Linzer Cookie – Heidi's Raspberry Farm


  • 1 cup butter softened 
  • 1 cup powdered sugar 
  • 2 egg yolks 
  • 1/2 tsp salt
  • 1/2 tsp cinnamon 
  • 1 tsp vanilla extract 
  • 2 Tbsp lemon juice 
  • 2 cups flour plus more for rolling 
  • 1 cup almond flour (fine)


  • Mix dry ingredients in a large bowl 
  • Keep all ingredients room temp
  • Mix butter in a stand mixer with a paddle attachment, add sugar on low till combined. Increase speed and whip until mixture is light and airy to ensure all sugar is dissolved.
  • Add egg yolks one at a time allowing to fully incorporate before adding the second.
  • Add vanilla and lemon juice and combine 
  • Add dry mix 1/3 at a time and scrape the bowl down between additions until just combined. On final scrape down, fold in any remaining dry ingredients. Don’t overwork dough.
  • Divide into two portions and flatten.
  • Wrap and chill in the fridge for 1 hour or overnight. 
  • To bake, preheat oven to 350° 
  • Roll each disk of linzer dough evenly about 1/8 inch thick.  
  • Cut 2.5 inch wide rounds with a fluted edge cookie cutter. For the tops cut an additional 1 inch fluted hole in the center.
  • Place all cookies on a parchment lined baking sheet and chill in the fridge for 15 minutes. 
  • Place in the oven and bake for 9 to 10 minutes, rotating halfway through cooking.
  • Allow to cool 
  • Place a generous teaspoon of Heidi’s Raspberry Jam in the center of each cookie.
  • Place another cookie on top gently squeezing jam to top of the center hole.  
  • Dust with powdered sugar and serve