our cookies around. You may remember my November submission was Caramel Apple Popcorn Cookies. Those were a HUGE hit! This month, everyone in the group thought it would a great idea to give you recipes for cookies that you can make ahead and freeze until you’re ready to bake and decorate them. Saving time is always a good thing, especially around the holidays.
But if you’re looking for things to do, I’ve got a huge to-do list that I can send your way. 😉
I love shortbread cookies, and linzers are really just shortbread dough with some nut flour (typically, almond or hazelnut) and a dash of flavored extract added to it. Of course, the primo ballerina of linzers are the preserves or chocolate that peek through the top of the cookie. For these cookies, I used almond flour, lemon extract, and blackberry preserves. Oh my goodness…they’re SO yummi!
The first step in the process for this linzer cookies recipe was to cut them out. I used special linzer cookie cutters that came with 5 different patterns in the box, but regular cookie cutters will work just fine. You’ll need a 2-inch cookie cutter for the cookie shape and a tiny cookie cutter to cut the shape of your choice from the center of the tops of each cookie.
After you’ve prepared the dough, cut the shapes out and lay them onto sheets of parchment paper or silicone baking mats. If you want to freeze the unbaked cookie dough from this point, you definitely can. My preference is to bake them first so that when I’m ready to serve them, all I have to do is remove them from the freezer, dust the tops with powdered sugar, and fill them with jam.
What do you think? I think it’s time to bake up these blackberry linzer cookies!
If you’re looking for more make-ahead cookie recipes, check out what all of the hosting bloggers have made so far:
Pumpkin Cranberry Cookie Drops from KarenTrina Childress.
Espresso Pinwheel Cookies from A Baker’s House.
Cherry Pistachio Ice Box Cookies from Noshing With The Nolands.
Chai Spice Girls from All That’s Left Are The Crumbs.
Chocolate Mint Chocolate Chip Cookies from Food Lust People Love.
Chocolate Mint Cookies from At Home With Rebecka.
Neapolitan Striped Crisps from Karen’s Kitchen Stories.
Coffee? Tea? from Ninja Baking.
Chewy Pumpkin Ginger Cookies from If I Ever Owned A Bakery.
Best Ever Sugar Cookies from Liv Life.
Salted Dark Chocolate Crisps from The Spiced Life.
Buckeye Cookies from Cookie Dough and Oven Mitt.