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Wed, Nov 14, 2018
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Linzer Tarts


3 cups of flour (I use King Arthur's)
1 cup sugar
1 tsp baking powder
1 cup butter
2 egg yolks
1/2 cup milk
1 tsp vanilla extract
Apricot and/or strawberry preserves
Powdered sugar

Ground walnuts or almonds optional.


Work butter with flour until crumbly.  Add rest of the ingredients. Work dough with hand until smooth.  Texture consistency should be so it can be rolled.  If too hard, add a spoonful of sour cream.

Divide dough into two balls - one a bit larger than the other.

Roll out the larger ball to 3/8" thickness.  Cut cookies with a flower-shaped cookie cutter and place them on a cookie sheet.  Bake on 350 ͦ  for 9 to 10 minutes.

Roll out the second ball of dough to a same thickness.  Cut it with the same cutter and cut the middle with either a flower-, round or star-shaped small cutter and bake.

Cool cookies on a rack. When cooled, put preserves on the whole cookie and put the one with the hole on the top.  Sprinkle the top with powdered sugar.

Bake cookies a day earlier to so they can soften.

Top variations:

  1. Instead of powdered sugar, melt chocolate and dribble on top with a fork.

  2. Before you bake the top cookies, dip your finger in egg whites, dab the tops, then turn the top of each cookie into chopped walnuts or almonds, and bake. (This is how the original  linzer was made. Due to nut allergies, other toppings may be used. )   



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