Linzer Cookies: 15 Stained-Glass Christmas Sandwich Cookies That Look Like They Came From a Vienna Bakery

Linzer cookies are the prettiest thing on any Christmas cookie tray, with ruby jam glowing through a little star or heart window like stained glass under a fresh snowfall of powdered sugar. They come from Austria, where bakers call them Linzer Augen, or Linz eyes, and they are the bite-size cousin of the Linzer torte, the nutty lattice tart named after the city of Linz on the Danube. The dough is rich with butter and ground nuts, a pinch of cinnamon and a little lemon zest, so every cookie tastes like a holiday morning in a Vienna bakery. Home bakers have been filling their feeds with them this season, and once you learn the classic you can swap jams, nuts and shapes all December. Here are 15 stained-glass Christmas sandwich cookies to try, each with a short list of what you will need and easy steps..

Classic Austrian Linzer Cookies With Raspberry Jam

This is the cookie that started it all: two thin rounds of almond butter dough, the top one cut with a tiny window, sandwiched around a spoonful of seedless raspberry jam. The magic is in the order of things. You dust the window tops with powdered sugar before you assemble, so the jam stays shiny and red while the cookie looks like it has been out in the snow. They taste even better on day two, once the jam softens the dough a little, which makes them perfect for baking ahead of the holiday rush..

You will need: 2 1/4 cups all-purpose flour, 1 cup finely ground blanched almonds, 1 cup softened butter, 2/3 cup sugar, 1 egg yolk, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, zest of 1 lemon, 3/4 cup seedless raspberry jam and powdered sugar for dusting.

How to make it: 1. Beat the butter and sugar until creamy, then beat in the yolk, vanilla and lemon zest. 2. Mix in the flour, almonds, cinnamon and salt, divide into two discs and chill for 1 hour. 3. Roll 1/8 inch thick, cut 2 1/2 inch rounds and cut a small window from half of them. 4. Bake at 350 F for 9 to 11 minutes until just golden at the edges, then cool completely. 5. Dust the window tops with powdered sugar, spread jam on the solid bottoms and press together.

Heart-Window Linzer Cookies With Strawberry Jam

Swap the round window for a little heart and these Linzer cookies instantly become the sweetest gift in the cookie box. Strawberry jam gives a softer, brighter red than raspberry and kids usually love it best. For a neat heart window, chill the cut dough for ten minutes before you lift out the center, so the point of the heart stays sharp in the oven. A tall stack tied with twine makes a lovely present for neighbors, teachers or anyone who needs a little extra love this season.

You will need: 1 batch classic almond Linzer dough, 3/4 cup strawberry jam, 1 tablespoon lemon juice, a small heart cutter, a 2 1/2 inch round or fluted cutter and powdered sugar.

How to make it: 1. Roll the chilled dough 1/8 inch thick and cut rounds. 2. Chill the rounds for 10 minutes, then cut a small heart from the center of half of them. 3. Bake at 350 F for 9 to 11 minutes and cool on a rack. 4. Warm the jam with the lemon juice so it spreads smoothly, then let it cool slightly. 5. Dust the heart tops with powdered sugar, spread jam on the bottoms and sandwich.

Star and Heart Linzers With Red Currant Jelly

Red currant jelly is the old-fashioned Austrian favorite, a little tart and wonderfully clear, so it really does look like stained glass when the light hits it. Mixing star and heart cookies on one plate makes the whole tray feel festive, and small star cutters are easy to find in any kitchen shop. If your jelly is very firm, warm it for a few seconds so it settles into a smooth, glossy pool inside each window. Set them out on a white plate and they practically sparkle on the dessert table.

You will need: 1 batch classic Linzer dough, 3/4 cup red currant jelly, star and heart shaped cutters in two sizes and powdered sugar for dusting.

How to make it: 1. Roll the dough and cut matching pairs of large stars and hearts. 2. Cut a small star or heart window from the center of half of the shapes. 3. Bake at 350 F for 8 to 10 minutes until the edges are pale gold. 4. Warm the jelly until just pourable and spread a thin layer on each solid bottom. 5. Dust the window tops, press them on and let the jelly set for 30 minutes.

