Jammy Linzer Cookies
Linzer cookies began as a European classic, but in Canada they’ve become a holiday favourite, nestled on trays beside shortbread, butter tarts, and gingerbread. What makes them distinctly Canadian is the filling: homemade summer preserves. Whether strawberry from Ontario, blueberry from the Maritimes, or Saskatoon berry from the Prairies, these jams carry the taste of warm months into winter celebrations. Dusted with icing sugar and cut into charming shapes, Linzer cookies are as beautiful as they are nostalgic — a sweet link between Canadian seasons.
Prep Time: 30 minutes (plus 1 hour chilling)
Total Time: 1 hour 45 minutes
Makes: About 24 sandwich cookies
Ingredients
1 cup butter, softened
½ cup sugar
2 large egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1 cup ground almonds (or hazelnuts)
½ tsp cinnamon
Pinch of salt
½–¾ cup jam (strawberry, blueberry, raspberry, Saskatoon, or homemade preserves)
Icing sugar, for dusting
Method
Make dough: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla.
Mix dry ingredients: In another bowl, whisk flour, ground nuts, cinnamon, and salt. Gradually stir into butter mixture until dough forms.
Chill: Divide dough in half, wrap, and chill for at least 1 hour.
Cut cookies: Preheat oven to 180°C (350°F). Roll dough on a floured surface to ⅛-inch thickness. Cut rounds with a cookie cutter. From half the rounds, cut a small shape (star, heart, or circle) to create “windows.”
Bake: Place cookies on parchment-lined baking sheets. Bake 8–10 minutes, until edges are lightly golden. Cool completely.
Assemble: Dust “window” cookies with icing sugar. Spread jam on base cookies, then sandwich with the tops.
Variations
Maple nut: Swap almonds for toasted pecans and add 1 tbsp maple syrup to the dough.
Festive shapes: Use stars and snowflakes for Christmas, or hearts for Valentine’s Day.
Citrus lift: Stir 1 tsp orange zest into the dough for brightness.