Cocoa-Linzer Sandwiches

These chocolate cookies have the same shape and raspberry jam filling as the famous linzer cookies.

Cocoa-Linzer Sandwiches
Servings: 24 Yield: 2 dozen cookies Prep 30 mins Chill 1 hr Bake 350°F 10 mins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup confectioners sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup seedless raspberry jam
  • Confectioners sugar, for dusting

Make It

1. Mix flour, cocoa, baking powder and salt. Beat butter, sugar, egg and vanilla in large bowl. Beat in flour mixture. Divide in half; shape each into disks. Wrap in plastic; refrigerate 1 hour.

2. Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.

3. Roll 1 disk on floured parchment or waxed paper 1/4-inch thick. Cut out 24 cookies with 2-inch round cutter. Repeat with remaining dough for 48 total cookies. In 24 cookies, cut out 3/4-inch hole in center. Place all cookies on prepared sheet. Bake at 350 degrees F for 10 minutes, until browned. Cool on rack.

4. Spread scant 1/2 teaspoon raspberry jam on each of the solid cookies. Dust cut-out cookies with confectioners sugar. Place on filled cookie bases.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 109, Fat, total (g): 5, chol. (mg): 19, sat. fat (g): 3, carb. (g): 14, fiber (g): 2, pro. (g): 2, sodium (mg): 33, Percent Daily Values are based on a 2,000 calorie diet.