Elizabeth Ho’s Linzer Cookie Recipe

Master the art of making elegant linzer cookies with citrus curd filling

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Jun 20, 2025

Master the art of making elegant linzer cookies with citrus curd filling

Elizabeth Ho’s Linzer Cookie Recipe: The Perfect Holiday Classic

Linzer cookies have long been a staple of holiday baking traditions, and Elizabeth Ho’s recipe proves that these elegant sandwich cookies are easier to make than you might think. With their delicate layers of buttery shortbread and luscious filling, linzer cookies have become the standout star of any cookie box. What makes Elizabeth Ho’s approach particularly appealing is the versatility of her recipe—it’s endlessly adaptable to fit whatever craving strikes you at any given moment. Whether you’re preparing for a festive gathering, a cookie exchange, or simply want to impress family and friends with homemade treats, this recipe delivers impressive results without requiring advanced baking skills.

What Are Linzer Cookies?

Linzer cookies are the ultimate sandwich cookie, representing a traditional Austrian recipe that has been adapted into a beloved treat enjoyed worldwide. These lightly spiced sandwich cookies typically feature a crumbly shortbread base, a sweet filling, and are often finished with a generous dusting of powdered sugar. The beauty of linzer cookies lies in their versatility—while they maintain the essential formula of a butter-based cookie with a decorative cutout in the top, the filling options are virtually limitless. From classic jam to rich chocolate ganache or bright citrus curd, these cookies can be customized to suit any flavor preference or seasonal occasion.

The Magic of Citrus Curd Filling

One of the standout features of Elizabeth Ho’s linzer cookie recipe is the homemade citrus curd filling. This silky, luxurious spread elevates the cookies from simple to sophisticated. The citrus curd recipe yields just over one cup, providing enough to generously fill your cookies with some leftover for other culinary adventures. Made with fresh citrus juice, eggs, sugar, and butter, this curd is a labor of love that develops its characteristic thick, spreadable consistency through patient cooking over a double boiler.

Creating citrus curd requires attention and time, but the reward is a filling that captures bright, tangy flavors perfectly balanced with richness. The process of making the curd involves whisking together citrus juice with whole eggs and egg yolks, sugar, and salt, then cooking this mixture over simmering water while stirring constantly. The transformation happens gradually—the mixture thickens as the eggs cook, eventually reaching the perfect consistency where a spatula leaves a visible trail through the curd. This journey typically takes up to 25 minutes and requires patience, but rushing this step compromises the final texture.

Ingredients You’ll Need

For the Citrus Curd (makes just over 1 cup):

– 1/3 cup (78 ml) citrus juice
– 1 large egg
– 2 large egg yolks
– 1/3 cup + 1 tablespoon (75 grams) granulated sugar
– Pinch of sea salt
– 1/2 cup unsalted butter, cut into 8 pieces

For the Cookies:

– 2 1/4 cups (282 grams) all-purpose flour
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon salt
– 1 cup (2 sticks, 225 grams) unsalted butter, softened
– 1/2 cup (64 grams) powdered sugar
– 2 tablespoons (25 grams) granulated sugar
– 1 teaspoon vanilla paste or seeds from 1 vanilla bean
– 1 teaspoon orange zest

Step-by-Step Instructions for Making Citrus Curd

Step 1: Set Up Your Double Boiler

Begin by bringing a small pot filled with a few inches of water to a boil. You’ll want to use a medium-sized heat-proof glass or stainless steel bowl that can sit securely atop the pot without touching the water directly. This setup creates a gentle, indirect heat that prevents the eggs from scrambling.

Step 2: Combine Your Curd Ingredients

In your heat-proof bowl, whisk together the citrus juice, whole egg, egg yolks, sugar, and salt until well combined. The whisking helps incorporate air and ensures even distribution of ingredients.

Step 3: Cook Over Gentle Heat

Place the bowl on top of the pot of simmering water, creating your double boiler setup. Using a rubber spatula, cook the mixture while stirring constantly. This constant stirring is essential—it prevents lumps from forming and ensures even cooking throughout. Continue cooking until the mixture becomes very thick, thick enough that when you run your spatula through it, the mixture leaves a visible trail. This process typically takes up to 25 minutes.

Step 4: Add Butter and Cool

Once your curd has reached the desired thickness, remove the bowl from heat. Stir in the butter pieces, one at a time, allowing each piece to fully incorporate before adding the next. This creates a smooth, luxurious texture. Gently press plastic wrap directly over the surface of the curd to prevent a skin from forming. Refrigerate overnight or until fully cooled before using.

Step-by-Step Instructions for Making the Cookies

Step 1: Cream Your Butter and Sugars

In a large bowl, beat together the softened butter, both sugars, orange zest, and vanilla using the paddle attachment of a stand mixer (or by hand with an electric mixer). Beat for about three minutes until the mixture becomes light, fluffy, and creamy. This step is crucial for incorporating air into the dough, which contributes to the desired texture of your finished cookies.

