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german linzer christmas cookies

(2 ratings)
Blue Ribbon Recipe by
Sheila M
Casa Grande, AZ

This is my mother-in-law's German version of Linzer Christmas Cookies. She says they are best filled with currant jelly but it is hard to find. Otherwise, she uses apricot.

Blue Ribbon Recipe

This dough makes the most perfect German Linzer cookies. The cookie itself is thin, crisp, and buttery. It pairs wonderfully with the dusting of powdered sugar and tart currant jam. These are classic and beautiful Christmas cookies.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 2 Hr 30 Min
cook time 15 Min
method Bake

Ingredients For german linzer christmas cookies

  • 3/4 c
  • 2/3 c
  • 1/4 tsp
  • 2
    egg yolks
  • 1 Tbsp
    light cream
  • 1 tsp
  • 2 c
    all-purpose flour unsifted
  • 1/2 c
    currant jelly or apricot preserves
  • powdered sugar

How To Make german linzer christmas cookies

Test Kitchen Tips
These cookies are very delicate. Here's our trick on how to move the cookie dough to a baking sheet: Roll out the dough between two pieces of parchment paper. Cut the dough into shapes directly on the parchment paper. Remove the dough around the cutout shapes. Then, slide the parchment paper onto the baking sheet. That way the shapes aren't damaged.
  • Butter, sugar, and salt in a bowl.
    In a large bowl, beat the butter, sugar, and salt together at medium speed until light and fluffy.
  • Adding egg yolks, cream, and vanilla to the bowl.
    Add the egg yolks, cream, and vanilla. Beat 2 minutes, until fluffy.
  • Gradually adding flour.
    Gradually add the flour, mixing with a wooden spoon until well combined and the dough is smooth.
  • Dough divided into two even balls.
    Divide the dough into 2 parts. Shape into 2 balls.
  • Dough wrapped in plastic wrap.
    Cover and refrigerate for 2 hours. Preheat oven 325 degrees F.
  • Rolling out the dough.
    Roll out each ball of dough. It's important to roll it VERY thin so the sandwich will be delicate and thin in the end.
  • Removing the dough from around the cookie cutouts.
    Cut the dough with a cookie cutter to create a solid top and bottom for each cookie. Remove the extra dough. Then cut a smaller shape into one of the cookie cutouts for each cookie.
  • Cutout cookie dough ready to be baked.
    Bake for 12 to 15 minutes or until the edges start to turn a light golden brown. Do not over bake.
  • Spreading jelly on one cookie and topping with a second.
    Once cooled, spread jelly or preserve on each solid cookie and top with a cut-out cookie. Dust powdered sugar on both sides.