Cranberry Filled Linzer Cookies
These traditional cookies feature a sweet cranberry filling.


  1. In a mixer, cream together butter and sugar. When fluffy, add egg. Combine well, then add flour, salt and almond extract. Mix until smooth.
  2. Roll the dough into a ball and refrigerate for 30 minutes.
  3. While dough chills, prepare the filling: Place all ingredients but the almond extract in a medium-sized saucepan. Stir often until berries pop and mixture becomes thick, about 15 minutes. Stir in the almond extract.
  4. Remover from heat and mash with a potato masher or puree in a blender until smooth.
  5. Heat oven to 350 degrees. Roll cookie dough to ¼-inch thickness. 
  6. Cut four dozen shapes with a 2- to 3-inch cookie cutter. With a 1-inch cookie cutter, cut an opening into the middle of half of them.
  7. Bake on the middle rack for 12 to 15 minutes until very light golden. Cool.
  8. On the two dozen uncut shapes, place a teaspoon of filling. Place the cutout shapes squarely on top of each and sprinkle lightly with confectioners sugar.

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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