Area Cooks Share Recipes:  Linzer Cookies

The perfect blend of taste and color

By Lorna Carlisle
Lorna Carlisle bakes Cardamom Cream Cheese Linzer Cookies from a King Arthur Baking Company recipe. Photo: Lorna Carlisle

Cardamom Cream Cheese Linzer Cookies (from King Arthur Baking Co. )

½ cup (92 g.) vegetable shortening
8 Tbsp. (113 g.) unsalted butter, softened
1 ½ cups (298 g.) sugar
4 oz. (113 g.) cream cheese, softened
1 large egg
1 tsp. vanilla extract
½ tsp. ground ginger
½ to 1 tsp. ground cardamom
½ tsp. baking soda
½ tsp. salt
4 cups (480 g.) all-purpose flour
Other ingredients:
Jam or preserves of your choice
Confectioners’ sugar for sprinkling

In large bowl, beat together the shortening, butter, sugar, and cream cheese until smooth. Mix in the egg and vanilla. Add the spices, baking soda, salt, and flour. Mix until the dough comes together. 

Divide the dough into quarters and place each one on a sheet of parchment. Roll the dough to a rough 9” x 13” rectangle about ½” thick. Stack the pieces of parchment on a baking sheet, cover with plastic, and refrigerate for at least an hour.

Preheat oven to 375 F.  Line baking sheets with parchment.

Lightly flour work surface. Roll out each piece of dough until approximately 1/8” thick. Cut into rounds or whatever shape you choose. Half of these cookies should have a hole (or other shape) cut into it before baking. 

Bake approximately 8–10 minutes (until edges just begin to brown). Remove from oven and let cool on the pan for 5 minutes before transferring to cooling rack. 

Assemble by placing jam or preserve on solid cookie and top with cookie that has the hole.  Once completely cooled, dust with confectioners’ sugar.