Linzer Thumbprint Cookies


Linzer Thumbprint Cookies
Almond flavored butter cookies filled with raspberry jam and lemon zest that are both delicious to eat and pretty to serve.
Recipe type: Thumbprint Cookies, Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 300° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

Shop for this Recipe: [url Measuring Cups, Spoons, Scales | Mixing Bowls | Flour Sifters | Wire Whisks | Electric Mixers | Rubber, Silicone Spatulas | Cookie and Baking Sheets | Parchment Paper | Non-Stick Baking Mats | Metal Spatulas | Wire Cooling Racks | Ice Cream Scoops | Citrus Zesters
  • 1½ cups all-purpose flour
  • ½ cup ground almonds
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ cup raspberry preserves
  • 1 teaspoon grated lemon zest
Preheat oven to 300 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  1. In a medium mixing bowl, combine flour, ground almonds, baking powder, salt, and cinnamon; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; mix together until combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, vanilla extract, and almond extract; mix until thoroughly blended. Add flour mixture, mixing just until combined.
  3. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
  4. Place balls 2 inches apart onto baking sheets. With your thumb or index finger, press an indentation in the center of each ball to hold the filling. Tip: instead of using your finger, use a wooden spoon with a rounded handle; make a deep indentation with the tip of the handle in the center of each cookie. If the dough sticks dip the tip in flour before pressing.
  5. Bake: Bake 20 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  1. In a small bowl, combine raspberry preserves and lemon zest.
  2. Fill the center of each cookie with about ½ teaspoon of the filling. Tip: to fill the cookies neatly, point the tip of the spoon down into the indentation and slide the filling off with another spoon or your fingertip.