I thought that this recipe was delicious. everyone loved it! Personally I didn't think that the dough was that hard to work with, but after reading a lot of these reviews a lot of people said it was. One suggestion i have is to just put the dough in the freezer for 15 minutes every time the dough starts to thaw out (about every 15 minutes). Hope this helps!!

i have made several different varieties of this recipe and most call for seedless raspberry jam which i find better than regular raspberry jam. otherwise, a very good recipe, a keeper for sure

Warning-- This dough is very fragile. Since little pieces keep breaking and I have a tendency to "hide" the little broken pieces in my mouth, next time I'll try a different recipe. It's not that it is too much work, it's just really tricky.

WOW! What a great cookie!! I found the dough easy to work with. After it's chilled keep a light coat of flour on it to prevent sticking with the remaining dough still in the fridge. Easy and Delicious!

Used linzer tart cookie cutters. I had a hard time rolling out the dough. Next time I won't chill the dough as long. I rolled the dough between parchment paper. Using the cutters I got about 40 per batch. Really tasty and pretty!

It's hard to review this recipe. On one hand, they were some of the best cookies I've ever had. On the other hand, the dough was nearly impossible to work with. I omitted the cinnamon and added 1 tsp. fresh lemon zest and 1 tsp. vanilla extract. I followed the suggestions of other reviewers and froze the dough after rolling and cutting and that is definitely a necessary step. However, my freezer is completely empty (I've just moved) and if my freezer had been full, I wouldn't have had room to freeze the cookie sheet. I'd try these again, but perhaps just roll the dough into balls, make an indentation, and fill with jam before baking. The taste is wonderful. It's definitely worth playing around with. UPDATE: I took my own suggestion and rolled the dough into balls, indented, filled with jam, baked, and dusted with confectioner's sugar. They were just perfect, and the first cookies to disappear at Christmastime.

Made it and Love them. I didn't heat the jam, like one person suggested. Some off the tops slid off and jam kind of soaked through the top. I will heat the jam next time for a more chewy center. And keep the dough as cold as possible without freezing is key! Yummy and worth the work!

best cookie Ive ever had. Freeze the dough for at least an hr and cook the jelly on the stove. To crush the almonds, I took a hammer and banged the heck out of the bag and it worked fine.

everyone really enjoys these they are a special treat that I only make around the holidays b/c they are a lot of work! My aunt bought me a liner tart cutting kit for Christmas last year so I would make them again,it doesn't make it any easier though.

These are really fabulous - very Christmasy! I did have trouble with the dough, but followed what the other reviewers said and kept chilling the dough whenever it became too soft (in between rolling out, and before removing the centers from the cutout cookies!). I used a combination of ground almonds and pecans, as that's what was on hand and they turned out fabulously. To get the nuts ground into a powder, I cleaned out my coffee grinder! Would definitely recommend this, as it made for a nice smooth dough. The cookies still do come out very delicate. I would definitely recommend only rolling them to 1/4 inch thin, as any thinner and they fall apart. Will definitely be making these for Christmas cookie gifts!

I made these for my family and they were gone in an hour!

My family has made these cookies for generations and I wanted to try a slightly different recipe. TIPS: Don't be afraid to flour the dough as you roll to keep it from sticking. The cookies won't break with you cut the holes in the top if you don't overcook them. Cut the holes IMMEDIATELY after you get them out of the oven while still hot to keep them soft while cutting the hole. Dip the cookies in powdered suger IMMEDIATELY after getting them out of the oven to get the sugar to really stick to the cookie. They are hard work...but there is no better cookie. And there won't be a soul who doesn't want the recipe.

You better believe this was a great cookie. Yes,it's a tough dough to work with, but no worse than cookie cutters with shortbread dough. I purchased special cookie cutters for this which made it that much easier and prettier. I was asked for the recipe!

The end result of these is nothing short of fantastic, but as others have said the dough is very tempermental. It was so time consuming that I felt that it wasn't worth the effort. The cookies however, were to die for

Most authentic recipe.

Time consuming, but they taste great

These were fantastic!!!! I followed the advice of others and ground the almonds into a powder...it just works better. I also froze the dough in three balls, for about 2 hours, and they rolled out fine. A tip I learned...sandwich the dough between wax paper before you roll it out. It is easier to peel the dough off paper than a rolling pin. I also us3ed strawberry preserves and they were so yummy. Definitely a keeper!!!!

Excellent recipe for authentic tasting linzer tarts. These were even better the next day when the jam