Zoë François Transforms Classic Linzer Cookies into Spiders with This Easy Halloween Hack

Mar. 15, 2025

Zoë François' Blackberry ‘Spider’ Linzer Cookies.Photo:Greg Dupree

Greg Dupree

Zoë François’recipe goes from classic to spooky in seconds.The pastry chef suggests taking the linzer cookie recipe from her new cookbook,Zoë Bakes Cookies, and drawing spider legs on top with berry jam. Once the cookies are sandwiched, jam will pop out the middle hole and you can use a toothpick to sketch out the legs (or drizzle them on with more jam). The end result is an irresistible Halloween treat.“The toasted nuts and butter in the dough make this a rich cookie and the creamy filling is the perfect balance to the crisp snap of the cookie,” says François. “Fruit preserves are a traditional filling, but you can use chocolate-hazelnut spread or pumpkin-spice buttercream.“Zoë François' Blackberry ‘Spider’ Linzer Cookies1⅔ cups hazelnuts or whole almonds, toasted1½ cups (about 6⅜ oz.) all-purpose flour, divided, plus more for work surface1½ tsp. ground cinnamon½ tsp. baking powder½ tsp. kosher salt¾ cup (6 oz.) unsalted butter, at room temperature⅔ cup granulated sugar1 large egg, at room temperature1 tsp. vanilla extract¼ tsp. grated lemon zest (from 1 lemon)Seedless blackberry jamPowdered sugar1.Pulse hazelnuts and ½ cup of the flour in a food processor until nuts are finely ground, about 20 (1-second) pulses. Add cinnamon, baking powder, salt and remaining 1 cup flour; pulse to combine, about 5 more pulses.2.Beat together butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light in color and texture, 3 to 4 minutes. Add egg, vanilla and lemon zest; beat on medium low until combined, about 30 seconds. With mixer on low, gradually add flour mixture, beating just until combined, stopping to scrape down sides of bowl as needed, about 2 minutes total (dough will be soft). Divide dough in half; press each half into a ½-inch-thick disc. Wrap in plastic wrap; chill until firm, about 1 hour.3.Line 2 large rimmed baking sheets with parchment paper. Working with 1 dough portion at a time, roll dough out on a lightly floured surface or between sheets of lightly floured parchment paper to about ⅛-inch thick. Using a 2-inch round cookie cutter dipped in flour, cut out cookies; place on baking sheets at least ½-inch apart. Repeat with remaining portion of dough. (Scraps can be pressed together, chilled and rerolled up to 2 times.) Chill cookies in refrigerator, uncovered, at least 30 minutes before baking. (Or cover, and chill up to 24 hours, or freeze up to 1 month.)4.Meanwhile, preheat oven to 350°. Using a ¾-inch round cutter or a large piping tip, cut out centers of half of the cookies.5.Bake in preheated oven, 1 baking sheet at a time, on center rack until edges are lightly browned, about 12 minutes. Cool completely on baking sheet, about 15 minutes.6.Separate cookies with holes cut out, and lightly dust tops with powdered sugar. Spread a thin layer of jam on 1 side of cookies without holes. Sandwich cookies together with powdered-sugar-dusted cookies on top; press lightly so filling just starts to come through the hole in the top. Pipe or drizzle 3 thin lines, starting at the inner ring of the cookie, on each side to resemble spider legs.Makes:40Active time:1 hour, 10 minutesTotal time:3 hours, 20 minutes

Zoë François’recipe goes from classic to spooky in seconds.

The pastry chef suggests taking the linzer cookie recipe from her new cookbook,Zoë Bakes Cookies, and drawing spider legs on top with berry jam. Once the cookies are sandwiched, jam will pop out the middle hole and you can use a toothpick to sketch out the legs (or drizzle them on with more jam). The end result is an irresistible Halloween treat.

“The toasted nuts and butter in the dough make this a rich cookie and the creamy filling is the perfect balance to the crisp snap of the cookie,” says François. “Fruit preserves are a traditional filling, but you can use chocolate-hazelnut spread or pumpkin-spice buttercream.”

Zoë François' Blackberry ‘Spider’ Linzer Cookies

1⅔ cups hazelnuts or whole almonds, toasted

1½ cups (about 6⅜ oz.) all-purpose flour, divided, plus more for work surface

1½ tsp. ground cinnamon

½ tsp. baking powder

½ tsp. kosher salt

¾ cup (6 oz.) unsalted butter, at room temperature

⅔ cup granulated sugar

1 large egg, at room temperature

1 tsp. vanilla extract

¼ tsp. grated lemon zest (from 1 lemon)

Seedless blackberry jam

Powdered sugar

1.Pulse hazelnuts and ½ cup of the flour in a food processor until nuts are finely ground, about 20 (1-second) pulses. Add cinnamon, baking powder, salt and remaining 1 cup flour; pulse to combine, about 5 more pulses.

2.Beat together butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light in color and texture, 3 to 4 minutes. Add egg, vanilla and lemon zest; beat on medium low until combined, about 30 seconds. With mixer on low, gradually add flour mixture, beating just until combined, stopping to scrape down sides of bowl as needed, about 2 minutes total (dough will be soft). Divide dough in half; press each half into a ½-inch-thick disc. Wrap in plastic wrap; chill until firm, about 1 hour.

3.Line 2 large rimmed baking sheets with parchment paper. Working with 1 dough portion at a time, roll dough out on a lightly floured surface or between sheets of lightly floured parchment paper to about ⅛-inch thick. Using a 2-inch round cookie cutter dipped in flour, cut out cookies; place on baking sheets at least ½-inch apart. Repeat with remaining portion of dough. (Scraps can be pressed together, chilled and rerolled up to 2 times.) Chill cookies in refrigerator, uncovered, at least 30 minutes before baking. (Or cover, and chill up to 24 hours, or freeze up to 1 month.)

4.Meanwhile, preheat oven to 350°. Using a ¾-inch round cutter or a large piping tip, cut out centers of half of the cookies.

5.Bake in preheated oven, 1 baking sheet at a time, on center rack until edges are lightly browned, about 12 minutes. Cool completely on baking sheet, about 15 minutes.

6.Separate cookies with holes cut out, and lightly dust tops with powdered sugar. Spread a thin layer of jam on 1 side of cookies without holes. Sandwich cookies together with powdered-sugar-dusted cookies on top; press lightly so filling just starts to come through the hole in the top. Pipe or drizzle 3 thin lines, starting at the inner ring of the cookie, on each side to resemble spider legs.

Makes:40Active time:1 hour, 10 minutesTotal time:3 hours, 20 minutes

source: people.com