Every Sunday, I try to drive up to the burbs and spend the afternoon at my mom’s. Usually, she’s in the kitchen cooking away, and I’ll sit at the counter and vent about my week while treating myself (aka stuffing my face) to all of the amazing food within arm’s reach. This Sunday, I walked in and was invited by the delicious smell of these beautiful cookies.
My mom was sitting at the bar in the kitchen, jamming up these tasty little things. They’re incredibly easy to make…don’t let their beauty make you think otherwise. I’ve shared the cookie recipe with you before, when I posted these Christmas cookies last year. The only difference here is that you replace the frosting with jam, and make a cookie sandwich.
With all of the holiday get togethers coming up, these are the perfect treat to bring to a party! Also, the recipe is so versatile, you can even make these halloween themed with the right cookie cutters (you can get these cookie cutters and use the smaller pumpkins make a hole in the center of a larger one). Deliciousness!
Yields ~4 dozen cookies | Bake for 6-8 minutes at 400 F
- 1 cup butter
- 2 tsp vanilla extract
- 1 1/2 cups sugar
- 2 eggs
- 3 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Cream butter with vanilla, gradually add sugar & beat until fluffy. One at a time, add the eggs. Sift flour, baking powder, and salt together in a separate bowl. Add the dry ingredients to the wet mixture into fourths, blending well after each addition. Roll a small amount of dough to around 1/4 inch thickness on a floured surface, cut using your Linzer cookie cutters. Chill thoroughly before adding the jam. Once the cookies are cool, add a layer of your favorite jam/preserves (we used raspberry & apricot) on the base cookie, and place the cookie with the cutout center on top to make a cookie sandwich. Finish the cookies off with a some powdered sugar & enjoy.