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Tee Gebaeck




Some of you may recognize this German Recipe. This recipe could also be referred to as Linzer Cookies. These cookies were part of a Christmas exchange, years ago from my Tanta Gertraut.
My husband dived in for this gift and he finally won the gift exchange with a happy smile on his face. My aunt passed this recipe down to one of my sister in law's and she has taken the time to walk me through the steps.
He has begged me for years to get this recipe...
I now have the recipe, the utensils, and actually made them last night.
Guess who had to come and help put the jam between the layers?


  • 2 3/4 cup flour
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 1 cup cold butter, grated
  • 2 eggs
  • 1 teaspoon vanilla
  • jam for filling
  • icing sugar for dusting


  1. Sift these three ingredients together in a bowl.
  2. Make a hole in the middle of the flour mixture and slowly add grated butter, and mix well.
  3. Add eggs and vanilla. 
  4. Knead the flour mixture and ingredients till you have a smooth dough.
  5. Divide into two portions.  Refrigerate for several hours.  It's important to have the dough chilled, as it is much easier to work with.  
  6. On a floured surface roll out the first batch of dough until is is very thin, less than 1/4-inch.  Use the round base cutter for the first batch.  These will be the cookie bottoms.  Keep the other batch in the fridge while cutting. 
  7. Remove the second batch of dough from fridge.  Roll out and use your favorite cutter to make the designs for the cookie tops.
  8. Bake at 375° for 4-5 minutes.
  9. When cookies are baked and cooled, assemble them, using your favorite jam. Spread about 1 teaspoon of jam on the base.  Cover with a top cookie to create a sandwich effect.  Freeze.
  10. Just before serving, give the cookies a light dusting of icing sugar.  
Tip:  Raspberry jam is our favorite filling.
Linzer cookie cutters are available at a delicatessen and come with a base and several interchangeable cutout designs.  


When they are completed, freeze them and just before serving, dust them with a bit of powdered sugar. They taste the best straight out of the freezer.

Yes, they take time but they are worth it.

9 comments:

  1. Pretty as a picture, Marg! I used to make some Swedish cookies that are very similar...but round with a round centre cut. Stars look nicer at Christmas.

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  2. My sil and I have traded part of one recipe for years . . . she makes the Lindser cookies and I make the angel kisses. It's a good way to end up with more! Marg, I like your pictures!

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  3. They are beautiful...and I LOVE your collage! I have been going collage crazy!

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  4. Beautiful pictures Marg. And wow...what a lot of work! Those are terrific cookies though I am guessing and well worth it. Better than any storebought and lucky people who participate in any cookie exchange with those. Thanks for sharing. I've seen the special cookie cutters at the store but thought...hmmm...I haven't a clue how to make these. But here we are...recipe and all. No excuse for me anymore!

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  5. Marg..pretty and festive looking cookies. I make a similar cookie but it has a round centre cut. My favorite jam for those is high bush cranberry jelly and green mint jelly.
    I agree..frozen are the best!

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  6. these are picture perfect marg....
    i would love to take a bite right now........ok never mind a bite give me at least a few cookies :-)

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  7. Mmmm.. these look soo good ! I remember them but haven't seen them in years !! The cut out part always intrigued me as a child.
    lovely pics..

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  8. Those cookies are so beautiful! Wonderful job!

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