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Mini Linzer Cookies Recipe

Mini Linzer Cookies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

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  • on December 27, 2012

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    The finished product was delicious, probably because these have so much butter in them! However, I initially found the dough too crumbly. I split the dough in half and worked with each half. By the time I got to the second half it was much easier to work with, so maybe the dough should not be that cold. Also, I had some trouble with the dough spreading in the oven. It seemed that the bottoms of the cookies were smaller than the tops (maybe has something to do with the cutout in the top.

    Again, the cookies were delicious!

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  • on December 22, 2012

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    I have been making these cookies every Christmas for years and they are absolutely delicious and super easy! The sugar and the butter make these cookies. I would never half it!

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  • on December 11, 2012

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    UGH! I doubled this recipe from the get-go for a christmas cookie exchange and didn't realize until after I did it and chilled it that it's 3/4 POUNDS of butter, NOT CUP!!!!! so be sure to make that NOTE! I'm crushed b/c I wasted so much flour and butter. So I re-did and they are awesome.

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  • on December 11, 2012

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    The first time I made the cookies, I halved everything, just to try them out. They were tasty and beautiful. The second time I did the recipe exactly, and they spread like crazy, even when I froze them before baking. The cookies were too crumbly, overly sweet, and just not great. It's just too much butter and sugar.

    The next time I make these cookies, I'm going to go back to halving everything. TOO MUCH BUTTER AND SUGAR INA!

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  • on October 30, 2012

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    I followed the recipe exactly and this cookie was fantastic!!!! My husband loved it! I have used many of Ina's recipes and have always been pleased. You are a fabulous chef and I appreciate all you contributions to our kitchen.
    I love you!

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  • on July 29, 2012

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    Good recipe but it needs an egg, too dry and crumbly.

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  • on April 22, 2012

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    This one is a keeper! I was a bit nervous after reading the mixed reviews but in the end I stuck to the recipe exactly. With the exception of the cooking time, everything was perfect: my cookies were cooked in 15 min. I am NOT an experienced baker, particularly when it comes to working with dough, but I found these easy. My 'room temperature' was approx. 22 deg C, so my butter was quite soft to start with & this may have helped with incorporating the flour. I had to be patient & chill the dough before & after cutting out the cookies each time but they kept their shape beautifully, travelled well, & brought me lots of compliments at this afternoon's gathering. Thanks Ina!

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  • on March 08, 2012

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    Excellent. They look beautiful and taste delicious.

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  • on December 23, 2011

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    2nd time I tried this recipe--followed recipe exactly. I didn't have a problem rolling the dough but as they were cooking they spread out & ruined the pretty cutout for the tops (I used a Linzer cookie cutter. I baked the "bottom" cookie first using 1/2 the dough & kept the other chilled until I was ready to cut the "tops". I think the recipe has too much sugar & possibly that was why they spread out--they even taste too sweet. Even though the shape was ruined I still assembled. ( I used an oven thermometer to be sure my oven temp was correct & my oven was 10 degrees too hot so I adjusted the temp to 340--also they were browning around the edges after 15 min..
    I'll try a different recipe next time.

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  • on December 15, 2011

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    Great recipe, but regarding the stick together factor, I think this is subjective and dependent upon where you live. I personally am in Montreal which where near Christmas like today (15/12/11 it's pretty cold, hence so is my 'room temperature' ... NOW if I could make these in one of our pat pending inferno summers there would be NO problem at all :- SOOO, I simply took my mixer bowl (metal popped the whole thing into the oven for approx 3 minutes and presto....no problem with sticking together. As someone suggested, I didn't refrigerate and cheated by putting on the jam (used red currant on BEFORE baking these little gems. They are perfect! I made 52 small linzers with this recipe, my cookie cutter is 49mm (round or just under 2"... does take some futzing with but the results are superb for the cookie xchange I'm going to ..... from 'not barefoot in Montreal'

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