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Cherry & Apricot Linzers

Cherry & Apricot Linzers

Nutrition Facts
  • cal. (kcal) 151
  • Serving size: 18
  • Prep: 25 mins
  • Cool: 2 hrs refrigerate
  • Bake: 12 mins at 375°F
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  • 1 1/2 cups all-purpose flour
  • 2/3 cup almond flour (such as Bobs Red Mill)
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2/3 cup confectioners sugar, plus more for dusting
  • 1 egg
  • 1/2 teaspoon almond extract
  • 6 tablespoons cherry or apricot preserves


  1. In a bowl, whisk together all-purpose flour, almond flour and salt. In another bowl, beat butter and sugars for 2 minutes, until fluffy. Beat in egg and almond extract until just combined. Pour in flour mixture; beat until just combined. Work dough briefly with hands and form 2 disks. Wrap in plastic and refrigerate for 2 hours.
  2. Heat oven to 375 degrees . Remove a dough disk from refrigerator. Generously flour work surface. Roll to 1/8-inch thickness. Cut out shapes (such as snowmen or Christmas trees) with a 3-inch cookie cutter; place on baking sheets 2 inches apart. On half the cookies, use a smaller cookie cutter to remove a different shape (such as a heart for snowmen or a star for trees). Re-roll dough as needed. Repeat with second dough disk.
  3. Bake at 375 degrees for 10 to 12 minutes, until golden. Cool completely on a wire rack.
  4. Separate cookies with cutouts from those without. Spread a scant teaspoon of preserves on non-cutout cookies. Dust cutout cookies with confectioners sugar and place on top of non-cutouts.

Nutrition Information for Cherry & Apricot Linzers

PER SERVING: 151 cal., 7 g total fat (2 g sat. fat), 18 mg chol., 49 mg sodium, 21 g carb. (1 g fiber), 3 g pro.