Best 7 Double Chocolate Linzer Tart Cookies Recipes

CHOCOLATE LINZER COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate. Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie.

CHOCOLATE LINZER COOKIES

Steps:

• Add unsweetened cocoa powder, all-purpose flour, almond flour, baking powder, and kosher salt to small mixing bowl. Whisk to combine. Set aside.
• Add unsalted butter and granulated sugar to stand mixer. Beat on medium with paddle attachment for 3 minutes. Scrape down the sides of the bowl, if necessary.
• Add eggs and vanilla bean paste to sugar mixture and beat on low for 30 seconds. Scrape down the sides of the bowl, if necessary.
• Add flour mixture to stand mixture and beat on low just long enough for the dough to come together.
• Place dough on plastic wrap, pat down to disc about 1-inch thick. Wrap dough in plastic and refrigerate for 30 minutes and up to 3 days.
• Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper.
• Lightly flour a large cutting board or flat surface. Roll out cold dough to 1/8-inch thickness. Cut dough into circles using a cookie cutter or biscuit cutter. Cut small circles in the center of half the cut shapes.
• Re-roll any leftover dough and cut more cookies.
• Arrange all cut cookies on prepared cookie sheets.
• Bake cookies 12 to 15 minutes, or until light golden around the edges.
• Remove cookie sheets from oven and place on wire rack to cool. Cool cookies completely before filling.
• Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and mint extract to stand mixer. Beat on medium speed for 4 minutes.
• Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and orange extract to stand mixer. Beat on medium speed for 4 minutes.
• Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and strawberry extract to stand mixer. Beat on medium speed for 4 minutes.
• Place semisweet chocolate chips in small bowl. Heat heavy cream in small saucepan or in microwavable bowl until simmering. Pour over chocolate. Set aside for 2 minutes. Stir with spoon until smooth and glossy.
• Top the one solid circle half with about 1 tablespoon of frosting or ganache. Place a second cookie over the filling and press lightly to seal.
• Store leftover cookies in an airtight container for several days.

CHOCOLATE LINZER COOKIES

Steps:

• Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
• Heat oven to 375°F. Roll 1/4 of dough at a time to 1/8-inch thickness between sheets of waxed paper. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch cookie cutter (dip cutter into baking cocoa if desired). Cut small shape from center of some of the cookies if desired. Place on ungreased cookie sheet.
• Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
• Spread about 1/2 teaspoon jam on bottom of whole cookies; top with cutout cookie or another whole cookie. Drizzle with melted chocolate. Let stand until chocolate is firm. 3 dozen sandwich cookies

LINZER TARTS

Steps:

• Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
• Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
• Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
• Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
• Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

DOUBLE-CHOCOLATE LINZER TART COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake 6-8 minutes or until set. Remove from pans to wire racks to cool completely., Spread 1/2 teaspoon melted chocolate on bottoms of solid cookies; refrigerate until firm. Spread 1/2 teaspoon jam on top of chocolate; top with window cookies. Drizzle with remaining chocolate; let stand until set. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Proceed as directed.

CHOCOLATE LINZER COOKIES

Steps:

• In a medium bowl combine flour, cocoa, cinnamon, sugar and almonds.
• Toss lightly with a fork, add butter pieces.
• Gather into a ball.
• Wrap securely in plastic wrap and chill 4 to 5 hours.
• Preheat oven to 350°F.
• On lightly floured surface roll out half of dough.
• Cut put rounds using a 3-inch round biscuit cutter.
• With the remaining half of dough cut out rounds with the same cutter, but also cut a smaller circle(about3/4-inch) in the center, using a bottle cap.
• Place both batches on an ungreased cookie sheet and bake for 8 to 10 minutes.
• Remove from cookie sheet and cool completely.
• Spread plain cookies with jam and cover with a cookie with a whole in the center.
• Sprinkle tops with confectioners' sugar.

LINZER SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Spread hazelnuts in ungreased shallow baking pan. Bake uncovered about 6 minutes, stirring occasionally. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off); cool 5 to 10 minutes. Turn off oven.
• In food processor bowl with metal blade, place nuts and 1/4 cup of the brown sugar . Cover; process with about 10 on-and-off pulses, 2 to 3 seconds each, until nuts are finely ground but not oily.
• In small bowl, mix flour, cream of tartar, baking soda, salt and cinnamon; set aside.
• In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed about 3 minutes or until smooth. Add nut mixture; beat about 1 minute or until mixed. Beat in egg and vanilla. With spoon, stir in flour mixture about 1 minute or just until blended. Shape dough into 2 balls; flatten each ball into a disk. Wrap separately in plastic wrap; refrigerate at least 2 hours until firm.
• Heat oven to 425°F. Remove 1 dough disk from refrigerator. On well floured surface, roll dough with floured rolling pin until about 1/8 inch thick. Cut with 2 1/2-inch cookie cutter in desired shape. On ungreased cookie sheets, place cutouts about 1 inch apart.
• Roll and cut other half of dough. Using a 1-inch square or round cutter, cut out the center of half of the cookies. Reroll dough centers and cut out more cookies.
• Bake 4 to 5 minutes or until edges are light golden brown. Remove from cookie sheets to cooling rack. Cool about 10 minutes.
• Lightly sprinkle powdered sugar over cookies with center cutouts. Or drizzle with powdered sugar icing, and sprinkle with colored sugars or decors. Spread about 1 teaspoon raspberry jam over bottom side of each whole cookie. Top with a cutout cookie. Cool completely, about 1 hour.