Why You’ll Love Cheddar Parmesan + Hot Red Pepper Linzer “Cookies” Recipe

I enjoy this recipe because the dough blends sharp cheddar, salty Parmesan, and rich butter into a melt-in-the-mouth cracker. I like the contrast of the spicy jam against the savory cookie, and how beautiful they look once assembled. They make a standout addition to any appetizer spread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 1/2 cups white cheddar cheese, shredded fine
1 1/2 cups Parmesan cheese, grated fine
1 1/2 cups butter, room temperature
3 large egg yolks
1 teaspoon Aleppo pepper
3 3/4 cups all-purpose flour
1 cup toasted pecans, finely chopped
1 1/2 cups spicy hot pepper jam

(You will also need one larger cookie cutter and one smaller cutter for the center openings.)

Directions

1. I pulse the cheddar, Parmesan, and butter together in a food processor until smooth.

2. I add the egg yolks and Aleppo pepper and pulse again until combined.

3. I add the flour and pulse just until the dough comes together. I chill it for 30 minutes.

4. I preheat the oven to 350°F and line baking sheets with parchment or silpat.

5. Working in batches, I roll the chilled dough to 1/8-inch thickness and cut shapes using the larger cutter.

6. I cut centers out of half the cookies using the smaller cutter.

7. For the “top” cookies, I brush the surface lightly with water, sprinkle with the chopped pecans, and press them gently so they adhere.

8. I arrange all cookies on the prepared baking sheets, leaving space between them.

9. I bake for 12–14 minutes until golden, watching carefully so the pecans don’t darken too much.

10. When completely cooled, I spread the solid cookies with hot pepper jam and top with the cut-out cookies to create sandwiches.

Servings and Timing

This recipe makes about 24–36 sandwich cookies, depending on the size of your cutters.
Prep time: 25 minutes
Chill time: 30 minutes
Bake time: 12–14 minutes per batch
Total time: about 1 hour 15 minutes

Variations

I sometimes swap the Aleppo pepper for smoked paprika or red pepper flakes. When I want extra nuttiness, I mix a tablespoon of finely ground pecans into the dough. I’ve also used fig jam, apricot preserves, or tomato jam for a different flavor profile.

Storage/Reheating

I store these in a single layer in an airtight container for 2–3 days. Because they’re fragile, I avoid stacking them. For make-ahead options, I bake the cookies and store them plain, then assemble with jam just before serving.

FAQs

Why is the dough so soft?

The high cheese and butter content makes it tender; chilling keeps it workable.

Can I freeze the dough?

Yes, I freeze it for up to 2 months and thaw it in the fridge before rolling.

Can I make the cookies thicker?

Yes, but I increase the baking time slightly.

Can I skip the pecans?

Yes, the cookies bake perfectly without them.

Can I use pre-shredded cheese?

I prefer freshly shredded cheese for the best texture.

Why did my cookies spread?

Chilling the dough after cutting helps them keep their shape.

Can I use different cookie cutter shapes?

Yes, as long as I have matching tops and bottoms.

Can I use a silicone mat?

Yes, it helps promote even browning.

Can I make these gluten-free?

A cup-for-cup gluten-free flour blend works fairly well.

Can I use a different jam?

Absolutely—any thick, flavorful jam works well.

Conclusion

I love how these savory Linzer “cookies” offer a bold, cheesy, spicy bite that feels both playful and elegant. They’re delicate but completely worth it—perfect for serving alongside appetizers or enjoying straight off the cooling rack.