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!
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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!
Blackberry Linzer Cookies
Almond lemon shortbread is sandwiched with blackberry jam and dusted with confectioners' sugar to make this traditional holiday linzer cookie. A beautiful addition to any holiday cookie platter!
- 2.5 ounces (1/3 cup) almond flour
- 6.6 ounces (1.5 cups) all-purpose flour
- 4 ounces unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1 tsp grated lemon zest
- 1/2 tsp lemon extract
- 1 egg
- Blackberry jam (or flavor of your preference)
- Sifted confectioners' sugar, for dusting
- Heat oven to 350 degrees F.
- In a medium bowl, use a hand or stand mixer to combine butter and 1/2 cup confectioners' sugar, until light and creamy. Add egg and lemon extract and beat until combined. Add flour and lemon zest and mix ONLY until most of the flour is combined. Do NOT over mix or your cookies will be tough and crumbly.
- Divide dough in half and wrap each half in plastic. Chill for at least 30 minutes.
- Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned mini cutter, cut a center hole into each of the tops.
- Bake for 7 to 9 minutes or until barely golden. The less browned they are, the softer the finished cookies will be.
- Cool on a wire rack. Place baked cookies into freezer safe plastic bags or wrap with plastic wrap and an exterior layer of aluminum foil to prevent freezer burn.
- When ready to assemble and serve, thaw cookies. Sprinkle tops of cookies with confectioners' sugar; spread a thin layer of jam onto bottom of each cookie and place a dusted top onto the top,pressing gently.
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
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.