Spiced Linzer Cookies

I can be a bit of an impulsive buyer – it’s one of my many flaws. I’ve definitely gotten a little better over the years, especially in the area of clothes, shoes and bags – but I think I’ll always have a weakness for kitchen gadgets, specialty pans, and cookie cutters. I make cut-out cookies like once a year, but I think I have over 100 cookie cutters. Maybe I’ll call myself a cookie cutter collector – that may just make the obsession a little more respectable… maybe?

I picked up a set of fall inspired Linzer cookie cutters over three years ago and for whatever reason, tossed them into the depths of my desk drawer. My desk – yeah that’s another flaw of mine because it’s pretty much an organized disaster. I know where everything is, but Brian wouldn’t be able to find a paperclip if he tried.

Anyway, I was digging in the drawer for a camera cable and found the box of Linzer cookie cutters and immediately fell back in love them – strategically placing them on the counter as a reminder to use them. Seriously, who wouldn’t be smitten with little squirrel, acorn, and pumpkin cookies sandwiched together with a delicious filling?

These Linzer cookies are made with ground pecans and a perfect blend of autumnal spices. They’re buttery, slightly sweet and the perfect cookie for your holiday dessert table. These versatile cookies can be served alone or with a quick dip in chocolate. Sandwich them together with a satiny ganache, a gorgeous layer of jam, or choose to go the route I did and add a layer of Biscoff Spread. Any way you decide to serve them, I’m pretty sure you’ll fall in love with them as quickly as I fell in love with the cutters!

I hope you’ll join Katie and I in this week’s holiday recipe exchange sponsored by Kerrygold. We can’t wait to browse through the buttery goodness! Be sure to head over to Good Life Eats and check out Katie’s recipe for Whipped Cranberry Butter.

Spiced Linzer Cookies

Yield: about 24 sandwich cookies


2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup Biscoff Spread


1. In a medium bowl, sift flour and baking powder; set aside.

2. Pulse pecans, confectioners' sugar, salt, and pumpkin pie spice in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.

3. Add butter and granulated sugar; mix on medium speed until fluffy. Add in vanilla and egg. Reduce speed to low. Slowly add flour mixture; mixing until combined.

4. Divide the dough in half and shape into disks. Wrap disks in plastic wrap and refrigerate until firm, at least 2 hours.

5. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.

6. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out circles with a 2-inch fluted cutter. Cut out centers of half the circles with a 1/2-inch cutter; reroll scraps.

7. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.

8. Sprinkle cutout cookies with confectioners' sugar. Spread Biscoff Spread onto uncut circles; top with cutout ones.


- Store in an airtight container up to 2 days.

- You can find the Linzer cookie cutters on Amazon.

My Baking Addiction adapted from Martha Stewart

How To Participate

For a chance to win Butter and Cheese Gift Basket from Kerrygold valued at approximately $150!

  1. Write and post a recipe on your blog featuring BUTTER.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Nov. 23, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.


This Week’s Prize:

Irish Cheese and Butter Giftbasket from Kerrygold Includes:

  • 2 wedges Kerrygold Dubliner Cheese
  • 2 wedges Kerrygold Swiss Cheese
  • 2 wedges Kerrygold Blarney Castle Cheese
  • 2 wedges Kerrygold Aged Cheddar
  • 2 wedges Kerrygold Reserve Cheddar
  • 2 wedges Kerrygold Red Leicester
  • 2 packs Kerrygold Pure Irish Butter
  • 2 packs Kerrygold Unsalted Butter
  • 2 packs of Kerrygold Garlic and Herb Butter

Prizes provided by KerrygoldYou can also join Kerrygold on Facebook and Twitter for new product info, recipes and more.

Recipe Theme Schedule:

27 Responses to “Spiced Linzer Cookies”

  1. Judith — November 21, 2011 at 6:47 am

    Hi Jamie,
    Thank you for this recipe. I’m definetly going to try this version of the Austrian classic.
    Greetings from Austria – not from Linz, but anyway…



  2. meri — November 21, 2011 at 7:44 am

    these look amazing! my son asked if we could bake cookies for our thanksgiving dinner that looked like a turkey but i think these would make his day, he loves linzer tarts! Thanks for posting another great recipe :-)


  3. Blog is the New Black — November 21, 2011 at 7:58 am

    THe little cut outs you used are awesome! :)


  4. Miriam @ overtimecook — November 21, 2011 at 8:03 am

    I totally know what you mean about impulse buys. I have boxes of kitchen gadgets waiting to be tested.

    These cookies are gorgeous, and the biscoff spread is an ingenious idea!


  5. Mary Ellen — November 21, 2011 at 8:27 am

    I cannot seem to upload photos. I go to select the photo and select “crop” and then the next webpage after that which normally lets me crop the box isn’t there anymore.

