Raspberry Linzer Cookies Recipe
User Reviews
4.7
111 reviews
Excellent
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Prep Time
2 hrs
-
Cook Time
mins
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Additional Time
30 mins
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Total Time
2 hrs 40 mins
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Servings
30 sandwich
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Calories
222 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Raspberry Linzer Cookies Recipe
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These elegant raspberry Linzer cookies are equal parts delicious and beautiful with their colorful jam centers.
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Ingredients
- 1½ cups unsalted butter room temperature (3 sticks)
- 1 cup powdered sugar
- 2 egg whites room temperature
- 1 teaspoon pure vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 cup almond flour
- ¼ teaspoon almond extract
- 1⅓ cups raspberry jam
- ½ cup powdered sugar for sprinkling
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Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on medium speed until smooth and creamy, about 2 minutes.
- Add the egg whites and beat for another minute. Add the vanilla extract and mix for a few seconds to incorporate.
- Add the all-purpose flour and salt and beat on high speed until extremely smooth, about 2 minutes.
- Fold in the almond flour and almond extract, mixing until incorporated.
- Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
- Once chilled, remove the dough from the refrigerator and unwrap. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Cut out the base cookies: Roll out the dough into a rough rectangle about ¼-inch thick on a lightly floured surface. Using a 2-inch linzer cookie cutter without the circle center cutout attachment cut out 30 base cookies. Use a bench knife or spatula to remove the cookies from the floured surface and place ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
- Cut out the top cookies: Roll the remaining dough back into a ball. Roll out into a rough rectangle about ¼-inch thick. Place the center circle cutout attachment into the cookie cutter and cut out 30 top cookies. Remove the center cutout so that there is a hole in the cookie before carefully placing the cut-out cookie dough ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
- Bake the cookies for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- When cutting the cookies out to finish off the remaining dough, remember to cut a base cookie and top cookie. Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
- Assemble the cookies. Spoon about 1 teaspoon of jam onto the center of the base cookie (the cookie without the center cut out).
- Press a top cookie (the cookie with the center cut out) directly on top making sure that the edges are aligned. This will cause the jelly to come up into the center of the cookie. If the center of the cookie is not filled with jam, you can spoon in a little extra jam to finish filling it. Repeat to make 30 total sandwich cookies.
- Once all of the cookies are filled, use a fine mesh sieve to sprinkle powdered sugar over the cookies.
Notes
- Storage: Store Linzer cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
1cookie
Calories
222kcal
(11%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
49mg
(2%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
284IU
(6%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30sandwich
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 222kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 49mg | 2% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
111 reviews
Excellent
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