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Kaya Linzer Cookies

1 dozen cookies
Course Dessert
Cuisine Asian
Keyword cookies
Total Time 1 hour 45 minutes
Servings 12
Author Cherry on My Sundae


  • ½ cup softened butter (113 grams)
  • ½ cup powdered sugar (60 grams)
  • 1 large egg yolk
  • ½ teaspoon lime zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (210 grams)
  • ¾ cup super fine almond flour (80 grams)
  • ¼ teaspoon salt
  • ¾ cup kaya jam


  • Beat ½ cup softened butter with ½ cup powdered sugar until light and fluffy, about 3-4 minutes. Add 1 egg yolk, ½ teaspoon lime zest, and 1 teaspoon vanilla and beat until well combined. Scrape the bowl and add 1 ½ cups all-purpose flour, ¾ cup superfine almond flour, and ¼ teaspoon salt. Mix until just combined. Shape the cookie dough into a flattened disc, wrap in plastic wrap, and chill for 1 hour.
  • Dust a clean work counter with flour and remove the cookie dough from the fridge. Roll out the dough until it's about ⅛ inch thick and cut out 2 ½ inch round circles. Lay the cut cookies on a lined baking sheet and chill in the freezer.
  • Preheat oven to 350 degrees.
  • Remove the cookies from the freezer when they are firm, about 10 minutes. Using the smallest cutter, cut out the center of half of the cookies. Bake the cookies for 8-10 minutes, rotating the baking sheet halfway through. Remove cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
  • Spread about 1 tablespoon kaya jam on the bottoms of the cookies. Top with a cookie with the center cut out. Dust with powdered sugar and serve.