Friday, May 6, 2011

Linzer Tarts

Originated in Austria, the term "Linzertorte" refers to a rich, buttery pastry that is filled with fruit preserves.  Traditionally the pastry is made into a tart, but cookies are also common.

My mom always loved these cookies.  So in honor and memory of her and Mother's Day, Linzer Tarts - made with love.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. almond extract
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 jar Red Raspberry preserves (seedless if you can find it)
In a large mixer bowl, cream butter and sugar until fluffy.  Add eggs and beat well after each addition.  Add dry ingredients and mix well.  Form into two discs and cover with plastic wrap.  Refrigerate until well chilled, at least one hour.
Preheat oven to 375 degrees F.

Roll dough onto floured surface to 1/4" thickness.  Cut into desired shapes, one with a hole and one without.  Bake approx. 8-10 minutes, or until lightly browned.  Let cool on wire rack.  To assemble:  Spread one cookie without the hole with raspberry preserves.  Dust cookie with the hole liberally with confectioner's sugar and sandwich together.

This recipe has been added to Sweets for Saturday


  1. mine and my dad;s favorite, we made these often... yours are just perfect!

  2. I've always loved these beautiful cookies! Great photos too, Patti! I'm on vacation so I'm sorry for my absence. With the rain here and being indoors a little more, I now have a bit of time to catch up and visit your blog posts more! Hope you can stop by and add this post to my weekend blog hop taking place until Monday. Happy Mother's Day!

  3. happy mothers day these look amazing

  4. holy yum! i have always always loved these treats. thank you so so much for sharing! love this, love you, love your blog! ha. it's a party. i'll keep you updated if i make this!

  5. LOVE THESE, Patti! Takes me right back to the Old Country... they are so gorgeous and absolutely scrumptious!


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