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Ancho Chocolate Raspberry Linzers
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1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/4 teaspoons ancho chili powder

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup Land O Lakes® Butter, softened

1/4 cup sugar

1/2 cup light corn syrup

Coarse grain sugar

3/4 cup raspberry jam or preserves  

 *Substitute your favorite flavor jam.

How to make

  1. STEP 1

    Combine flour, cocoa, ancho chili powder, baking powder and salt in bowl; set aside.

  2. STEP 2

    Combine butter and sugar in bowl; beat at medium speed until creamy. Add corn syrup; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.

  3. STEP 3

    Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes or until firm.

  4. STEP 4

    Heat oven to 350° F.

  5. STEP 5

    Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Cut out center from half of cookies with small decorative cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets; sprinkle each with coarse grain sugar.

  6. STEP 6

    Bake 6-8 minutes or until edges are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

  7. STEP 7

    Spread bottom-side of cookies without cut-outs with 1/2 to 3/4 teaspoon raspberry jam. Top with center cut-out cookie, sugar-side up.

Tip #1

- For plain chocolate linzers, omit ancho chili powder.

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