Cranberry Linzer Cookies

A delightful way to use up leftover cranberry jelly after Thanksgiving gatherings, or you can use any seedless spread you prefer.

  • Prep time: 15 min
  • Makes: about 30 cookies
  • Cook time: 8 min

Nutritional Information


  • Calories 160
  • Fat 8 g
  • Saturated Fat 4 g
  • Cholesterol 25 mg
  • Carbohydrate 19 g
  • Fibre 1 g
  • Sugars 7 g
  • Protein 2 g
  • Sodium 50 mg
  • Potassium* 40 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


1 cup / 250 ml
Softened unsalted butter
3/4 cup / 175 ml
granulated sugar
1 tsp / 5 ml
vanilla extract
1/2 tsp / 2 ml
Island Gold Free Run eggs
1 tbsp / 15 ml
whipping cream
1 package / 100 g
finely ground almonds (about 1 cup/250 ml)
3 cup / 750 ml
all purpose flour
icing sugar (for rolling and decorating)
1 cup / 250 ml
cranberry jelly or seedless raspberry jam
2 tsp / 10 ml
orange juice (or orange liqueur)


  1. Beat butter, sugar, vanilla and salt until fluffy. Add egg and cream; beat just until smooth, scraping bowl as needed.
  2. Blend flour with almonds; add to mixer and beat on low until a thick dough forms. Form dough into two flat discs and chill for 1 hour.
  3. On a work surface dusted with icing sugar, roll dough out 1/4-inch (5 mm) thick and cut into shapes using cutters. Use a smaller cutter to cut out shapes from the centers of half of the cookies. Place cookies on parchment lined baking sheets; chill for 15 minutes before baking.
  4. Preheat oven to 375°F (190°C).
  5. Bake, in batches, for 8 to 10 minutes or until golden around the edges. Cool completely on baking sheets.
  6. Meanwhile, melt cranberry jelly with juice in a small saucepan set over medium-low heat until smooth. Cool to room temperature.
  7. Spoon 1/2 to 1 tsp (2 to 5 ml) jelly onto the underside of one whole cookie. Gently sandwich with a cut-out cookie, allowing jam to show through. Dust with icing sugar (if desired).


  • PRO TIPS: Use a thin metal spatula, sliding under dough to gently loosen and transfer cut outs from your work surface to the baking sheets in order to keep their shape.
  • Round or basic shaped cookies will hold more filling than more intricate shapes.
  • Store unassembled cookies in an airtight container at room temperature for up to 3 days. Store assembled cookies for up to 1 day at room temperature. Freeze assembled or unassembled cookies, between layers of parchment for up to 1 month.
  • Use the smaller cutters to make extra mini cookies from the scraps of the dough rather than re-rolling.