Viennese Apricot Linzers

In Vienna apricot jam is almost as beloved as raspberry, and a tray that mixes golden apricot windows with red ones looks like a box of jewels. Apricot pairs especially well with almond dough and a little orange zest. Bakers in Austria often use a fluted cutter for the outer edge, which gives each cookie that pretty scalloped look you see in bakery windows. The story of how this whole cookie family began with a famous nut tart from Linz is told on the Linzer torte page on Wikipedia.

You will need: 1 batch classic almond Linzer dough, zest of 1 orange, 1/2 cup apricot jam, 1/2 cup raspberry jam, a fluted round cutter, small flower and star cutters and powdered sugar.

How to make it: 1. Knead the orange zest into the dough, then roll and cut fluted rounds. 2. Cut flower or star windows from half of the rounds and bake at 350 F for 9 to 11 minutes. 3. Cool completely and dust the window tops with powdered sugar. 4. Fill half of the bottoms with apricot jam and half with raspberry jam. 5. Sandwich and arrange the two colors side by side on a platter.

Chocolate Ganache Linzers

For the chocolate lovers at the table, fill the classic almond rounds with a silky dark chocolate ganache instead of jam. The ganache sets firm enough to stack yet stays soft and creamy when you bite in, and the round window shows off a glossy dark center against the golden dough. A pinch of sea salt on top of the ganache before you close the cookies makes the flavor pop. Pipe the ganache slightly thick so it peeks up through the window like a little chocolate pool.

You will need: 1 batch classic Linzer dough, 4 ounces chopped dark chocolate, 1/2 cup heavy cream, 1 tablespoon butter, a pinch of flaky sea salt and powdered sugar.

How to make it: 1. Bake round Linzer cookies with round windows in half of them and let them cool. 2. Heat the cream until steaming, pour over the chocolate, wait 2 minutes and stir until smooth. 3. Stir in the butter and let the ganache thicken at room temperature for about 30 minutes. 4. Pipe a generous swirl onto each solid bottom and sprinkle with a few salt flakes. 5. Dust the window tops with powdered sugar and press gently on top.

Hazelnut Linzer Cookies With Chocolate-Hazelnut Spread

Many Austrian grandmothers made their Linzer dough with hazelnuts instead of almonds, and toasting the nuts first gives the cookies a deep, almost praline flavor. Fill them with chocolate-hazelnut spread and you have a cookie that tastes like a fancy coffeehouse treat. Rub the warm toasted hazelnuts in a kitchen towel to remove most of the papery skins before grinding. These disappear first from every cookie exchange, so it is worth baking a double batch and hiding a few for yourself.

You will need: 2 1/4 cups flour, 1 cup toasted ground hazelnuts, 1 cup butter, 2/3 cup sugar, 1 egg yolk, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, a pinch of salt, 3/4 cup chocolate-hazelnut spread and powdered sugar.

How to make it: 1. Toast the hazelnuts at 350 F for 10 minutes, rub off the skins and grind them fine with 2 tablespoons of the flour. 2. Make the dough as for classic Linzers using the ground hazelnuts and chill for 1 hour. 3. Roll, cut rounds with heart windows in half of them and bake for 9 to 11 minutes. 4. Spread the chocolate-hazelnut spread on the solid bottoms. 5. Dust the heart tops with powdered sugar and sandwich.

Pistachio Linzers With Salted Caramel

Pistachio dough bakes up with a soft green tint that looks beautiful next to the usual red cookies on a Christmas tray. Fill them with thick salted caramel and you get a sweet, nutty and slightly salty bite that feels very grown up. Use store-bought dulce de leche or a thick caramel sauce so the filling does not run. A sprinkle of chopped pistachios on the caramel before closing adds a little crunch and makes every window look extra special.

You will need: 2 1/4 cups flour, 1 cup finely ground unsalted pistachios, 1 cup butter, 2/3 cup sugar, 1 egg yolk, 1 teaspoon vanilla, a pinch of salt, 3/4 cup thick salted caramel or dulce de leche, chopped pistachios and powdered sugar.

How to make it: 1. Make the dough with the ground pistachios in place of almonds and chill for 1 hour. 2. Roll, cut rounds and cut star windows from half of them. 3. Bake at 350 F for 8 to 10 minutes, keeping them pale so the green color stays bright. 4. Spread the caramel on the solid bottoms and sprinkle with a few chopped pistachios. 5. Dust the star tops with powdered sugar and sandwich.

