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Linzer Jam Sandwiches look beautiful and are a delicious and festive dessert at your holiday celebration.


2 1/4 cups WHITE LILY All-Purpose Flour

3/4 cup granulated sugar

1/4 teaspoon kosher salt

1 cup unsalted butter, chilled and cubed

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

Raspberry jam

Confectioners’ sugar



1.Add the flour, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Add the butter and set the mixer to low speed, creaming until the mixture looks crumbly, about 2 minutes. Increase the speed to medium and add the egg, egg yolk, and vanilla and mix until the dough comes together, about 1 to 2 minutes more. 

2.Scoop the dough onto a lightly floured work surface and divide into two clumps. Pat each clump into a 1/2-inch thick disc, wrap in plastic wrap and refrigerate for 45 minutes.

4.Heat the oven to 375 degrees.

5.Line two rimmed baking sheets with parchment paper. Working one disc at a time, roll chilled dough into a large round, 1/8-inch thick. 

6.Select two cookie cutters — rounds and stars are classic — that come in graduated sizes (one large and one small). Use the larger cutter to cut dough into shapes, then use the smaller cutter to stamp out the center of only half of the shapes. (This is the window that the jam will show through when the cookies are sandwiched.). 

7.Transfer all of the shapes to the prepared baking sheets. Bake until cookies are set and just barely golden at the edges, about 11 to 13 minutes. 

8.Transfer to a wire rack to cool completely. 

9.When the cookies are cool, spread the whole shapes with about 1/2 teaspoon of raspberry jam. Sprinkle the stamped-out center shapes with confectioners’ sugar, then sandwich the two pieces together.


Find this recipe and more holiday treats at