Cranberry Lemon Linzer Cookies

Prep Time 25 minutes
Cook Time 10 minutes


  • 1 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 cups almond or hazelnut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons lemon zest divided
  • 1/4 teaspoon ground nutmeg
  • 1 can Farmers Market Organic Cranberry Sauce
  • Powdered sugar to finish


  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter & sugar until fluffy.
  2. Add the egg & vanilla extract. Beat until combined.
  3. Sift in the flours, baking powder, salt, 1 teaspoon lemon zest & nutmeg. Mix until dough comes together, about 60 seconds.
  4. Shape dough into a disc, wrap in plastic & refrigerate until chilled, about 2 hours.
  5. When ready to roll out, preheat the oven to 350(f) degrees. Line two baking sheets with parchment paper.
  6. On a lightly floured surface roll out dough to a 1/4 inch thick rectangle. Using your desired cookie cutter, cut out 24 cookies & transfer to prepared baking sheets.
  7. Bake for 8 to 10 minutes, until the edges are golden.
  8. In a separate small mixing bowl stir together cranberry sauce & remaining lemon zest.
  9. Once the cookies are cool enough to handle, evenly spread the sauce on half of the cookies. Top with remaining cookies to create a sandwich & dust with powdered sugar.