Raspberry Linzer Cookies Recipe
User Reviews
4.7
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Prep Time
2 hrs
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Cook Time
10 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
Description
This recipe begins by creaming butter and powdered sugar until smooth before incorporating egg whites and vanilla extract. The addition of all-purpose flour and salt makes a dough that is mixed thoroughly until silky. Almond flour and almond extract add characteristic flavor and a tender crumb. Chilling the dough firms it up for easier rolling. The dough is rolled out thinly and cut into base cookies and corresponding tops with cut-out centers to showcase the jam. Baking at 350°F produces crisp edges with a tender center.
Once cooled, the base cookies are spread generously with raspberry jam, and the cut-out tops are placed to make a sandwich. A light dusting of powdered sugar finishes the cookies, enhancing their festive look and sweetness. These cookies suit tea time, holidays, or dessert platters and store well in airtight containers at room temperature or can be refrigerated or frozen to extend freshness.
Proper chilling and gentle mixing maintain the delicate texture needed for Linzer cookies.
Ingredients
- 1½ cups butter room temperature (3 sticks, unsalted
- 1 cup powdered sugar
- 2 egg room temperature, white
- 1 teaspoon vanilla extract pure
- 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
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
- Store Linzer cookies airtight at room temperature up to 3 days.
- Refrigerate cookies for up to 1 week or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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