These traditional cookies feature a sweet cranberry filling.


  1. In the bowl of a stand mixer, cream butter and sugar until fluffy. Add the egg and mix until well combined. Add 3 ½ cups flour, salt and almond extract and mix until smooth. Roll dough into a ball and refrigerate for 30 minutes. If dough is too sticky, add additional flour.
  2. While dough chills, prepare the filling. In a medium-size saucepan over medium heat, combine cranberries, sugar, salt and water. Stir often until berries pop and mixture thickens, about 15 minutes. Stir in the almond extract. Remove from heat and mash with a potato masher or puree in a blender until smooth.
  3. Heat oven to 350 degrees. Roll out cookie dough to ¼-inch thickness. Cut out 48 cookies with a 2- to 3-inch cookie cutter. In half the cookies, cut an opening in the center with a 1-inch cookie cutter. (Holiday shapes are a great option for this!) Make sure not to handle chilled dough too much. If it becomes too soft, place it back in the refrigerator for about 10 minutes.
  4. Place all shapes on a baking sheet and bake in the center of the oven for 12 to 15 minutes until very light golden. Cool completely.
  5. On the 24 uncut shapes, place a teaspoon of the filling. Place the cut shapes on top of the uncut shapes. Dust lightly with powdered sugar.

Cranberry Linzer Cookies

Tips & Notes

  • Try not to handle the dough too much. If it becomes too soft, put it back in the refrigerator for about 10 minutes.
  • The filling recipe should be exactly enough to cover two dozen cookies.


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