Blueberry Linzer Cookies

Blueberry Linzer Cookies

Recipe and photo courtesy of BC Blueberry Council
Nothing screams the holiday season like a dozen white-dusted cookies with decorative cut-outs. What makes these Linzer Cookies special are their darker than normal centres. Frozen BC Blueberries give these cookies a plum-coloured middle. Although they’re not filled with the usual holiday red, Blueberry Linzer Cookies aren’t short of seasonal flavours.


Blueberry Jam Filling
  • 1 cup (150g) Frozen BC Blueberries
  • 1 cup (165g) Sugar
  • 1 pkg (185ml) Liquid Pectin/ or ½ pkg.-28g of powdered pectin 
  • 1 tbsp (15ml) Lemon zest
  • 1 tbsp (15ml) Lemon Juice
  • 2 cups (260g) Cake and pastry flour
  • ½ tsp (5ml) Baking powder
  • ¼ tsp pinch Salt
  • 1 cup (160g) Almonds 
  • ¼ cup (40g) Sugar
  • 1 cup (240g) Unsalted Butter- room temperature
  • ½ cup (80g) Sugar
  • 1 large (50g) Egg
  • 1 large (15g) Egg yolk
  • 1 tsp (5ml) Finely grated lemon zest
  • 1 tsp (5ml) Vanilla Extract
  • ¼ cup (40g) Confectioners’ Sugar


Blueberry Jam Filling
  1. On medium heat and in a small saucepan, mash and break down the blueberries using a potato masher.
  2. Add the sugar, pectin, lemon zest and lemon juice, raise the heat and bring to a rolling boil for 1-2 minutes.
  3. Set aside and cool at room temperature.
  1. In a 350F/160C oven bake the almonds until fragrant and toasted, approximately 5 minutes, allow to cool.
  2. Place the cooled almonds and ¼ cup of sugar in a food processer and process until finely ground, then set aside.
  3. In a separate bowl, whisk together the flour, baking powder and salt, then set aside.
  4. In a large bowl, using a hand or stand mixer, beat together the butter and ½ cup sugar until light and fluffy. Beat in the eggs. Mix in the almond/sugar mixture, lemon zest and vanilla. Mix in the flour mixture in three intervals, paying close attention to not over mix.
  5. Divide the dough into two, half-inch thick discs, then wrap tightly in plastic wrap and refrigerate until chilled and firm, at least 2 hours and up to 2 days.
  6. When ready to bake, place the rack in the centre of the oven, and pre- heat to 350F/160C. Line a large cookie sheet with parchment paper. Remove the dough from the refrigerator and allow to stand at room temperature for 5-10 minutes.
  7. On a generously floured surface, roll out the dough until about ⅛ – ¼ inch thick. Using a 2” or 3” decorative cookie cutter, cut out cookies and place one inch apart on the prepared cookie sheet.
  8. Using a smaller 1” cookie cutter with decorative shape, cut out the centers of half of the unbaked cookies, this will be the top half of the cookie sandwich.
  9. Bake the cookies for 10-13 minutes at 350F/160C until a very light golden. Cookies with cut-outs (for the top) will bake slightly quicker. Make sure to allow them to cool. Repeat with the remaining dough.
  10. Sprinkle icing sugar over the cut-out tops of the cooled cookies. Dollop approximately 1 tsp of the blueberry jam filling in the centre of the bottom halves of the cooled cookies. Top with the sugared, cut out cookies and gently sandwich together.
  11. These cookies can be stored in an airtight container for 2-4 days, however, they are best eaten right away!

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