Cranberry Pepper Jelly Linzer Cookies
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Cranberry pepper jelly Linzer cookies are almond sandwich cookies with a ruby-red center visible through a small cutout. Bake the cookie halves without filling, let them cool completely, dust only the tops with powdered sugar and sandwich with a thin layer of cranberry pepper jelly. Keeping the dough cold makes the delicate cutouts easier to handle.
Jump to ingredients and method
Why this recipe works
These cookies use Grandma Jones’ Cranberry Pepper Jelly in the Mild tasting category. The sweet-tart filling contrasts with buttery almond dough without turning the cookie into a hot appetizer. They are Linzer-style cookies with a pepper-jelly filling, rather than a claim to reproduce a specific traditional family recipe.
For the flavor used here, choose Grandma Jones’ Cranberry Pepper Jelly. Check the product label for current ingredients and storage directions.
Recipe at a glance
- Yield: Approximately 24 sandwich cookies, depending on cutter size
- Preparation: about 40 minutes
- Cooking: about 12 minutes
- plus at least 1 hour chilling and time to cool; baking time is per tray
Ingredients
Cookie dough
- 1 1/2 cups all-purpose flour, spooned and leveled (180 grams)
- 1 cup finely ground blanched almond flour (96 grams)
- 1/4 teaspoon fine salt
- 3/4 cup unsalted butter, softened but not melted (170 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest, optional
Filling and finishing
- 1/2 cup Cranberry Pepper Jelly, stirred smooth; use only as much as needed
- 2 tablespoons powdered sugar, for dusting the tops
- Up to 2 tablespoons extra all-purpose flour for rolling, as needed
Equipment
Mixer, two baking sheets, parchment, rolling pin, approximately 2-inch round or fluted cookie cutter and a 3/4-inch cutter for the centers. A thin spatula helps move chilled cutouts without stretching them.
Allergen note: Contains wheat, almonds, milk and egg. This is not a nut-free cookie.
How to make it
- Mix the dough. Whisk all-purpose flour, almond flour and salt. In another bowl, beat butter and granulated sugar until smooth and lightly creamy, about 2 minutes. Beat in egg yolk, vanilla and optional zest. Add dry ingredients and mix on low just until a dough forms. Scrape the bowl so no dry flour remains; avoid prolonged beating.
- Chill before rolling. Divide dough into two disks, wrap and refrigerate for at least 1 hour until firm enough to roll. If chilled overnight and very hard, let it sit briefly until workable. Do not microwave or warm it into a greasy dough.
- Cut matching halves. Roll one disk between lightly floured parchment sheets to about 1/8 inch thick. Cut rounds, then cut a small center from half of them. Keep equal numbers of solid bases and cutout tops. Transfer to parchment-lined sheets, leaving 1 inch between cookies. Gather scraps gently, chill and reroll only as needed.
- Chill and bake. Heat the oven to 350°F. Refrigerate the cut cookies for about 15 minutes while the oven heats. Bake one tray at a time for approximately 10–13 minutes, until the edges are pale golden. Cutout tops may finish sooner than solid bases, so bake separately if possible. Cool on the sheet for 5 minutes, then on a rack until completely cool.
- Dust and fill. Place cutout tops together on parchment and lightly dust with powdered sugar. Turn the solid bases flat-side up. Spread about 3/4–1 teaspoon stirred jelly on each base, keeping a small border. Add a dusted top and press very gently. Use less filling if it squeezes out; cutter size changes the amount needed.
How to keep the cutout shapes neat
Work with one disk at a time and return soft dough to the refrigerator. Lift cookies with a thin spatula instead of pulling them up by the edge. If the parchment tears at the center cutout, chill the whole sheet briefly before removing the small circle. Too much bench flour makes the finished cookie dry; use just enough to prevent sticking.
Why the jelly is added after baking
An open sandwich-cookie window does not need to bake with the filling inside. Filling cooled cookies keeps the jelly glossy and avoids bubbling or sticking to the tray. Stir thick jelly until spreadable. If necessary, warm it very briefly, then cool it before assembly so it does not soften the cookies or dissolve the powdered sugar.
Plan for a cookie tray
Fill only the cookies you intend to serve soon. The jelly gradually softens the almond cookie, giving a tender sandwich texture; unfilled halves stay crisper. Bake and cool the halves ahead, then fill close to serving. Keep the powdered sugar on the tops only so the visible cranberry center stays clear.
What to serve with it
Serve with tea or coffee and a few plain butter cookies for contrast. A small amount of Pomegranate Pepper Jelly is another fruit-forward option, though the flavor will change. For a warm dessert rather than a cookie, try pepper jelly bread pudding. Browse the dessert recipe hub for more ideas.
Storage and leftovers
Keep unfilled, fully cooled cookies airtight in a cool, dry place for about 3 days, or freeze well wrapped for longer keeping. Once filled, refrigerate airtight and aim to enjoy within 3–4 days for quality; follow the jelly label’s storage instructions. Let chilled cookies temper briefly before serving. Freeze unfilled halves when possible so powdered sugar and filling do not become wet during thawing.
Frequently asked questions
Can I make these without almond flour?
Not by simply replacing it cup for cup with wheat flour. Almond flour changes fat, moisture and tenderness. For a nut-free version, use a separate nut-free sandwich-cookie dough, check all ingredient labels and use this filling and assembly method.
Why did the cookies spread?
Warm butter, warm cut dough or imprecise flour measurement can cause spreading. Weigh the flour if possible and chill the cut cookies before baking. Do not add large amounts of extra flour to rescue an already warm dough.
Can I use Cranberry Habanero instead?
Yes, in the same small filling amount, for a hotter cookie. Cranberry and Cranberry Habanero are different products; tell guests which one you used, especially on a mixed dessert tray.
Why did the sugar disappear?
Powdered sugar dissolves when it contacts warm cookies or wet jelly. Cool the halves fully and dust the cutout tops before assembling, keeping the sugar away from the filling window.
Choose your pepper jelly
Shop Cranberry Pepper Jelly for this recipe, or use Find Your Flavor to compare the eight flavors before choosing. Continue with our dessert collection for another dish.