Bow-eautiful Holiday Wreath Linzer Cookies


Holiday Linzer Cookies

I love these cookies. After seeing them decorated as wreaths by a judge from the t.v. show Top Chef, my daughters and I decided to do the same.  We added the bows. How festive! Wishing you and your families a peaceful holiday season.

Happy baking, hon.

Source: Previous post on Linzer Cookies, Williams-Sonoma Essentials of Baking cookbook, Top Chef judge Richard Blais’ Jelly Wreath Linzer Cookies

Right after cookies come out of the oven, decorate with sprinkles.
Right after cookies come out of the oven, decorate with sprinkles.
We added bows with vanilla icing dyed with red food coloring.
We added bows with vanilla icing dyed with red food coloring.
So pretty!
So pretty!


2 cups (10 oz/315 g) all-purpose flour

1/2 teaspoon salt

1 cup (8 oz/250 g) unsalted butter, room temperature (or margarine)

3/4 cup (3oz/90 g) confectioner’s sugar, plus extra for dusting

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

6 Tablespoons seedless raspberry jam (I used strawberry jam)


  1.  In a small bowl, combine flour and salt. Set aside.
  2. In a large bowl, combine butter (or margarine) and confectioner’s sugar. With mixer on medium speed, beat until smooth. Add vanilla and almond extracts and beat on low speed until well-blended.
  3. Add dry ingredients to butter/sugar mixture and beat until dough comes together in large clumps.
  4. Press dough together into a ball, divide into half, and form each half into a ball. Flatten each ball into a 5 inch (13 cm) diameter disk, wrap in plastic wrap, and refrigerate until firm, about 40 minutes.
  5. Position rack in middle of oven and preheat to 325 degrees F (165 C). Line two rimless baking sheets with parchment paper.
  6. Lightly dust work surface and rolling pin with flour.  (TIP:  Dough can be rolled out sandwiched between two pieces of wax paper.) Roll out dough 1/4 inch (6 mm) thick.  Make sure dough doesn’t stick to work surface by sliding a thin metal spatula under dough to loosen it.
  7. Cut out cookies with larger shape.  Cut out center of HALF the cookies with smaller shape. Place shapes on prepared baking sheets. Press dough scraps together and repeat rolling and cutting process. The small center cut-outs can be baked along with the cookies.
  8. Bake cookies until edges are light brown, 12-15 minutes. Let cookies cool on baking  sheets for 5 minutes, then transfer them to wire racks to cool completely.
  9. Decorate with sprinkles.
  10. Leaving a 1/4 inch (6 mm) border uncovered, spread about 1 teaspoon of jam over each cookie without a cut-out.  (TIP:  If cookies rise a tiny bit while baking and aren’t flat, spread jelly on the BOTTOM of the cookies without a cut-out. That way, the two flat halves will mesh seamlessly.)
  11. Decorate with bows. We mixed red food coloring in white icing and used a piping bag with a thin tip to create the bows.
  12. Store in an airtight container at room temperature up to 4 days.

Yield: This depends on the size of your cookie cutters. This batch yielded 24 cookies sandwiches and 24 miniature cookies.

Vegan:  There are no eggs in this recipe and margarine can be substituted for butter.


2 thoughts on “Bow-eautiful Holiday Wreath Linzer Cookies

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