german linzer christmas cookies

★★★★★ 2
a 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
serves Makes approx 3 dozen
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. Make the ball of dough into a disk and then roll it out 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 at medium speed butter, sugar and salt until light and fluffy.
  • Adding egg yolks, cream, and vanilla to the bowl.
    Add egg yolks, cream and vanilla. Beat 2 min until fluffy.
  • Gradually adding flour.
    Gradually add flour with wooden spoon until well combined and dough is smooth.
  • Dough divided into two even balls.
    Divide dough into 2 parts. Shape into 2 balls.
  • Dough wrapped in plastic wrap.
    Refrigerate covered for 2 hours. Preheat oven 325 degrees.
  • Rolling out the dough.
    It's important to roll VERY thin so the sandwich, in the end, is still delicate and thin.
  • Removing the dough from around the cookie cutouts.
    Cut with cookie cutter and remove extra dough. Cut out a solid top and bottom for each cookie. Then cut a smaller shape into one of the cookie cutouts.
  • 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 one cookie, top with another. Powdered sugar on both sides. Makes about 3 dozen. She always doubles recipe.