Pear Linzer Cookies
Serves: 30
  • 1½ teaspoons baking powder
  • ¾ teaspoon ground anise
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¾ cup pear preserves
  1. Preheat oven to 350°.
  2. In a large bowl, whisk together flour, baking powder, anise, and salt.
  3. In a large mixing bowl, beat together butter and sugar with a mixer at high speed until light and creamy, approximately 5 minutes. Add egg, beating until incorporated. Add vanilla, stirring to combine. Gradually add flour mixture to butter mixture, beating until dough comes together.
  4. Place half of dough between 2 sheets of wax paper. Using a rolling pin, roll out dough to a ⅛-inch thickness. Transfer dough and wax paper to a rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining dough.
  5. Line several rimmed baking sheets with parchment paper.
  6. Remove dough from freezer, and remove wax paper. Place dough on a lightly floured surface. Using a 2-inch fluted round cutter, cut 60 shapes from dough, rerolling scraps as necessary. Place dough rounds 2 inches apart on prepared baking sheets. Using a 1-inch pear-shaped Linzer cutter, cut and discard centers from 30 rounds.
  7. Bake until edges of cookies are light golden brown, 8 to 10 minutes. Transfer cookies to wire racks, and let cool completely. Store at room temperature in an airtight container with layers separated by wax paper.
  8. Just before serving, spread each whole cookie with pear preserves. Top with cut-out cookies. If desired, fill pear shapes with more pear preserves.
MAKE-AHEAD TIP: Cookies can be baked and stored in an airtight container in the freezer for up to 2 weeks. Let thaw completely before assembling.
Recipe by TeaTime Magazine at