Mocha Linzer Cookies with Wild Jumbleberry Jam



Kid Approved

Nutritional Facts Per Serving

1 g
18 g
Show all nutrition facts

Nutritional Facts

1 24
  • Amount For Serving % Daily Value
  • Calories 130
  • Lipides 6 g
  • Carbs 18 g
  • Protein 1 g


  • 3/4 cup unsalted butter, at room temperature 175 mL
  • 1 cup icing sugar, plus extra for dusting 250 mL
  • 1/3 cup cocoa powder 75 mL
  • 1 tbsp milk 15 mL
  • 2 tsp instant coffee granules 10 mL
  • 1 tsp vanilla extract 10 mL
  • 1 egg yolk
  • 1 1/2 cups all-purpose flour 375 mL
  • 1/8 tsp baking powder 0.5 mL
  • 1 pinch salt
  • 2/3 cup Pure Wild Jumbleberry 5 Fruit Jam 150 mL


  1. Using an electric mixer, beat butter until smooth and fluffy. Sift icing sugar and cocoa over butter and beat in. Set aside. In microwaveable bowl, combine milk, coffee granules and vanilla and heat in microwave on HIGH for 8 sec., stirring to dissolve coffee. Stir into butter mixture along with egg yolk.
  2. Mix together flour, baking powder and salt; stir into butter mixture, blending well. Shape dough into a disc, wrap and chill 20 min.
  3. Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper. On a surface lightly dusted with icing sugar, roll dough 1/8-in. (3-mm) thick. Cut into 48 1-1/2-in. (4-cm) diameter shapes (such as fluted circles). Cut a 1/2-in. (1-cm) hole in the centre of half the cookies. Transfer all cookies carefully to baking sheets and bake 12 to 15 min., or until cookies can be lifted easily away from the parchment. Let cookies cool on baking sheets.
  4. To assemble, dust the cookies with holes with icing sugar (top cookies). Spoon a teaspoonful of jam onto each bottom cookie (no holes) and place a dusted cookie on top, pressing gently to secure.

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