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Holiday Linzer Cookies

kodiakcakes.com/blogs/recipes/holiday-linzer-cookies

Prep Time 40 Minutes
Cook Time 20 Minutes
Serves 24
Difficulty Advanced

Deck the halls — and your cookie plate — because these homemade Holiday Linzer Cookies win the season (sorry, store-bought cookies). Made with Kodiak Buttermilk Power Cakes, these Linzers deliver the perfect balance of buttery richness, a hint of almond, and a bright pop of lemon that makes every bite light and delicious. Sandwiched with fruity jam and dusted in powdered sugar, they’re soft, crumbly, and melt-in-your-mouth good. Stack them high for a tasty centerpiece, wrap them up and share with friends, or keep them all for yourself (we won’t tell Santa). 

Recipe provided by Kitchen McCabe

  • Calories185
  • Protein4g
  • Total Fat11g
  • Carbs19g

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Buttermilk Power Cakes

Flapjack & Waffle Mix

$6.45
  • + 4 flavors
Buttermilk Power Cakes Buttermilk Power Cakes
Ingredients Directions

Ingredients

  • 1 cup butter, softened 
  • 1-1/4 cup powdered sugar, divided 
  • 2 egg yolks
  • 1 teaspoon almond extract
  • 2-1/2 tablespoons lemon juice
  • 2-1/4 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1 cup almond flour (fine ground)
  • 1/2 cup fruit jam

Directions

  1. Place the butter and ¾ cups powdered sugar in a large mixing bowl and beat with an electric mixer until pale and creamy, about 2 minutes.
  2. Beat in the egg yolks, one at a time.
  3. Scrape down the bowl and beat in the almond extract and lemon juice.
  4. Add the Kodiak mix and almond flour and beat in to form a stiff dough.
  5. Press the dough into a ball (work it a little to be smooth, if needed). Wrap and rest for 15 minutes.
  6. Preheat the oven to 350° F. Line 2-3 baking sheets with parchment paper.
  7. Place the dough in between two sheets of parchment paper and roll out to a thickness of no more than 1/8”.
  8. Using a 2” round cookie cutter, cut out 48 circles and place 1” apart on prepared baking sheets.
  9. Use a small star shaped (or similar) cutter to cut a shape out of the center of 24 of the cookies.
  10. Bake in the preheated oven for 9-10 minutes or until just lightly browned on the edges. Let cool for 2 minutes then transfer to a cooling rack.
  11. Place 1 teaspoon of jam in the center of the cookie rounds without a cutout.
  12. Dust the cutout cookies with the remaining ½ cup powdered sugar.
  13. Place the cutout cookies on top of the jam-topped cookies to make a sandwich. Store in an airtight container.

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