Best 8 Linzer Tarts Recipes

LINZER TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies., Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely., Sprinkle window cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.

LINZER TARTS

Steps:

• Preheat oven to 350.
• Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
• Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
• Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
• Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
• Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.

LINZER COOKIE TARTS

Steps:

• Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix and almonds. Stir in melted butter, almond extract and egg until stiff dough forms.
• On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. On lined cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
• Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness. Cut with linzer cutter with hole in center, OR cut with same 2-inch round or fluted cookie cutter and use small 1-inch cutter or bottle top to cut round hole out of center of each cookie. On lined cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
• Spread 1 teaspoon jam on bottom of each whole cookie; top each with cutout cookie to make sandwich cookie. In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring after 30 seconds, until melted and stirred smooth. Using tip of fork or knife, drizzle chocolate in lines over cookies. Let stand until chocolate is set, about 45 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container.

LINZER TARTS

Steps:

• Cream butter, add sugar, eggs, and vanilla.
• Add dry ingredients and blend thoroughly.
• Chill for about 1/2 an hour.
• Roll out dough between 1/8 and 1/4 inch on a lightly floured surface.
• Cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed.
• Bake each batch 6-10 minutes at 400 degrees, or until just golden brown.
• Spread preserves on whole cookies (bottoms), and top with cutouts.
• Sprinkle with confectioner's sugar until covered.

LINZER TARTS

Steps:

• Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
• Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
• Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
• Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
• Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

BLACKBERRY LINZER TARTS

Steps:

• Place the sugar and pistachios in a food processor. Process until the pistachios are finely chopped.
• Add the egg yolks, butter and cinnamon and process until smooth. Add a fifth of the flour and process with short pulses until mixed. Transfer to a mixing bowl and add the remaining flour, stirring with a wooden spoon until the flour is combined.
• Gather up the dough into a compact ball. Place on a piece of plastic wrap and flatten into a disk shape. Wrap in the plastic wrap and chill for 1 hour.
• Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Roll out the dough on a lightly floured surface until it is 1/4-inch thick. (This dough is very fragile. It may be easier to place the dough directly on the cookie sheet and, with a sheet of plastic wrap between the dough and the rolling pin, roll it out.) Cut the dough into 5-inch circles, gather up the dough and reroll it for the remaining circles. Transfer the circles to the baking sheet. Bake for 12 minutes or until browned. Allow to cool before removing from the baking sheet.
• Place the figs in a food processor and process until chopped. With the processor running, add the water and process until smooth. Spread the fig puree over the baked circles.
• Arrange the blackberries, standing up, over the fig puree. Sprinkle with powdered sugar and transfer to dessert plates.

ORANGE MARMALADE LINZER TARTS

Steps:

• In a food processor, combine 1/2 cup flour and almonds; cover and pulse until almonds are finely ground. Add baking powder, salt and remaining flour; cover and process just until combined., In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, extract and lemon zest. Gradually add almond mixture to creamed mixture and mix well., Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. On a floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half the cookies. Place solid and cutout cookies 1 in. apart on greased baking sheets., Bake 6-8 minutes or until edges are lightly browned. Cool 5 minutes before removing to wire racks to cool completely. Repeat with remaining dough., Spread 1 teaspoon marmalade on bottoms of solid cookies. Sprinkle cutout cookies with confectioners' sugar; place on top of marmalade. Store in an airtight container.

LINZER TARTS

Steps:

• Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
• Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
• Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
• Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
• Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.