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Linzer Cookie Tarts
Linzer Cookie Tarts
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Prep Time:
1 hour 15 minutes
Total Time:
2 hours
Award-winning 2006 recipe using sugar cookie mix to create a classic Austrian raspberry jam cookie.
Ingredients:
  • Reynolds™ Parchment Paper
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup slivered almonds, toasted, finely chopped
  • 1/3 cup butter or margarine, melted
  • 1 egg
  • 2/3 cup seedless raspberry jam
  • 1/3 cup dark or semisweet chocolate chips
Instructions:
  • Preheat oven to 375°F and line a cookie sheet with Reynolds Parchment Paper. In a large bowl, combine cookie mix and almonds. Mix in melted butter, almond extract, and egg until a stiff dough forms.
  • Roll out half of the dough on a lightly floured surface to 1/4-inch thickness. Use a 2-inch round or fluted cookie cutter to cut out the cookies. Place the cookies 2 inches apart on cookie sheets lined with parchment paper.
  • Bake for 7 to 9 minutes or until set. Allow to cool for 5 minutes, then transfer from cookie sheets to cooling racks. Let cool completely.
  • Roll out the remaining dough on a floured surface to 1/4-inch thickness. Cut out the cookies using a linzer cutter with a hole in the center, or a 2-inch round or fluted cookie cutter. Place the cookies on lined cookie sheets, ensuring they are 2 inches apart.
  • Bake for 7 to 9 minutes until just set. Allow to cool for 5 minutes, then transfer to cooling racks. Let cool completely.
  • Spread a teaspoon of jam on the bottom of each whole cookie. Place a cutout cookie on top to create a sandwich cookie. In a small microwavable bowl, microwave chocolate chips uncovered on High for about 1 minute, stirring after 30 seconds, until melted and smooth. Drizzle chocolate over cookies using a fork or knife. Allow the chocolate to set for around 45 minutes. Store the cookies between sheets of Reynolds Parchment Paper in a tightly covered container.

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