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Cherry Linzer Cookies
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Cherry Linzer Cookies
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Say I love you to someone sweet with these perfectly soft Cherry Linzer Cookies.

Prep time
Bake/Cook time
Plan for

Chill for 30 minutes

16 cookies
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Cherry Linzer Cookies
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Chill for 30 minutes

Yield :
16 cookies


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a stand mixer, whip butter and sugars until combined. Beat in egg, vanilla extract, and water until combined.
  2. In a separate bowl, combine flour, almond meal, and salt. With a large spatula, fold in flour mixture, stirring only until combined (do not overmix).
  3. Separate dough in half and pound into 6 inch disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
  5. Remove dough from fridge and allow to come to room temperature. Once ready, place dough between two sheets of plastic wrap and use a rolling pin to roll dough out to 1/4-inch thick. 
  6. Use a 3-inch heart-shaped cookie cutter to make 32 hearts, then place onto baking sheets. Use a 1-inch heart-shaped cutter to cut out the center of 16 cookies. 
  7. Bake each tray on its own for 8 minutes, so cookies are still slightly soft to the touch and are just beginning to turn golden brown. Allow to cool completely on a cooling rack. 
  8. Dust center-cut cookies with powdered sugar. Place a rounded teaspoon of cherry preserves onto the underside of a full heart cookie and then sandwich with the powdered-sugar cookie. Repeat with remaining cookies.


Recipe developed for Imperial Sugar by Sarah Fennel @BromaBakery.

This Cherry Linzer Cookies recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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