Raspberry Linzer Cookies are delicate, buttery, and filled with the perfect balance of tart raspberry jam and sweet powdered sugar. These classic sandwich cookies are a delightful treat for any occasion, especially during the holidays. Their intricate look and delicious flavor make them a favorite for cookie exchanges and dessert tables alike.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Rolling pin
- Cookie cutters (one larger and one smaller for the cutout)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Ingredients Overview
- Butter: Adds richness and creates the tender, melt-in-your-mouth texture.
- Powdered Sugar: Used for sweetness and a smooth dough texture.
- Vanilla Extract: Provides warm, aromatic notes.
- Almond Flour: Adds a subtle nutty flavor and soft texture.
- All-Purpose Flour: The structural base of the cookies.
- Raspberry Jam: The tart filling that balances the buttery cookies.
- Lemon Zest: Optional but enhances the flavor with a touch of citrus.
Step-by-Step Instructions
1. Make the Dough
- In a large bowl, beat 1 cup of unsalted butter and ½ cup of powdered sugar until light and fluffy.
- Add 1 teaspoon of vanilla extract and mix well.
- In a separate bowl, whisk together 1 ¾ cups of all-purpose flour and ¾ cup of almond flour. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
3. Roll and Cut the Cookies
- On a lightly floured surface, roll out one disk of dough to about ⅛-inch thickness.
- Use a larger cookie cutter to cut out the base shapes and place them on the prepared baking sheets.
- For the second disk of dough, repeat the process, but use a smaller cookie cutter to cut out the centers of half of the cookies.
4. Bake the Cookies
Bake the cookies in the preheated oven for 10–12 minutes or until the edges are lightly golden. Cool completely on wire racks.
5. Assemble the Linzer Cookies
- Spread a thin layer of raspberry jam onto the flat side of the whole cookies.
- Place a cutout cookie on top and gently press to sandwich them together.
- Dust the tops with powdered sugar for a festive finish.
Recipe Tips
- Chill the dough: This prevents spreading and ensures clean, sharp edges on your cookies.
- Use seedless jam: For a smoother texture, opt for seedless raspberry jam.
- Experiment with shapes: Try hearts, stars, or seasonal shapes to suit the occasion.
- Store properly: Keep assembled cookies in an airtight container for up to a week.
What to Serve With This Recipe
- A warm cup of tea or coffee
- Sparkling cider for a festive touch
- A platter of assorted holiday cookies
Frequently Asked Questions
Can I freeze Linzer cookies?
Yes! Freeze the unassembled cookies for up to 3 months. Thaw, fill with jam, and dust with powdered sugar before serving.
Can I use other fillings?
Absolutely! Try apricot, strawberry, or blackberry jam for a fun variation.
What if I don’t have almond flour?
Substitute with finely ground almonds or use additional all-purpose flour, though the flavor and texture will differ slightly.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup almond flour
- ½ cup raspberry jam
Instructions
- Cream butter and powdered sugar; mix in vanilla.
- Gradually add the dry ingredients and form a dough. Chill for 1 hour.
- Roll out dough and cut shapes for the base and tops. Bake at 350°F for 10–12 minutes.
- Spread raspberry jam on the flat side of the base cookies and top with cutout cookies. Dust with powdered sugar.
Enjoy these Raspberry Linzer Cookies, a timeless treat that combines elegance with irresistible flavor!
Raspberry Linzer Cookies
Equipment
- Kitchen Equipment Needed:
- Mixing bowls
- Hand or stand mixer
- Rolling Pin
- Cookie cutters (one larger and one smaller for the cutout)
- Baking sheets
- Parchment paper or s
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus extra for dusting
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup almond flour
- ½ cup raspberry jam
Instructions
- Cream butter and powdered sugar; mix in vanilla.
- Gradually add the dry ingredients and form a dough. Chill for 1 hour.
- Roll out dough and cut shapes for the base and tops. Bake at 350°F for 10–12 minutes.
- Spread raspberry jam on the flat side of the base cookies and top with cutout cookies. Dust with powdered sugar.
- Enjoy these Raspberry Linzer Cookies, a timeless treat that combines elegance with irresistible flavor!
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