Pomegranate Linzer Cookies

Classic, buttery Linzer Cookies are accented with a homemade pomegranate jelly for a made-from-scratch touch.

Pomegranate Linzer Cookies

I’ve never made Linzer cookies before, but this holiday season I wanted to pop my linzer cherry, so to speak.

Pomegranate Linzer Cookies

What are Linzer Cookies and where do they originate from? 

These pretty sandwich cookies come all the way from Austria.

They are the cookie version of the Austrian dessert “Linzertorte”. A tart which consists of a crust made from flour and ground nuts — traditionally hazelnuts or almonds — filled with red currant or raspberry preserves and topped with a lattice crust.

Linzer cookies are a mini-version of the famous Austrian almond tart and are made with an almond-enriched, tender cookie dough and a red fruit jam filling.

Pomegranate Linzer Cookies

My recipe, however, is completely nut-free but still offers the same rich, tender crumb you’d expect from an authentic Linzer Cookie.

These Austrian sandwich cookies seemed easy enough to make but at the same time super festive: the red jam peeking out through a cute little heart or star cut-out, the dusting of powdered sugar on the tops which is the closest thing to snowfall I’ll be experiencing anytime soon. 

Pomegranate Linzer Cookies

What makes these Pomegranate Linzer Cookies so special:

I wanted to take things a little step further and rather than use a store-bought jam to fill my Linzer cookies I decided to make my own pomegranate jelly, for that totes-made-from-scratch vibe.

No judgment if you prefer to use a jam that’s already in your fridge – I get it. It’s definitely a time saver during this busy, stress-inducing time of year.

Trust me I am all about that time management, especially in December when there are presents to buy, parties to attend and treats to bake on top of your already jam-packed agenda (see what I did there? Tee hee).

Pomegranate Linzer Cookies

But if you do have a bit of time to linger over a baking project this holiday season I promise you that the extra step of making your own jelly is so worth it for these Linzer cookies, if only because it means you’re putting a little extra love into an already lovely baked good.

Whoever gets to enjoy these Linzer cookies will surely feel the warm fuzzies that went into making them. And isn’t that what the holidays are all about?

That, and cookies, of course.

Pomegranate Linzer Cookies

Tips for making the perfect Linzer Cookies: 

  • Make sure your butter is at room temperature before you start baking.
  • The only flavor going into the Linzer cookie dough is vanilla, so make sure you work with a high-quality product.
  • Chilling the cut-out cookies before baking helps them hold their shape in the hot oven. Alternatively, you can pop your cookie sheet into the freezer for a couple of minutes.
  • Try to bake the tops (the ones with their center cut out) and the bottoms in separate batches, as the tops tend to bake a little faster.

Pomegranate Linzer Cookies

Variations on this recipe: 

  • No time for making pomegranate jelly? You can fill these with any jam you want. Raspberry or red currant jam are the most traditional variations, but you can also opt for lemon or tangerine curd.
  • Feel free to replace part of the flour used in the cookie dough with ground almonds or hazelnuts.

Pomegranate Linzer Cookies

FAQ: 

How long will Linzer Cookies keep? 

You can store Linzer cookies with waxed paper between each layer in an airtight container at room temperature for up to a week.

Pomegranate Linzer Cookies

Can Linzer Cookies be frozen?

Linzer cookies can be made well in advance and frozen. For best results, bake tops and bottoms as instructed. Let them cool completely, and then freeze the cookies in an airtight container for up to 1 month.

When you are ready to serve them, bring the Linzer cookies to room temperature before dusting the tops with powdered sugar and filling them with jam.

Assembled cookies can theoretically also be frozen, but they may be a little softer than those freshly baked.

The pomegranate jelly will not freeze solid, so make sure to separate all cookies with a layer of parchment paper in the storage container. Thaw them at room temperature before dusting with powdered sugar.

Thanks for reading! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter, and Pinterest. If you make these Pomegranate Linzer Cookies, please share your results using the hashtag #LePetitEats!

Pomegranate Linzer Cookies
5 from 1 vote
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Pomegranate Linzer Cookies

Classic, buttery Linzer Cookies are accented with a homemade pomegranate jelly for a made-from-scratch touch.

Course Dessert
Cuisine Austria
Keyword Austrian Christmas cookies, cookies with pomegranate jelly, Linzer cookies
Prep Time 45 minutes
Cook Time 25 minutes
Chilling of cookie dough 30 minutes
Total Time 1 hour 10 minutes
Author Denisse

Ingredients

For the pomegranate jelly:

  • 2 cups pomegranate juice
  • 1 ounce powdered fruit pectin
  • 2 1/2 cups sugar

For the cookies:

  • 3/4 pound unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups flour
  • 1/4 teaspoon salt
  • powdered sugar for dusting

Instructions

For the pomegranate jelly:

  1. In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and return to a boil, stirring until thickened, approximately 2 minutes. Transfer to a jar and allow to cool completely.

For the cookies:

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, sugar, and vanilla. In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough starts to come together. Transfer to a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  2. Roll the dough 1/4-inch thick and cut into 2 3/4-inch rounds. With 1/2 of the rounds, cut a hole from the middle of each round with a heart-shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

  3. Bake cookies for 20 to 25 minutes or until the edges begin to brown. Remove from oven, and transfer to a wire rack to cool completely.
  4. Spread pomegranate jelly on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and press the flat sides together, so that the pomegranate jam is in the middle and the powdered sugar is on the top.

Recipe Notes

  • Make sure your butter is at room temperature before you start baking.
  • The only flavor going into the Linzer cookie dough is vanilla, so make sure you work with a high-quality product.
  • Chilling the cut-out cookies before baking helps them hold their shape in the hot oven. Alternatively, you can pop your cookie sheet into the freezer for a couple of minutes.
  • Try to bake the tops (the ones with their center cut out) and the bottoms in separate batches, as the tops tend to bake a little faster.

 

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