Cherry & Apricot Linzers

Cherry & Apricot Linzers
Prep 25 mins Cool 2 hrs refrigerate Bake 375°F 12 mins


  • 1 1/2 cups all-purpose flour
  • 2/3 cup almond flour (such as Bob's 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

Make It

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 Facts

Amount Per Serving: cal. (kcal): 151, Fat, total (g): 7, chol. (mg): 18, sat. fat (g): 2, carb. (g): 21, fiber (g): 1, pro. (g): 3, sodium (mg): 49, Percent Daily Values are based on a 2,000 calorie diet.