Lemon Curd Linzer Cookies

When the cookie tray gets heavy with chocolate and spice, a plate of sunny lemon Linzer cookies is pure refreshment. Lemon curd gives a bright yellow window and a tangy, creamy filling that tastes like spring in the middle of winter. Thick store-bought curd works well, or you can make your own a day ahead. Because curd is softer than jam, fill these within a few hours of serving and keep them chilled, so the dough stays crisp and the windows stay neat.

You will need: 1 batch classic almond Linzer dough, zest of 1 lemon, 3/4 cup thick lemon curd, a flower shaped cutter and powdered sugar.

How to make it: 1. Add the lemon zest to the dough, roll and cut rounds. 2. Cut flower windows from half of the rounds and bake at 350 F for 9 to 11 minutes. 3. Cool completely, then dust the flower tops with powdered sugar. 4. Spoon or pipe lemon curd onto the solid bottoms, leaving a small border. 5. Sandwich and chill until serving.

Gingerbread Linzer Stars With Plum Jam

Gingerbread dough is sturdy enough for big star cutouts, and the warm spices taste wonderful with a dark plum or cherry jam. These Linzer cookies skip the powdered sugar so the deep brown color shines, which makes them look like little stained-glass windows in a gingerbread house. Molasses keeps the cookies soft and chewy in the center. If your kitchen is warm, chill the cut stars before baking so the points stay sharp and the windows stay perfectly shaped.

You will need: 3 cups flour, 3/4 cup butter, 3/4 cup brown sugar, 1/3 cup molasses, 1 egg, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon baking soda, a pinch of salt and 3/4 cup plum jam.

How to make it: 1. Beat the butter, brown sugar and molasses, then beat in the egg. 2. Mix in the flour, spices, baking soda and salt, wrap and chill for 1 hour. 3. Roll 1/8 inch thick, cut large stars and cut a small star from the center of half. 4. Bake at 350 F for 8 to 10 minutes and cool completely. 5. Spread plum jam on the solid stars and press the window stars on top.

Peppermint Linzer Cookies With White Chocolate

Peppermint is the flavor of Christmas for many families, and these Linzer cookies bring it in two ways: a few drops of peppermint extract in the dough and a creamy white chocolate filling. Crushed red and white candy on top makes them look like they came from a holiday window display. Add the candy just before serving, because it can soften overnight. A snowflake cutter for the window finishes the wintry look and makes them a favorite on any cookie table.

You will need: 1 batch classic Linzer dough made without cinnamon, 1/2 teaspoon peppermint extract, 4 ounces white chocolate, 1/4 cup heavy cream, 1/4 cup crushed peppermint candies, a snowflake cutter and powdered sugar.

How to make it: 1. Add the peppermint extract to the dough, roll, cut rounds and cut snowflake windows from half. 2. Bake at 350 F for 9 to 11 minutes and cool. 3. Melt the white chocolate with the cream and let it thicken for 20 minutes. 4. Spread the white chocolate on the solid bottoms and sandwich with the snowflake tops. 5. Dust with powdered sugar and sprinkle crushed peppermint over the tops.

Cranberry Orange Linzers

Cranberry and orange is a classic holiday pairing, and it makes a beautiful deep red window that looks just right next to the evergreen on your table. Assembling a big batch is a happy job to share with family, one person dusting tops and another spreading jam. A homemade cranberry orange jam takes only 20 minutes, and any extra is wonderful spread on toast the next morning. Make it the day before so it has time to thicken and set before you fill the cookies.

You will need: 1 batch classic Linzer dough with the zest of 1 orange, 2 cups fresh or frozen cranberries, 3/4 cup sugar, juice and zest of 1 orange and powdered sugar.

How to make it: 1. Simmer the cranberries, sugar, orange juice and zest for 15 to 20 minutes until thick, then chill. 2. Roll the orange dough, cut rounds and cut small windows from half of them. 3. Bake at 350 F for 9 to 11 minutes and cool completely. 4. Dust the window tops with powdered sugar. 5. Spread the cranberry orange jam on the bottoms and sandwich.

