Turn crispy almond cookies filled with raspberry jam or lemon curd into beautiful flowers with colorful petals. These delicate Linzer Cookie Daisies will make wonderful treats for Mother’s Day, a bridal shower, an afternoon tea, or a birthday party.
Linzer Daisy Cookies
It’s wonderful to create a special treat for someone who truly appreciates it. These beautiful Linzer Cookie Daisies were made for my mom’s birthday celebration and she thought they were fabulous. She liked them so much that she took all the left overs home to enjoy. I love that!
It makes me feel good when someone enjoys my homemade treats enough to want to hoard them. That’s the highest compliment I can get.
Update: I originally posted this recipe on May 2, 2016. Since that time my mom has requested that I make these cookies for just about any occasion. With her birthday fast approaching I thought it would be a great time to make a batch and to film a video tutorial to share with you.
She was so excited to get her freshly baked batch of Linzer Cookie Daisies and wouldn’t share a single one with my cookie loving dad. Not to worry though, I sent him home with a batch of homemade mini cheesecakes (recipe coming soon.)
Mother’s Day will be here before we know it. I know what I’ll be making for my mom! How about you?
What’s not to love about these crisp daisy shaped almond cookies that are speckled with lemon zest and are sandwiched with a layer of sweet raspberry jam or tart lemon curd and sprinkled with powdered sugar?
They are my mom’s absolute favorite cookies and she loved that I cut them into daisies.
I’ve seen Linzer Cookie Daisies with a whole cut in the middle so it looks like they have a yellow center. I thought the daisies would look prettier if the color was in the petals so I made the cuts around the petals. I love how the color of the filling shows through and hope you do too.
Linzer Cookie Daisies
You can find the supplies needed to make these cookies at Amazon.com (commission earned for sales)
- 1 cup blanched almond slivers*
- 3/4 cup granulated sugar divided
- 2 cups all purpose flour 260 grams
- 1/2 teaspoon table salt
- 1 tablespoon lemon zest
- 1 cup 2 sticks butter, softened
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
- powdered sugar to dust over cookies
- 1/2 - 3/4 cup raspberry jam or lemon curd
- You can use 4 ounces of almond meal in place of the slivered almonds. Toasting the almond meal will bring out the flavor but processing it in the food processor is unnecessary.If you use the almond meal, simply cream all of the sugar with the butter.
Heat oven to 350 degrees Fahrenheit.
Spread almonds out on a baking sheet, and toast for about 5 minutes, until golden brown.
Remove and pour nuts into the bowl of a food processor and let cool for at least 10 minutes.
Add 1/4 cup of the sugar and pulse until the nuts become finely ground.
Whisk flour, salt, and lemon zest together.
Cream butter and 1/2 cup sugar together just until it becomes pale yellow.
Stir in vanilla then egg yolks and mix until combined.
Mix in the ground almonds.
Add dry ingredients and mix just until combined.
Remove dough from bowl, divide in half, then flatten into two discs.
Refrigerate for 10-15 minutes.
Dust a silicone mat or cutting board with flour.
Roll 1 disc of cookie dough out to 1/8 inch thickness.
Cut 12 daisies using a 4 inch daisy shaped cookie cutter.
Remove excess dough and freeze daisies for 5 minutes until firm.
Move cookies to a parchment lined baking sheet and bake for 12-16 minutes until lightly golden brown.
Roll the remaining dough and cut 9 or 10 daisies.
Use 1 1/4 inch tear drop cookie cutter to cut out holes in each petal, leaving a small border around the edge of the cookie.
Remove excess dough.
Re-roll dough until you get 3 more daisies with holes in the petals.
Freeze the 12 cut-out daisies for 10 minutes then move to parchment paper lined baking sheet.
Bake for about 12-14 minutes until lightly golden brown.
Allow the cookies to cool completely, then dust with powdered sugar.
Spread raspberry jam or lemon curd on the whole daisy cookies.
Place one cut-out cookie on top of the jam and gently sandwich the cookies together.
Notes about these Linzer Cookie Daisies
- Linzer cookies are crisp and have a slightly sandy texture.
- These cookies will soften once sandwiched with the filling.
- To ensure crisp cookies, fill them about an hour before serving. Of course, they are darn good once they soften up too.
- The linzer cookies will keep for up to a week if stored in the refrigerator.
- Fill your linzer cookie daisies with raspberry jam or lemon curd. Other jams, preserves, jellies, and spreads will work well too.
- Be sure to dust your cookies with powdered sugar before you sandwich them together so the jam or curd really show through.
- If you want to freeze them, place the plain cookies in an airtight container and freeze for up to a month then remove them and fill them before serving.
NEW VIDEO TUTORIAL FOR DAISY LINZER COOKIES
If you like this Linzer Cookie Daisies recipe you might also like these other pretty daisy themed food crafts…
Here’s another way to make Linzer Cookies for your mom on Mother’s Day…
If you recreate these Linzer Cookie Daisies
be sure to link to this tutorial and send a picture to email@example.com,
so I can share it in my Readers’ Gallery.