Skip to main content

Chocolate Filled Linzer Cookies


Christmas Cookies Week continues and today I've got some beautiful Chocolate Linzer Cookies for you.  Traditionally these cookies are made with nuts, but Heather P's version from Taste of Home are not.  Since there are nut allergies in my family, I was excited to be able to make a version they could enjoy. 

I did make a few small changes.  I swapped out the almond extract for vanilla, and the raspberry jam for strawberry. I chose the star pattern for the cut outs.  If you don't have a Linzer cutter you can use nested biscuit or cookie cutters.

Since the holiday are always crazy for me, I take time savers anywhere I can.  I melted the chocolate in a measuring cup and then poured it into a pastry bag.  I snipped the end off and piped the chocolate onto the solid cookie halves.   

I also did the jam the same way, it made it easier to precisely get it into the middle.  Then I used a wooden skewer to gently coax it into the points.   

Wait til you see what all the other bakers have for you today! You can find their recipes down below.  I know I've been pinning and printing recipes like crazy this week!

Chocolate Filled Linzer Cookies

Chocolate Filled Linzer Cookies
Author: Jolene's Recipe Journal


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips, melted
  • Confectioners' sugar
  • 6 tablespoons seedless strawberry jam


  1. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.
  2. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle.
  3. Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter.
  4. Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie.
  5. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool
  6. Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate.
  7. Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie.
chocolate, Linzer, jam
Cookies, dessert

Wednesday Christmas Cookie Recipes


  1. Just beautiful. Perfect for a cookie exchange, everyone will be so impressed and you don't have to worry about nut allergies.

  2. One of the most classy looking holiday cookies! They taste amazing too. Adding them to my list.

  3. When I was growing up, my neighbor Ura used to make these at Christmas time. So good.

  4. I have the cookie cutters but have never made them. I've definitely trying your recipe!

  5. These are gorgeous! You did a great job on them!

  6. Classic cookie and they are PERFECT

  7. These are perfect right down to the plate! Love Linzer cookies--and I always use vanilla if the recipes calls for almond extract too!

  8. I love linzer cookies. These turned out so beautiful!

  9. Oh my! I like that these have chocolate sandwiched between them instead of jam! I mean, who doesn't love chocolate???

  10. Beautiful cookies! Love the idea of using piping bag to pipe and save time. Love these cookies!

  11. They look so pretty! I haven't made linzer cookies but I need to try these.


Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another