Linzertaschen, or linzer cookie hamantaschen, are tender and delicious, without the folding. The perfect purim cookie!
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This recipe will always have a special place in my heart. Why? Let’s go back to 2012 for a minute, shall we?
It was February 2012, 7 months after I started this blog, when I was first offered a column in a large kosher magazine. Nowadays, so many bloggers write for the various magazines, that it’s hard to describe the exhilaration of such a unique (back then) opportunity. So much has happened since then, hundreds of my recipes have been featured in large magazines, my blog has been featured by some of the largest websites in the world, I’ve published two cookbooks, but this magazine opportunity was right at the beginning, and I’ll never forget it.
My first article was scheduled for pre-purim, and I decided to do creative twists on Hamantaschen. In the 7+ years since then, it seems like every possible hamantaschen variety has been done, but back then, it was an easier task. I know many people have trouble shaping these purim cookies and keeping them closed during baking, so I had the idea to make a sandwich cookie, non folded version. And thus, Linzertaschen (named by my father) were born.
Over seven years later, Linzer Cookie Hamantaschen are still one of my favorite hamantaschen twists. The delicately flavored and textured cookies pair so well with the fruity flavor of the jam. And as good as they were back in 2012, I’ve applied some of the knowledge I’ve picked up along the way to make them not just better, but easier. I’ve changed up the flavors, and taken some new photos. I know you’ll love them as much as we do.
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- 1 cup (2 sticks) trans-fat free margarine
- ⅔ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1⅔ cups all purpose flour
- 1⅓ cups ground hazelnuts (almonds will work as well)
- Powdered sugar, for dusting
- Jam of your choice, for filling (I used mixed berry)
- In the bowl of a mixer on medium speed, cream together margarine and sugar until combined and creamy.
- Add egg, vanilla, cinnamon and salt. Beat to combine.
- Turn the mixer to low speed and gradually add the flour and ground nuts; mix until just combined.
- Wrap dough in plastic wrap and place in fridge to chill for at least a few hours, up to overnight.
- Preheat oven to 350. Line a baking pan with parchment paper and set aside.
- On a lightly floured surface, roll a portion of the dough to a little less than ¼ inch thickness. Use a triangle cookie cutter (or a knife) to cut large triangles out of the dough; place on prepared baking pan.
- Use a small triangle cutter (or a knife) to cut a hole in the center of half of the cookies.
- Bake for about 12 minutes, until firm. Set aside to cool completely.
- Repeat with remaining dough and scraps from between the cookies.
- Separate the cop cookies (with the holes cut out) from the bottom cookies. Dust the top ones with powdered sugar.
- Place a small spoonful of jam in the center of each bottom cookie. Place a top cookie over it, then gently press down to spread the filling and push it up through the hole a bit.
- The dough is easiest to work with when cold, so roll half or a third at a time, and keep the rest in the fridge.
- ) Instead of jam, you can use chocolate spread, which will go nicely with the flavor of the hazelnut in the cookies.
- ) To make these year round, you can cut them into a more traditional round shape, or the shape of your choice, such as a heart.
- These cookies can be frozen in an airtight container. However, the powdered sugar will dissolve in the freezer, so for prettiest results, freeze the unassembled cookies, then dust with powdered sugar and fill just before serving.
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Thanks for stopping by! I’d love to hear from you guys. Do you want me to revamp more of my oldest recipes for a whole new audience? – Miriam
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