Home » Recipes » Filled Cookies » Suvaroffs




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4.0 rating based on 12,345 ratings
4/5 (4)
Course: Filled Cookies, Rolled Cookies, Cutout CookiesCuisine: AustriaDifficulty: Medium

A Viennese sandwich cookie with shortbread rounds and raspberry jam. It is distinguished from a Linzer Cookie in that there are no almonds in the dough, and are not topped with powdered sugar. See note *.


  • 3/4 cup butter

  • 1-1/2 cup all-purpose flour

  • 1/3 cup granulated sugar

  • 1/3 cup vanilla sugar

  • 1/3 cup raspberry jam, strained to remove seeds


  • Cut butter into flour, then add granulated sugar. Work the mixture into a smooth dough. Roll out the dough 1/4″ thick and cut it with a 3″ round cookie cutter. Using a 1″ round cookie cutter, cut the centers out of half of the 3″ rounds, to make rings. Pre-heat oven to 375 F and lightly grease a baking sheet. Bake the rounds and the rings for 10 to 12 minutes or until they are faintly yellow and dry. Sprinkle them with vanilla sugar while they are still hot. Place a small amount of raspberry jam on the rounds and spread thinly. Top the round with a ring.


  • Adapted from Gourmet’s Old Vienna Cookbook: A Viennese Memoir by Lillian Langseth Christensen (1972).
  • * These seem to be a classic Linzer cookie, but without the almond dough. Perhaps it is the lack of almonds or almond flavoring that makes it a Suvaroff instead of a Linzer cookie. I’m not sure why they are called Suvaroffs in the book referenced above. I was only able to find a very few references to a Suvaroff (or Souvaroff) cookie on the web, and most of those referenced the same book I have. Regardless, they were called Suvaroffs in the book by a Viennese author renowned for her knowledge of Viennese culture and cuisine, so I’ve decided to retain the original name for this version.
  • Reviewers, please help us out and note the yield! Thanks!



Name & Location
(example: Sue in LA)

Maybe I did something wrong, but the yield was really low on these cookies. I only got 8 out of the batch (plus one more thin on by re-rolling the dough cut out from the rings). Also didn't care much for the flavor. Too floury and not sweet.
- A Baker

My mom has been making a similar recipe for as long as I can remember. This recipe is great, just like mom's. She always painted with food coloring holly leaves and put a red hot or 2 for the holly berry. Raspberry jam always works best.
- A Baker

This recipe is so good i will use again and again
- Serena

this is amazing.
- A Baker
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