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Linzer Cookie Tart

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  • Prep 25 min
  • Total 3 hr 45 min
  • Servings 8
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Two classic Austrian sweets inspired this showstopping centerpiece dessert. First, there was the Linzer torte, the lattice-topped pastry filled with fruit preserves and nuts. Then came Linzer cookies, a smaller and simpler version of the larger, more complex predecessor. Our spin blends one characteristic from each: the simplicity of the cookies and the larger format of the torte—and there you have the Linzer Cookie Tart! It starts with a base of Betty Crocker sugar cookie mix that’s supplemented with some finely ground almonds for texture, plus lemon zest and a hint of cinnamon for flavor. The filling is done in two layers: a lemon-spiked cream cheese goes on first and, on top of that, raspberry jam. Pairing the two gives you a luscious, indulgent dessert that strikes the right balance between cookie and filling. Cut out a star from the top cookie layer of the tart so that everyone can get a view of the ruby-red raspberry jam ( psst … the cream cheese layer helps to make the red of the jam stand out more, too!). Just before you bring it to the table to oohs and aahs, sprinkle with a snowy dusting of powdered sugar—your guests will be joyful and you’ll feel triumphant.
Updated Oct 22, 2019



  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2 cup butter, softened
  • 1/3 cup finely ground almonds
  • 4 oz (half of 8-oz package) cream cheese softened
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon zest
  • 1 egg


  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup seedless raspberry jam


  • 1 teaspoon powdered sugar
Make With
Gold Medal Flour


  • 1
    In large bowl, stir Cookie ingredients until well blended. Divide dough in half. Shape each piece into flattened round; wrap in plastic wrap. Refrigerate at least 2 hours until dough is firm and cold.
  • 2
    Heat oven to 375°F. Line two large cookie sheets with cooking parchment paper; spray with cooking spray.
  • 3
    For top of cookie tart: Remove one piece of dough from refrigerator; place on center of cookie sheet. Using floured rolling pin, roll dough to 9-inch circle, 1/4 inch thick. Place 8-inch cake pan or bowl, top-side down, over dough, and lightly press into dough to mark an outline. Using small knife, cut around outline. Remove cake pan and any dough scraps from cookie sheet; set scraps aside. Bake 13 to 15 minutes or until cookie is light golden brown and edge is set. Immediately cut out star from center using 4-inch star cutter. Gently lift out cutout using small knife to help if needed; discard or save for another use. Cool on cookie sheet 10 minutes. Remove to cooling rack, leaving cookie on cooking parchment paper.
  • 4
    For bottom of cookie tart: Remove remaining piece of dough from refrigerator, and repeat rolling and cutting steps on second cookie sheet. Combine leftover pieces of dough into ball; wrap in plastic wrap and refrigerate (see tip for using up). Repeat baking and cooling for cookie—except do not cut out star from bottom cookie. Cool both cookies completely, about 30 minutes.
  • 5
    When ready to serve, in small bowl, mix 4 oz cream cheese, 1/4 cup powdered sugar and 1 teaspoon lemon zest until blended. Remove cooking parchment paper from bottom cookie, and place on serving platter bottom side up for base. Spread cream cheese mixture evenly over cookie, leaving 1/2-inch border. In small bowl, place jam. Stir with whisk until smooth. Spread jam over cream cheese layer. Remove cooking parchment paper from top of cookie, and place on top of filled cookie base. Sprinkle 1 teaspoon powdered sugar over top cookie. Cut into wedges. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To use up leftover cookie dough, heat oven to 375°F. Remove cookie dough from refrigerator, and remove plastic wrap. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove to cooling rack, and cool completely. Makes 10 cookies.
  • tip 2
    To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.


460 Calories, 23g Total Fat, 5g Protein, 58g Total Carbohydrate, 34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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