Step 2: Combine Dry Ingredients

Add the flour, cardamom (if using—it adds a subtle warmth that complements the citrus), and salt to your butter mixture. Mix on low speed until the dough just starts coming together into moist clumps. Be careful not to overmix, as this can develop too much gluten and result in tough cookies.

Step 3: Chill Your Dough

At this point, you have a choice: you can press the dough into a disc, wrap it in plastic wrap, and refrigerate or freeze it for baking another day. If you choose this option, let it soften slightly before rolling out. Alternatively, you can proceed directly to the next step.

Step 4: Roll Out the Dough

Roll out the dough immediately after making between two sheets of parchment paper to a 1/4 inch thickness. Using parchment paper on both sides prevents sticking and makes cleanup remarkably easy. Place the rolled-out dough, still on the parchment, onto a large surface such as a hard placemat, cutting board, or cookie sheet. Freeze for at least 20 minutes until the dough is firm enough to cut cleanly.

Step 5: Cut Your Cookies

Preheat your oven to 350°F and line two cookie sheets with parchment paper. Using your cookie cutter (or the rim of a cup), cut out an even number of cookies—you should yield 28 to 34 cookies if using a 1.5 to 2-inch diameter cutter. This is important: using a smaller cookie cutter or the back of a piping tip, cut a small hole from the center of exactly half of your cookie cut-outs. This creates the signature sandwich cookie appearance, with the cutout allowing the filling to peek through.

Step 6: Bake Your Cookies

Place the cut-outs on your cookie sheets about 1 to 2 inches apart—they won’t spread excessively. Bake for 8 to 11 minutes, or until they’re golden on the bottom. The exact baking time depends on your oven and the thickness of your cookies, so watch them carefully during the final few minutes. Allow them to cool completely on the baking sheet before attempting to fill them.

Assembly and Serving

Once your cookies and citrus curd have completely cooled, assembly is simple. Spread a generous amount of citrus curd on the underside of a whole cookie, then press a cut-out cookie on top, flat side down, creating a sandwich. The result is a beautiful presentation where the filling peeks through the decorative hole in the top cookie. Dust with additional powdered sugar for an elegant finish.

Elizabeth Ho’s Inspirations and Recommendations

Elizabeth Ho shares that several things currently have her love and attention that influence her creative approach to baking. She’s inspired by “Bread & Roses” by Rose Wilde, the supper clubs hosted by her dear friend Allegra, and Cherry Bombe’s holiday issue. These influences speak to her philosophy of bringing creativity, community, and seasonal awareness to her cooking and baking endeavors.

Tips for Success

The dough for these linzer cookies starts off quite soft, which can make handling challenging. The key to success is using the refrigerator strategically. Rolling the dough between parchment sheets not only prevents sticking but also creates a more manageable consistency. The firm dough is significantly easier to cut into precise shapes, and this method prevents the cookies from spreading excessively in the oven, helping them maintain their pretty shapes and create the perfect cookie sandwich.

If you find the dough softening while you’re cutting shapes, simply place it back in the refrigerator until it’s firm again. There’s no harm in chilling multiple times throughout the process—this actually improves your results.

Flavor Variations and Adaptations

While the citrus curd filling is spectacular, Elizabeth Ho’s recipe is truly endlessly adaptable. You can substitute jam for the curd for a more traditional approach, or experiment with different flavors entirely. Some bakers prefer a chocolate ganache filling for a more decadent treat, which can be made by pouring warm cream over chopped chocolate and stirring until smooth. The basic cookie recipe remains the same, making it easy to switch out fillings based on your preferences, seasonal availability of ingredients, or the occasion.

Frequently Asked Questions

Q: Can I make the dough ahead of time?

A: Yes, absolutely. You can press the dough into a disc, wrap it in plastic wrap, and either refrigerate it for up to three days or freeze it for several weeks. Simply allow it to soften slightly before rolling out.

Q: How long does the citrus curd keep?

A: When stored in an airtight container in the refrigerator, homemade citrus curd typically keeps for up to two weeks. You can also freeze it for longer storage.

Q: What if my citrus curd doesn’t thicken?

A: Curdling requires patience and consistent heat. If your curd isn’t thickening after 25 minutes, ensure your water is truly simmering—not boiling vigorously—and that you’re stirring constantly. Some citrus juices vary in acidity and moisture content, which can slightly affect cooking time.

Q: Can I use different types of citrus juice?

A: Yes, lemon, lime, orange, and grapefruit juice all work beautifully in curd. Each creates a slightly different flavor profile, so choose based on your preference.

Q: How do I prevent my cookies from spreading in the oven?

A: The key is ensuring your dough is sufficiently chilled before baking. Freeze the rolled and cut dough for at least 20 minutes, and if it softens while you’re preparing your baking sheet, chill again briefly.

Q: What size cookies should I make?

A: A 1.5 to 2-inch diameter cutter is ideal, producing 28 to 34 cookies. However, you can adjust the size to your preference—just remember to cut holes in exactly half of them.