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
- 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
- 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.
- 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.
- 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.
- Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie.
- 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
- Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate.
- Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie.
Other recipes you may enjoy:
Wednesday Christmas Cookie Recipes
- Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
- Cherry Pecan Thumbprint Cookies from Family Around the Table
- Chocolate Linzer Cookies from Jolene's Recipe Journal
- Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
- Cinnamon Spiral Cookies from Karen's Kitchen Stories
- Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Sugar Sprinkle Cookies from Palatable Pastime
- Gluten-Free Cream Cheese Sugar Cookies from Frugal & Fit
- Gingerbread Cookie Bars from Cheese Curd In Paradise
- Ginger-Lemon Delights from Sweet Beginnings
- Glazed Orange Carrot Cookies from The Spiffy Cookie
- Italian Ricotta Cookies from Jen around the world
- Melted Snowman Cookies from Kathryn's Kitchen Blog
- Mexican Wedding Cookies from Shockingly Delicious
- Pecan Cherry Chocolate Chip Cookies from Kate's Recipe Box
- Pistachio Rose Cookies from Magical Ingredients
- Reindeer Cookies from Devour Dinner
- S'Mores Cookie Bars from An Affair from the Heart
- S'Mores Drop Cookies from Daily Dish Recipes
- Snickerdoodles from Leftovers Then Breakfast
- Speculoos Cookies from Hezzi-D's Books and Cooks
- Stained Glass Cookies from Art of Natural Living
- Whipped Shortbread Cookies from Take Two Tapas
- White Chocolate Espresso Cookies from Blogghetti