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Linzer Cookie Tart
Linzer Cookie Tart
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Prep Time:
25 minutes
Total Time:
3 hours 45 minutes
Introducing the Linzer Cookie Tart, a modern twist on Austrian classics Linzer torte and cookies. Made with Betty Crocker™ Sugar Cookie Mix, almonds, lemon zest, and cinnamon. Layers of lemon cream cheese and raspberry jam create a decadent treat. Finish with a star cutout and powdered sugar for a stunning presentation. A delightful balance of cookie and filling, sure to impress.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 1/3 cup finely ground almonds
  • 4 oz (half of 8-oz package) cream cheese softened
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon zest
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup seedless raspberry jam
  • 1 teaspoon powdered sugar
Instructions:
  • Combine Cookie ingredients in a large bowl, mixing until well blended. Divide dough in half and shape each into a flattened round. Wrap in plastic wrap and refrigerate for at least 2 hours until firm and cold.
  • Preheat your oven to 375°F. Place parchment paper on two large cookie sheets and lightly spray with cooking spray.
  • Remove one piece of dough from the refrigerator and place it in the center of a cookie sheet. Roll the dough with a floured rolling pin to create a 9-inch circle that is 1/4 inch thick. Place an 8-inch cake pan or bowl, top-side down, over the dough, and gently press into the dough to mark an outline. Use a small knife to cut around the outline. Remove the cake pan and any dough scraps from the cookie sheet, setting the scraps aside. Bake for 13 to 15 minutes until the cookie is lightly golden brown and the edges are set. Cut out a star from the center using a 4-inch star cutter. Carefully lift out the cutout with a small knife if needed, discarding or saving it for another use. Let the cookie cool on the cookie sheet for 10 minutes, then transfer to a cooling rack, keeping it on the parchment paper.
  • Prepare the bottom of the cookie tart by rolling out the remaining dough on a second cookie sheet. Combine any leftover dough into a ball, wrap in plastic wrap, and refrigerate. Bake both cookies, ensuring not to cut out a star from the bottom cookie. Allow the cookies to cool completely for about 30 minutes.
  • To serve, combine 4 oz cream cheese, 1/4 cup powdered sugar, and 1 teaspoon lemon zest in a small bowl until smooth. Flip one cookie onto a serving platter, spread cream cheese mixture leaving a 1/2-inch border. Combine jam in another bowl, then spread over cream cheese. Top with the remaining cookie, dust with 1 teaspoon powdered sugar, cut into wedges, and refrigerate covered loosely.

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