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Holiday Linzer Cookies


It's the most wonderful time of the year!! It's December 1st and today is my first day of Christmas Recipes with Spilling the Sweet Tea! Over the next two weeks, I will be sharing 12 of my favorite holiday recipes! The recipes will be easy to make and perfect food ideas for your upcoming holiday party! I will be sharing cocktail recipes, appetizers, desserts and entrees. For more holiday recipes, grab a copy of my holiday ebook, Home for the Holidays: Classic Recipes for Your Holiday Celebrations.


The first recipe in this series is great to make for friends, family or neighbors as a homemade gift. It's a classic holiday cookie recipe that is easy to make and so delicious. I used Miss Lena's Jam and Preserves in my recipe. I loved all the flavors with this cookie but my favorite was Miss Lena's Raspberry Preserves. To grab a jar of our jam and preserves, head over to the Shop Jam page. If you make this recipe this holiday season, make sure to tag me.


Ingredients Needed to Make Holiday Linzer Cookies


1 cup of salted butter, softened

½ cup of sugar

3 tablespoons of light brown sugar

¼ teaspoon of ground cinnamon

1 teaspoons of vanilla

1/2 teaspoon of dark rum

2 cups of flour

⅔ cup of almond flour

1 Tablespoon cornstarch

½ teaspoon of salt

Miss Lena’s Raspberry, Blackberry or Peach Preserves

Powdered sugar for dusting


Directions Needed to Make Holiday Linzer Cookies


1. Combine butter, sugars, and cinnamon using a standing mixer or handheld mixer. Beat until light and fluffy. Stir in vanilla and rum.


2. In a separate bowl, whisk together flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined. *Don't over mix*


3. Cut dough in half and form dough into 2 discs. Wrap each in plastic wrap and chill in the refrigerator for at least 30 minutes.


4. Once the dough has chilled, take one disc out of the fridge and roll it out onto a floured surface. Roll the cookie dough into a 1/8 inch thick sheet. Using scalloped shaped cookie cutter, cut into scalloped circles and transfer to a baking sheet lined with a baking mat or parchment paper. *Roll and cut out all the dough for the bottom half of the sandwich cookies.


5. Remove the second disc from the fridge and repeat the same steps as above. Use Linzer cookie cutter to make the top of the sandwich cookies. Place on separate prepared baking tray. *Roll and cut out all the dough for the top half of the sandwich cookies.*


6. Bake in 350F preheated oven for 11 minutes or when cookies are just beginning to turn light golden brown on the edges. Allow to cool on a wire rack completely before filling.


7. Dust tops of cookies with powdered sugar. On bottom cookies, spoon a bit of jam or preserves on the bottom cookie and then top with top cookie that was dusted with powdered sugar.