I've Always Wanted to Make Linzer Cookies for Christmas – and These Were My First Batch

By the Editors of Southern Living

There's still time to bake, and these beautiful, melt-in-your-mouth cookies are well worth the time. Raspberry jam is the traditional filling, and its tart sweetness complements the buttery shortbread cookies. Use 2 different-size star cutters to create the dramatic look. But if these don't squelch your cookie-baking enthusiasm, try one of our other favorites.

Linzer Cookies Makes 3 dozen

  • 1 1/4 cups butter, softened

  • 1 cup powdered sugar, sifted

  • 2 1/2 cups all-purpose flour

  • 1/2 cup finely chopped pecans, toasted

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon grated lemon rind

  • 1/4 cup seedless raspberry jam

  • Powdered sugar

  1. Beat butter at medium speed with an electric mixer; gradually add 1 cup powdered sugar, beating until light and fluffy.

  2. Combine flour and next 5 ingredients; gradually add to butter mixture, beating just until blended.

  3. Divide dough into 2 equal portions. Cover and chill 1 hour.

  4. Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 3-inch star-shaped cutter. Cut centers out of half of cookies with a 1 1/2-inch star-shaped cutter. Place all stars on lightly greased baking sheets.

  5. Bake at 325° for 15 minutes; cool on wire racks. Spread solid cookies with jam; sprinkle remaining stars with powdered sugar. Top each solid cookie with a hollow star.