Tomato Linzer Cookies
Servings: 12 cookies
A playful twist on a classic treat, these Tomato Linzer Cookies blend sweet and savory flavors for a truly unique bite. What is a Linzer Cookie? Traditionally, they are delicate sandwich cookies made with buttery almond dough and filled with jam, showing a peek of filling through a cut-out top. In this version, our Dei Fratelli Low Sodium Diced Tomatoes are cooked down into a rich, lightly sweet tomato jam that pairs beautifully with the nutty cookie base. The result is a delightful balance of warmth, sweetness, and subtle tomato brightness — a cookie that’s both unexpected and unforgettable.
Ingredients:
For Tomato Jam
- 1 14.5 oz. can Dei Fratelli Low Sodium Diced Tomatoes, drained
- 1 1/2 Cups Brown Sugar, packed
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Honey
- 1/2 Tbsp. Ginger, ground
- 1/4 tsp. Cinnamon
- 1/4 tsp. Cloves
- 1/4 tsp. Sea Salt
For Tomato Linzer Cookies
- 1 1/2 Cups Butter, softened
- 1 Cup Granulated Sugar
- 2 tsp. Lemon Juice
- 2 Egg Yolks, room temperature
- 2 tsp. Vanilla Extract
- 2 2/3 Cups All Purpose Flour
- 1 1/2 Cups Almond Flour
- 1/2 tsp. Sea Salt
- Powdered Sugar, as needed
Instructions:
Instructions for Tomato Jam
- Combine all of the ingredients for the Tomato Jam in a medium pot and bring these ingredients to a boil over medium-high heat.
- Allow your jam to simmer to 20-30 minutes or until it is thick and sticky.
- Let the jam to cool before adding to your cookies. The jam can also be made ahead of time stored for up to 7 days in your refrigerator.
Instructions for Tomato Linzer Cookies
- To make your cookies, cream together softened butter, sugar, lemon zest, and vanilla extract using either a hand mixer or a stand mixer.
- Once the butter mixture is light and fluffy, after about 6 minutes of mixing, add in the egg yolks and mix for another 2 minutes, or until well combined.
- Turn off your mixer and add in both the all purpose flour and almond flour.
- Mix in the flour by hand until well combined to create your cookie dough.
- Divide the cookie dough in half and mold each portion into flattened rounds. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Once ready, roll out each dough portion to 1/8" thick and cut out your cookies using your preferred cookie cutter shape.
- Transfer your cookies to a parchment paper lined cookie sheet. Once transferred, cut out a center portion of half of your cookies. This will be where you will add the Tomato Jam after baking.
- Preheat oven to 350 F.
- Refrigerate the cut cookies again for 15-20 minutes.
- Bake your cookies for 12-15 minutes or until they are slightly golden brown on the edges.
- Once baked, allow the cookies to fully cool on a cooling rack or on your kitchen counter or table.
- Begin assembling your cookies: Grab your whole cookies; the ones without the center cut out, and place a tablespoon amount of jam on each one. Grab your other cookies and place each one on top of the ones with the jam, to make a cookie sandwich.
- Finish off your cookies by dusting with powdered sugar and serve with your other favorite holiday desserts.