Apricot Oat Linzer Cookies

The cookie dough in this recipe vaguely reminds me of a graham cracker both in taste and texture, and the apricot jam pairs so well with it. I simply love the combination!

I originally saw this recipe in a recent TeaTime Magazine (Sept/Oct 2023 issue), although they filled theirs with apple butter, which I’m sure is also very tasty. Of course, I tweaked the recipe to suit me, and I am quite happy with the result!

History of Linzer Cookies

The history for these cookies comes from Austrian and German immigrants who brought the tradition and recipe to America. The cookies are named after the Linzertorte, a nut pastry covered with fruit preserves and a lattice top.

Bakers then developed cookies using Linzertorte dough, with cutout shapes of stars, hearts, or circles, with a second cutout in the center of the top cookie (called the Linzer eye). They would then sandwich the two together between jam. Black or red currant preserves are traditional, as is raspberry, but some cooks use lemon curd or even hazelnut chocolate spread.

This recipe takes the traditional dough to a whole new level replacing the almond flour with ground old-fashioned oats and pecans. You could also use English walnuts, if you’re running short on pecans.

I had in mind to use fig jam with this cookie, but after tasting a sample, decided it was too sweet, and much preferred the tartness of the apricot preserves. Plus, I made these for a baby shower tea party, and used teddy bear cutouts for the “eye,” but any shape would be lovely.

More Tea Party Cookies

Ingredients for Apricot Oat Linzer Cookies

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

Special Tools for Linzer Cookies

To make Linzer Cookies, you’ll need a pastry rolling pin, an offset spatula, and if possible, a Linzer Cookie Cutter Set. The traditional size for these cookies is 2-inches, but I’ve made them larger using cookie or biscuit cutters. See my recipe for Linzer Cookies with Strawberry Preserves for how I used them.

I now own the special Linzer cookie cutters and purchased the Jokumo brand vs Wilton because of the extra holiday cutouts they offer. They are very sweet and make cutting Linzer cookies quite easy. If you plan to add these cookies to your annual holiday recipes, I would encourage you to add one of these cutting sets to your baking tools.

Gather your ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.

Prepare the Flour

Using a food processor, combine the all-purpose flour, old-fashioned oats, and pecans. Pulse to grind into a semi-fine flour.

If desired, you may substitute English walnuts for the pecans, without noticing much difference in taste.

In a medium bowl, combine the processed flour mixture, baking powder, ground cinnamon, and salt. Whisk to combine.

Using a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about three minutes. Scrape the bowl as needed. Add the egg and vanilla extract, mixing to combine.

Gradually add the oat mixture to the creamed butter, mixing just to combine. Scrape the bowl as needed, and do not overbeat.

Wrap the dough in plastic wrap and refrigerate until firm, about 40 minutes.

Cut Out the Cookies

Preheat oven to 350°F. Remove the dough from the refrigerator and allow it to sit at room temperature for 5 minutes for better workability. Divide the dough in half.

On a lightly floured surface, roll half of the dough out to about 1/8″ thickness. Cut dough with cookie cutters and transfer with an offset spatula to a cookie sheet lined with parchment paper or a silicone baking mat. Repeat until all the dough has been used.

Try to work quickly. If the dough becomes too soft (or sticky), you may refrigerate it for a few minutes until chilled and more workable. It also helps to dip the cookie cutter (and the offset spatula) in flour before each cut and before transferring cookies to baking sheet, to prevent sticking.

Place the first baking sheet in the refrigerator while you finish up the rest of the cookie dough.

Once the cookies have cooled completely, it’s time to assemble them. Pair cutout tops with bottoms, matching size and shapes.

Spoon apricot preserves onto the bottom cookies, spreading to the outer edges.

Place the tops of the cookies onto the jam, pressing lightly to attach and line up with the pattern. If the cookies have not already been sprinkled with sugar, you may opt to sprinkle the tops with powdered sugar.

I’ve made these cookies with sugar and without. If you want a bit of decoration or for the cookies to have a bit of sparkle, go ahead and decorate with either sparkling sugar or powdered sugar. But they are also quite good without this topping.

This recipe will make 36-40 assembled cookies. Store in an air-tight container for 5-7 days or freeze for up to 3 months.

Serve these pretty sandwich cookies at a tea party or give as Christmas gifts.

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