Acorn Linzer Sandwich Cookies

acorn linzer cookies
Photo: Pernille Loof
Prep Time:
50 mins
Total Time:
2 hrs 30 mins

Look out Santa—squirrels and party guests alike will be tempted to grab one of these acorn-stamped Linzer cookies from your plate. Finely ground pecans and a little confectioners' sugar mixed into the dough creates a sandy-like cookie texture that melts in your mouth. When the delicate cookies are then sandwiched with a bright cherry jam, you can't blame a squirrel for trying!


  • 2 cups unbleached all-purpose flour, plus more for dusting

  • ½ teaspoon baking powder

  • ¾ cup pecan halves (3 ounces), toasted

  • 2 tablespoons confectioners' sugar, plus more for sprinkling

  • teaspoon kosher salt

  • teaspoon ground cinnamon

  • 1 stick cold unsalted butter, cut into small pieces

  • ¼ cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 1 large egg, room temperature

  • ½ cup cherry jam, whisked


  1. In a medium bowl, whisk together flour and baking powder. Pulse pecans with confectioners' sugar, salt, and cinnamon in a food processor until finely ground. Transfer pecan mixture to the bowl of a stand mixer fitted with paddle attachment.

  2. Add butter and granulated sugar to bowl with pecan mixture and beat on medium speed until fluffy, 3 minutes. Beat in vanilla and egg. Reduce speed to low; add flour mixture and beat until combined. Divide dough in half. Working with one portion at a time, place dough between two pieces of lightly-floured parchment paper and roll out to 1/8 inch thickness. Refrigerate until firm, 30 minutes.

  3. Preheat oven to 375°F. Cut out rounds with a 2 1/2-inch fluted cutter. Cut out centers of half of rounds with a 1-inch acorn cutter; reroll scraps and cut out more cookies. Arrange cookies 1 inch apart on parchment-lined baking sheets. Bake, rotating sheets once, until pale golden, 10 to 12 minutes. Transfer to wire racks; let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)

  4. Dust acorn-cutout cookies with confectioners' sugar. Spread 1 teaspoon jam on bottom of remaining cookies, then sandwich together. (Filled cookies are best eaten the same day.)

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