Raspberry Linzer Cookies Recipe
Raspberry Linzer Cookies are delicate, buttery shortbread cookies sandwiched with vibrant raspberry jam and dusted with powdered sugar. These festive treats are perfect for holidays or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup icing sugar, sifted
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour, sifted
- ½ cup raspberry jam (preferably Italian)
- Extra flour for rolling
- Extra icing sugar for dusting
Instructions
- Preheat oven to 325°F (165°C).
- In a stand mixer with the paddle attachment, beat the butter, icing sugar, salt, and vanilla until light and fluffy (about 3 minutes).
- Add sifted flour and mix until just combined to form a dough.
- Remove the dough and knead by hand for about 1 minute until smooth.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a floured surface, roll the dough to ¼ inch thickness.
- Use a 3-inch round cookie cutter to cut out cookie shapes. For half the cookies, cut out a smaller shape (like a tree or heart) in the center.
- Place all cookies on a parchment-lined baking sheet.
- Bake for 20 minutes or until edges are lightly golden, rotating pans halfway through.
- Let cookies cool completely on a wire rack.
- Spread raspberry jam on the bottom cookies (without cutouts).
- Dust the top cookies (with cutouts) with icing sugar and sandwich them over the jam-covered bottoms.
Notes
- Work quickly with the dough to prevent softening due to high butter content.
- You can use different jams like fig, apricot, or cherry as a variation.
- Sifting both flour and icing sugar helps achieve a smoother texture.
- Dough or unassembled cookies can be frozen for later use.
Find it online: https://www.recipebyelena.com/raspberry-linzer-cookies/