I don't bake them myself, but I found a recipe that received rave reviews at the German cooking site that I go to. I can only give you the measurements in grams, though. Sorry. I hope this helps, anyway.

200 g Butter, 1 Egg
75 g sugar
300 g flour
80 g ground almonds
1 Pkt. Vanilla sugar (approx. 2 t. but you can also substitute vanilla extract)
1 pinch salt
1 t Cocoa, heaping
1 t Lebkuchengewürz, (a spice mix readily available here. I have included the recipe below)

The directions are basically the same as for all cookie recipes. They include filling the baked cookies with jelly or marmalade and decorating with white and dark chocolate. You can do that any way you like.

Here is the recipe for the spice mix:
35 g Cinnamon
9 g Cloves
2 g Allspice
1 g Nutmeg
1 g Anise (optional)
2 g Cardamon
2 g Ginger
1 g Mace

This mixture is also very good for speculatius cookies, gingerbread and ginger snaps. Anything that needs to be heavily spiced.
Don't know how helpful this will be for you, but I thought I would include an authentic German recipe for you.
Lisa

Lisa, I'd love to look at that German baking site. Would you post the link, please?

These made the cover of "The Best of Fine Cooking" No. 23

"Raspberry Linzer Cookies"
by Elaine Khosrova
Yields about thirty-two 2-1/2-inch sandwich cookies.

2-1/2 oz. (1/2 cup) sliced almonds
2-1/2 oz. (1/2 cup) coarsely chopped hazelnuts
9-1/2 oz. (2 cups plus 1 Tbs.) all purpose flour
3/4 cup granulated sugar
2 tsp. lemon zest
1/2 tsp. baking powder
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
7 oz. (14 Tbs.) chilled unsalted butter
1 large egg
1 Tbs. cold water
1/2 cup raspberry preserves
Confectionersâ sugar for dusting

Tip: For the best results, measure your flour by weight instead of volume.
(1 cup of all-purpose flour equals 4-1/2 oz.) If you donâÂÂt have a scale, be
sure to use the proper technique when filling your measuring cups.

Several hours before baking:

In a food processor, process the almonds and hazelnuts with 1/2 cup of the flour until fine textured but not powdered. (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like theyâÂÂre still chunky, but they may actually just be clumping together.)

Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon, and cloves. Pulse to combine.

Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal. DonâÂÂt overprocess. Transfer to a large bowl.

Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine. The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours.

To bake:
Heat the oven to 325ðF. Cover your cookie sheets with parchment. Generously flour a work surface. Roll one ball of the dough 3/16 inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while youâÂÂre working with it, return it to the
refrigerator.)

Cut out as many 2-1/2-inch rounds as possible, rerolling the scraps to make more rounds. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch holes in the center of half the rounds. Reroll these center scraps to make more cookies. Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough.

To assemble, spread a heaping 1/2 tsp. preserves on the underside of the whole cookie rounds. Top with the doughnut-shaped cookies, bottom sides against the preserves. Just before serving, sift confectioners' sugar lightly over the cookies.

(Helpful hint: Sift confectioners' sugar over the cookie tops before assembling).

Any recipe without nuts?

Nancy

Asking for linzer cookies without nuts is rather like asking for marinara sauce without tomatoes.
But you can make a filled cookie from any cut out butter cookie with the addition of some spices.
Linda C

Sure, Christine. It is chefkoch.de It is a wonderful site with lots and lots of recipes. There is a rating system that users can use to rate and comment on the recipes.
Lisa

These are NOT Linzer Cookies... by definition Linzer Cookies have nuts in them. That said, you could certinaly make these, leave off the "holly" decorations and icing and sprinkle with powdered sugar and they make a nice Jam cookie.

Holly Berry Cookies
Servings: 12

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, chilled
1 egg
1/4 cup milk
2/3 cup seedless raspberry jam
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup cinnamon red hot candies
4 drops green food coloring

Directions:
1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets.
4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie.
5. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

Thanks, Lisa!

Oh, pooh! I didn't know Linzer translated into "ground up nuts". I just like jam cookies! My faux pas - I hope I won't be banned from the CF. Arghh!

Thanks Lindac for telling me that what I'm after is more of a shortbread or butter cookie that's just shaped like Linzers. I do have a good shortbread recipe but feel they would fall apart if handled too much - cutting the cute little dainty in the middle and spreading the flat with jam, then squashing them together. I am not known for my dainty hands and soft genteel ways so crumb cookies it may end up to be - making jammed shortbread balls! And, sprinkled with powdered sugar, no one would know.

Someone told me that Split Seconds might be better suited to my klutzy style. Have to look that recipe up.

And, caliloo - a "small new paintbrush" has never ever fit into my kitchen, but please make them so I can admire.

Nancy

I have been making this cookie for many years now. They are easy, taste great and look pretty. And I like your description of "jammed shortbread balls" only here they have a yummy glaze!
Kat

Here is a link that might be useful: Land o Lakes Raspberry Almond Shortbread Thumbprints