Linzer cookies are something that I remember eating in my grandparents’ kitchen as a child. They always seemed to have tins of cookies and Linzer cookies were one of my favorites with that delicious combo of raspberry jam and buttery cookies.

It’s a cookie that not only brings all the warm fuzzy feelings but it’s also fun to make. The hardest part is waiting for them to cool before you add that jam.

I used my classic roll out sugar cookie recipe and some cookie cutters my mother has given me that not only helped bring memories of baking together but gave them some extra love. Even though we are apart during these uncertain times we can still share the joy and love of baking together.

Once you roll out the dough, cut out the cookies and remember to make half with holes in the middle. They can be any shape as long as the hole is no larger than two thirds the area of the cookie. If the hole in the middle is too large than the cookie will crumble while baking if it doesn’t fall apart trying to move it to the baking sheet. Also make sure they are no thinner than a quarter inch.

After they are baked and cooled for at least twenty minutes set the cookies with holes on parchment paper and dust with powdered sugar.

Take the whole cookies and spread a spoonful of any jam, that you have available or is safe for your household, into the center.

Place the now dusted cookie over the jam cookie and press together.

Now you have the perfect piece of nostalgia that not only fits in your hand but extra tasty without any of the allergens. Enjoy!