Brown Butter Linzer Hearts

Browning the butter before you make the dough is a small step that adds a toasty, caramel-like flavor to every bite. Let it cool and firm up again in the fridge so the dough is easy to roll. These Linzer cookies look simple, with just a small heart cut from the center, but the flavor is the first thing people ask about. Fill them with raspberry jam for a classic look, and stack them high for a cozy holiday dessert plate.

You will need: 1 cup butter, 2 1/4 cups flour, 1 cup ground almonds, 2/3 cup brown sugar, 1 egg yolk, 1 teaspoon vanilla, a pinch of salt, 3/4 cup raspberry jam and a small heart cutter.

How to make it: 1. Melt the butter and cook it, swirling, until golden brown and nutty, then chill until soft and spreadable. 2. Beat the brown butter with the brown sugar, yolk and vanilla, then mix in the flour, almonds and salt. 3. Chill the dough, roll it, cut rounds and cut small hearts from half of them. 4. Bake at 350 F for 9 to 11 minutes and cool. 5. Spread the jam on the bottoms and sandwich with the heart tops.

Spiced Almond Linzer Cookies With a Snowy Finish

The snowy look of a Linzer cookie is half the fun, and Austrian bakers dust the tops on the cooling rack before the cookies are ever sandwiched. That way the sugar never sinks into the jam and each window stays clean and bright. A spiced almond dough with cinnamon and a touch of clove makes a cozy cookie that smells like Christmas while it bakes. For a cookie table with more classic holiday fillings, see our Christmas thumbprint cookies with 12 easy fillings.

You will need: 1 batch classic almond Linzer dough, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg, 3/4 cup raspberry or blackberry jam and 1/2 cup powdered sugar in a fine sieve.

How to make it: 1. Knead the cloves and nutmeg into the dough, roll and cut rounds. 2. Cut small windows from half of the rounds and bake at 350 F for 9 to 11 minutes. 3. Leave the window tops on the rack and dust them generously with powdered sugar. 4. Spread the jam on the solid bottoms. 5. Lift the sugared tops on carefully and press together without touching the sugar.

Mini Linzer Bites for the Cookie Tin

Tiny Linzer cookies are perfect for cookie tins, party platters and anyone who wants just one more. Use small star or round cutters about 1 1/2 inches wide and a piping bag or small spoon for the jam. Because they are so small they bake in just a few minutes, so keep a close eye on the oven. Pack them in layers with parchment between them, and they make one of the most charming homemade gifts you can give at Christmas.

You will need: 1 batch classic Linzer dough, 1/2 cup thick jam of your choice, 1 1/2 inch star cutters, a tiny round or star cutter for the windows and powdered sugar.

How to make it: 1. Roll the dough 1/8 inch thick and cut small stars. 2. Cut tiny windows from half of the stars with a small cutter or a piping tip. 3. Bake at 350 F for 6 to 8 minutes until just set. 4. Dust the window tops with powdered sugar and pipe a little jam onto the bottoms. 5. Sandwich and layer in a tin with parchment.

Linzer Torte, the Austrian Tart Behind Linzer Cookies

Before there were Linzer cookies there was the Linzer torte, a spiced nut tart with a jam filling and a pretty lattice top. It is named after the city of Linz in Austria and is often called one of the oldest cake recipes in the world, with a written recipe dating back to the 1600s. The same buttery nut dough forms the base and the crisscross strips on top. Bake it a day ahead, because like the cookies, it tastes even better once the jam settles into the crust.

You will need: 1 1/2 cups flour, 1 1/4 cups ground almonds or hazelnuts, 3/4 cup butter, 3/4 cup sugar, 2 egg yolks, 1 teaspoon cinnamon, 1/4 teaspoon cloves, zest of 1 lemon, a pinch of salt and 1 cup raspberry jam.

How to make it: 1. Mix the flour, nuts, sugar, spices, zest and salt, then cut in the butter and add the yolks to form a dough. 2. Press two thirds of the dough into a 9 inch tart pan and chill the rest. 3. Spread the jam over the base. 4. Roll the remaining dough and cut strips, then lay them over the jam in a lattice. 5. Bake at 350 F for 35 to 40 minutes until golden and cool completely before slicing.