Ingredients for Blueberry Linzer Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar, for dusting
- 1 1/2 cups frozen blueberries
- Grape Jelly
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
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How to Make Blueberry Linzer Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the cookie dough: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Make the blueberry filling: In a medium saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries have burst (about 5-7 minutes). Remove from heat and let cool completely.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use cookie cutters to cut out desired shapes (hearts are perfect!).
- Place half of the cookies on prepared baking sheets. Spoon a small amount of the blueberry filling onto the center of each cookie.
- Top with the remaining cookies, pressing gently to seal the edges.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
159g
Fat
38g
Carbs
21g
