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Chocolate Linzer Cookies

These chocolate cookies have a layer of dark chocolate and raspberry jam for an indulgent treat!
Course Dessert
Keyword Christmas, Valentine
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 cookies

Ingredients

Chocolate Cookies

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Filling

  • ½ cup raspberry jam
  • 2 ounces dark chocolate, cut into pieces
  • Decoration
  • powdered sugar, for dusting

Equipment

  • 1 small to medium round or fluted round cookie cutter
  • small heart shaped cookie cutter
  • small fine mesh strainer

Instructions

Chocolate Cookies

  1. In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  2. In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated.
  3. Add half of the flour mixture and mix on low speed until combined. Add the remaining half of the flour and mix until combined.
  4. Roll the dough into a large ball and then flatten into a disk. Wrap in plastic wrap and refrigerator for 30-60 minutes.
  5. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  6. Transfer the dough to a floured surface and roll out to ⅛ - ¼ inch thickness.
  7. Cut out the cookies using a small to medium round or fluted round cookie cutter.
  8. Cut out a small heart in the center of half of the cookies.
  9. Transfer the cut-out cookies to the prepared baking sheets and place in the refrigerator for 15 minutes.
  10. Bake cookies for 12 minutes or until the edges are beginning to brown. Let cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.

Filling

  1. Once the cookies have cooled, melt the dark chocolate in a double boiler or in a microwave safe bowl in the microwave. Make sure to check and stir frequently.
  2. Using a small spatula, spread a thin layer of chocolate on the bottom cookies (without the cut out heart).
  3. Let the chocolate set while warming the jam in the microwave. The jam should be easy to spread but not liquid. If starting with room temperature jam, this step might not be necessary.
  4. Using a small spatula, spread the jam on top of the white chocolate. Be careful not to overfill the cookies.

Assembly

  1. Place the top cookies (with the cut out hearts) on a piece of parchment or wax paper. Using a fine mesh strainer, gently dust the tops of the cookies with powdered sugar.
  2. Carefully place the top cookies onto the bottom cookies. These cookies are best enjoyed within a few days of being assembled.