    I love the fall cookie cutters!


    • Mary Ellen — November 21, 2011 at 8:37 am

      I tried using IE browser and chrome. IE won’t let me delete the photos and attempt to replace them.

  6. These sound great! I love the little cut outs. Do you think the pecans could be replaced with a different nut?


  7. Cookbook Queen — November 21, 2011 at 9:44 am

    I am the WORST at impulse buying too. If the packaging is cute, I grab it right up. These cookies look great!!


  8. The Sweet Cupcaker — November 21, 2011 at 9:54 am

    yes! I want one now!


  9. Becca — November 21, 2011 at 10:05 am

    Aww, these are so cute. I love the little squirell cut out! Squirrels are so adorable and fasinating.


  10. Rachel @ Baked by Rachel — November 21, 2011 at 11:09 am

    This is such a fun twitst in linzer cookies! I love the cutouts mostly. They’re just way too cute.


  11. Katrina @ Warm Vanilla Sugar — November 21, 2011 at 11:20 am

    These are so pretty! Awesome job.


  12. chinmayie @ love food eat — November 21, 2011 at 11:43 am

    Those really are very pretty!


  13. Mary Ellen — November 21, 2011 at 11:58 am

    I got my fruit pizza and molasses cookies uploaded! 5th time is a charm! :-)


  14. nicole {sweet peony} — November 21, 2011 at 2:11 pm

    those cutters are adorable & the recipe sounds delicious! thanks for sharing jamie!!


  15. Kitty — November 21, 2011 at 2:21 pm

    No blog but here’s my recipe and it’s one we often use around Thanksgiving to rid ourselves of the excess winter squash from the garden:

    Crustless Pumpkin Pie (Pumpkin Pudding)

    2 cups cooked, pureed pumpkin or winter squash (butternut, acorn, hubbard, etc. Or used canned pumpkin)
    2 large eggs
    1/3 cup packed brown sugar
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground dry ginger
    1/8 teaspoon ground cloves
    1 can skim evaporated milk
    1/2 cup baking mix (Bisquick or Jiffy)
    1 tablespoons melted butter

    Combine all ingredients and beat with mixer or by hand until smooth, pour into greased or sprayed pie pan, bake 35 mins in 350 F until set or check for doneness with toothpick.


  16. Living The Sweet Life — November 21, 2011 at 3:28 pm

    You can never go wrong with linzer cookies :) and I MUST GET MY HANDS ON BISCOFF SPREAD … they don’t offer it at grocers in my area :(


  17. Candice @ Sailing on Paper — November 21, 2011 at 4:27 pm

    My boyfriend’s family is super into making cookies for Christmas and they always buy new cookie cutters. I love these ones–I’ll have to look for some.


  18. christina @ ovenadventures — November 21, 2011 at 4:45 pm

    I just bought my first package of linzer cookie cutters but they aren’t 1/2 as cute. I need to try biscoff spread!!!


  19. Sylvie @ Gourmande in the Kitchen — November 21, 2011 at 5:19 pm

    I love that photo Jamie, pinned it!


  20. Ann P. — November 21, 2011 at 6:24 pm

    Beautiful! I think these cookies are perfect for the holiday season! :) Especially with the seasonal cut-outs. You did awesome!


  21. angela@spinachtiger — November 21, 2011 at 10:43 pm

    I’m so tempted to order those cute cutters. Beautiful cookies.


  22. Clarissa — November 22, 2011 at 12:52 am

    This post is perfect. I almost did a little happy dance in the aisle, when I saw Biscoff spread at the market! It’s one of those things where I really want to open it and dig into the jar, but I also want to savor, admire and cherish it from afar. I don’t want to blemish the perfectness of it, when it’s all smooth and packaged. Also, there’s the small problem of I’m gaining my holiday weight before the holidays have even started, so do I really want to open a new jar of temptation, when I’ve got a perfectly good one of Nutella?! These are serious life problems, here :-)


  23. Bonnie K — November 22, 2011 at 7:10 pm

    I don’t have a blog, so I’ll share a recipe similar to one I’ve used for years. I found this recipe from Taste of Home. http://www.tasteofhome.com/Recipes/Big-Soft-Ginger-Cookies I really do love these when soft, and they taste even better the next day. I like the light spiciness and the softness from the butter. I will share the information about the recipe exchange sponsored by Kerrygold on facebook.


  24. Urban Wife — November 23, 2011 at 2:16 pm

    How cute!! I’ve never attempted Linzer cookies (not that I could…I don’t have the right cookie cutter!) but I might just have the perfect excuse now.


  25. Julesy — November 23, 2011 at 2:22 pm

    They look adorable and very very tasty :)


  26. This cookies look so good! I love the color of the filling. Yum!


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