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Chocolate Linzer Cookies

Chocolate Linzer Cookies

Chocolate Linzer Cookies

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Chocolate Linzer Cookies
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Course: Cutout Cookies, Filled Cookies, Rolled CookiesCuisine: AustriaDifficulty: Medium
Servings

24

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These Chocolate Linzer cookies are a chocolate version of the classic Austrian sandwich cookie. It uses a deep chocolate dough and raspberry jam filling. Also see our classic Linzer cookies.

Ingredients

  • 3 cups all-purpose flour

  • 1-1/3 cups unsweetened cocoa

  • 1/2 teaspoon table salt

  • 1 cup butter, softened

  • 1 cup granulated sugar

  • 1/2 cup firmly packed light brown sugar

  • 1 tablespoon instant coffee granules

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • 1/2 cup raspberry jam

  • additional powdered sugar

Directions

  • In a medium bowl, stir together flour, cocoa and salt. In a large bowl, beat butter, the two sugars, the coffee and vanilla until creamy. Add eggs and beat until smooth. Stir in flour mixture, and beat just until blended.
  • Divide dough into 2 equal portions. Flatten into disks between sheets of waxed paper. Roll each to 1/4-inch thickness; transfer to a baking sheet, and chill 30 minutes.
  • Preheat oven to 350°. Place 1 dough disk on work surface, and remove top sheet of waxed paper. Cut with a lightly floured 2-1/2-inch round cutter; place 1 inch apart on 2 parchment-lined baking sheets.
  • Cut center shapes out of half of the cookies with a lightly floured small cookie cutter that is about 1 inch in size. These will be the top cookies.
  • Bake at 350°F for 12 minutes or until firm. Transfer cookies to a wire rack, and cool.
  • Spread jam on the bottom cookies, and then top each bottom cookie with a top cookie. Dust with powdered sugar.

Notes

  • Variations: substitute raspberry jam with apricot jam, dulce de leche, Nutella or peanut butter.
  • Photo by Usien under Creative Commons license.

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