Strawberry-Rose Almond Linzers

published Nov 27, 2022
Strawberry-Rose Almond Linzers Recipe

Rose-scented raspberry jam makes these nutty, just-sweet-enough cookies extra special.

Serves30

Makes30 (2 1/2-inch) cookies

Prep15 minutes

Cook16 minutes to 20 minutes

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strawberry linzer cookie on a green surface
Credit: Photo: Christopher Testani; Food Styling; Jesse Szewczyk; Prop Styling: Sarah Smart

This recipe is a part of Secret Family Cookies — a dozen recipes from our favorite bakers, inspired by the people who make them feel at home. Get all the amazing cookies here.

My parents used to have loads of berries growing in their backyard. Every spring and summer, we ate them fresh by the handful, baked pies, and made a batch or two of jam. The smell of jam cooking is like no other. It’s so sweet and sticky and somehow still fresh. It wasn’t until I moved away from home, and away from the Northwest, that I realized just how special those berries were — deep red and juicy, so flavorful when warm from the sun. What a gift.

Credit: Photo: Christopher Testani; Food Styling; Jesse Szewczyk; Prop Styling: Sarah Smart

When I think of a special holiday cookie, I always think of a jam-filled cookie like this one. They are so gorgeous in a cookie assortment, and they’re delicious. As they sit, the jam and cookie become one — soft, crisp, and perfect. I’ve scented the jam here with a bit of rose in a nod to my Iranian heritage. You can adjust the flavor to your liking, adding just a bit for a gentle floral perfume or more if you’d like a stronger aroma.

The cookie here is nutty and just barely sweet, which pairs beautifully with the floral, fruity jam. Make the cookie any size or shape you like. Classic circles are nice, but squares or rectangles are fun too. Just make sure to enjoy them with a warm, cozy beverage.

Strawberry-Rose Almond Linzers Recipe

Rose-scented raspberry jam makes these nutty, just-sweet-enough cookies extra special.

Prep time 15 minutes

Cook time 16 minutes to 20 minutes

Makes 30 (2 1/2-inch) cookies

Serves 30

Nutritional Info

Ingredients

  • 2 sticks

    (8 ounces) unsalted butter

  • 2/3 cup

    granulated sugar

  • 1

    large egg

  • 1

    large egg yolk

  • 1 teaspoon

    almond extract

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

  • 2 1/4 cups

    all-purpose flour, plus more for dusting

  • 1 cup

    almond flour

  • 1/2 cup

    strawberry jam

  • 1 to 2 teaspoons

    rose water

  • Powdered sugar, for dusting

Instructions

  1. Place 2 sticks unsalted butter in a large bowl and let sit at room temperature until softened but still cool.

  2. Add 2/3 cup granulated sugar and mix with a wooden spoon until combined and creamy. Add 1 large egg, 1 large egg yolk, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Stir until combined. Add 2 1/4 cups all-purpose flour and 1 cup almond flour and stir until well combined and no streaks of flour remain.

  3. Transfer the dough onto a sheet of plastic wrap and pat it into a square about 1-inch thick. Wrap the dough up in the plastic. Refrigerate for at least 1 hour or up to 2 days.

  4. Arrange 2 racks as close to the center of the oven as possible and heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.

  5. Cut the dough in half and keep half of the dough wrapped in the plastic wrap in the refrigerator. Place the remaining dough on a lightly floured surface and roll out to about 1/8-inch thick. Working quickly or chilling the dough as needed if it becomes too soft to work with, use a 2 1/2-inch round cutter to cut as many rounds as possible.

  6. Using a thin, flat spatula, carefully transfer the rounds to the baking sheets, spacing them about 1-inch apart, up to 15 per baking sheet (they will not spread much). Use a small circle or decorative cutter (about 1 inch) to cut the centers out of half of the rounds. Remove the centers and add them to the dough scraps.

  7. Gather the scraps together, wrap in plastic wrap, and refrigerate while you roll out the other half of the dough. Refrigerate the cut cookies for 10 minutes.

  8. Bake the cookies for 9 minutes. Rotate the baking sheets from top to bottom and front to back and bake until just golden brown, 6 to 10 minutes more. Let cool for a few minutes, then transfer to wire racks and let cool completely. Meanwhile, repeat rolling out and baking the remaining dough on cooled baking sheets (you can reuse the parchment).

  9. While the cookies are cooling, place 1/2 cup strawberry jam and 1 to 2 teaspoons rose water in a small bowl and stir to combine.

  10. Use a fine-mesh strainer to dust the cooled cookies with a cutout with powdered sugar.

  11. Spoon 1 heaping teaspoon of jam onto the center of each of the cookies without a cutout and spread into an even layer, leaving a little border. Top each jammed cookie with a powder sugared cookie to make a sandwich cookie.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 5 days.