Raspberry Linzer Cookies
These fancy looking raspberry linzer cookies are a versatile cookie perfect for the holidays, Valentine's day or other special occasions. They are easy to customize in flavor and look.
Equipment
- 2.5 inch cookie cutter circle, heart or other shape
- .5 inch cookie cutter (or similar size) same shape as 2.5 inch
- Rolling Pin
- cookie sheet
- Mixing bowl
- Hand or Stand Mixer
- Spoon or Spatula
- measuring cups
- Measuring Spoons
Ingredients
- .75 tablespoon Butter softened
- .5 Cup Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- 1 ⅓ Cup Flour
- .75 Cup Almond Flour
- .24 teaspoon Salt
- Raspberry Jam
- Powdered Sugar
- 1 Egg Yolk
Instructions
- Line the cookie sheet with parchment paper or spray it with non-stick cooking spray.
- Get the oven preheating at 350 degrees Fahrenheit.
- Add .75 cups of softened butter and .5 cup of sugar to the mixing bowl. Cream them together on medium high speed until light and fluffy. This usually takes about 2 - 3 minutes.
- Add 1 egg yolk and 1 teaspoon of vanilla and beat on medium speed until well combined.
- Turn the mixer on low and slowly add 1 ⅓ cups flour, .75 cups almond flour, 1 teaspoon cinnamon and .25 teaspoon sea salt. Continue mixing until ingredients are all thoroughly combined.
- Place the dough into the fridge for 20 - 30 minutes or freezer for 10 - 15 minutes.
- Lightly flour the counter, then roll the dough out to about ⅛ inch thickness. Then, use the 2.5 inch cookie cutter to cut the dough. Take the scraps and re-roll dough and continue cutting until all dough is used.
- Take the smaller cookie cutter and use it on the center of half of the cookies.
- Place all cookies an inch or so apart on the baking sheet and bake for 12 - 15 minutes or until edges are light brown.
- Allow cookies to completely cool.
- Take small spoonfuls of jam and place in the center of the bottoms of the cookies.
- Then, take the cookie tops and lightly press and twist to secure them.
- Finally, add a small sprinkle of powdered sugar to the top of each cookie.
Notes
Tips & Storage
- Storage - keep cookies for 5 days in the fridge in an airtight container or freeze for a year. Keep dough in fridge for 2 days or freeze for 3 months.
- Change flavor - add 1 teaspoon lemon, almond or other extracts. Or, use lemon curd, mint jelly or other jams as the filling
- Correct dough temperature - dough that is too warm will be too sticky to roll, too cold will be too hard to roll. Dough should slowly wilt in your hand when picked up.
- Don't work dough too much - overworked dough will make tough cookies. Mix and roll just enough to get it done, don't overdo it.
Subscribe for More!Join our Newsletter for more dessert recipes!
Nutrition information provided is just an estimate and may vary based on specific ingredients used.