Shortbread Linzer Cookies with Raspberry Filling
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Chilling time
30 mins
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Total Time
1 hr 33 mins
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Servings
16 3 inch sandwich cookies
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Calories
277 kcal
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Course
Baked Goods
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Cuisine
Israeli
Shortbread Linzer Cookies with Raspberry Filling
Report
These shortbread Linzer cookies are a classic version of a Linzer cookie made with a raspberry filling sandwiched between two tender almond shortbread cookies and dusted with confectioners' sugar.
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Ingredients
- 9 ounces (255 grams or 2 cups) bleached all-purpose flour
- 3 ounces (85 grams or ⅞ cup) almond flour
- ¼ teaspoon salt
- 8 ounces (227 grams or 2 sticks) unsalted butter, softened
- 4 ounces (113 grams or ½ cup plus 1 tablespoon) granulated sugar
- 1 teaspoon almond extract
- 1 cup raspberry preserves
- ¼ cup confectioners' sugar for dusting
Instructions
- Preheat the oven to 350°F and place your oven racks in the center of the oven.
- In a medium sized bowl, sift or whisk the all-purpose flour, almond flour, and salt together.
- In another medium sized mixing bowl or bowl of your stand mixer, cream the sugar, and butter on medium speed just until it's well mixed. You don't want to beat shortbread cookies until "light and creamy" because the incorporated air will cause your cookies to puff.
- Add the almond extract and mix for one minute.
- Add the flours and salt and mix for another minute. The dough may or may not clump together.
- Pour out the mixture onto a sheet of plastic wrap and knead gently until the dough just starts to come together. Once it does, put it into the refrigerator for 15 to 30 minutes.
- Divide the dough in half and re-wrap one half in plastic and leave it in the refrigerator while you are rolling out the other.
- Roll out the dough to about ¼" to ⅓", and cut it into rounds or other shapes. For half of the rounds, use a smaller cookie cutter to cut out the center window.
- Place cookies on a cookie sheet lined with parchment paper or silicone mat. They do not need much spacing, but do not crowd them. Re-roll scraps until you have used up all of the dough, returning the dough to the refrigerator as needed if it starts to warm and become difficult to roll and cut.
- Place the cookie sheets in the freezer for about 10 to 15 minutes before baking. I usually freeze the first one while I am rolling out cookies for the second sheet and then bake the first sheet while the second one is in the freezer.
- Bake for about 16 to 20 minutes, depending on the thickness of your cookies, until they feel slightly firm and the edges are just slightly brown. Small, thin cookies may start to brown before that. They will become firmer as they cool.
- When the cookies are cool, warm up the jam in a small pot over low heat just to loosen it.
- Hold a bottom cookie upside down in your hand and spoon one tablespoon of raspberry filling into the center. Spread the jam to about 1 centimeter from the edge of the cookie, keeping it slightly thicker in the center.
- Add the top cookie right side up and press the cookies together gently. Set aside while you form all of the Linzer cookies.
- Dust the cookies with the confectioners' sugar.
- Linzer cookies are best the day that you make them, but you can store them in an air-tight container at room temperature for about one week.
Notes
- You may get slightly more or slightly fewer cookies depending on the size of your cookie cutters and how thickly you roll out the almond shortbread dough.
- Because you'll be cutting and re-rolling and cutting again, I recommend you alternate cutting out top and bottom cookies so the pair is most likely to be the same thickness and spread the same amount.
- If your kitchen is very warm when you are rolling these out, you might need to cut out your cookies and then put your dough scraps back in the fridge for a bit before you roll the dough out another time.
- If you prefer, you can dust the cookie tops with confectioners' sugar prior to sandwiching the top and bottom together.
- Your Linzer cookies can be stored in an airtight container at room temperature. However, just be aware that the powdered sugar will start to be absorbed into the cookie, especially in high humidity. If you plan to store this Linzer cookie recipe, the best thing to do is to wait to dust your Linzer cookies with powdered sugar until serving.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
45mg
(2%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
354IU
(7%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 163 inch sandwich cookies
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 45mg | 2% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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