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Linzer Cookie Bars

Betty Crocker Kitchens
Updated Sep 9, 2021
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If you're looking to really "wow" your friends and family this holiday season, these Linzer Cookie Bars are it. Tangy raspberry jam and sweet cookie mix come together to create a delightful flavor profile. These linzer squares are a dessert that’s as festive as the season. Our linzer bars are the perfect holiday gift, too. That is, if you don't eat them all first. If you do, hey, it's the holiday season, treat yourself!

Linzer Cookie Bars

  • Prep Time 20 min
  • Total 3 hr 0 min
  • Servings 24
  • Ingredients 7
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Ingredients

Crust

Filling

  • 1 cup seedless raspberry jam

Topping

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, place sugar cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Press mixture firmly in bottom of pan.
  • Step 
    3
    Bake 15 minutes. Spoon and spread jam evenly over partially baked crust.
  • Step 
    4
    Meanwhile, in another large bowl, place oatmeal cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Stir in water and chopped almonds. Sprinkle oatmeal cookie mixture over jam layer; press lightly into jam layer.
  • Step 
    5
    Bake 20 to 24 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Nutrition

280 Calories
11g Total Fat
2g Protein
44g Total Carbohydrate
25g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    The flavors in our linzer bar were inspired by linzer torte, a classic European dessert originating in Linz, Austria.
  • tip 2
    Jam differs from preserves. The texture of jam is a thick puree rather than chunks of medium to large fruit pieces.
  • tip 3
    A pastry blender is a handled U-shaped utensil made up of wires or thin metal blades. It’s used to “cut” fat—butter, shortening—into small bits to evenly distribute it throughout your dough.
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