Raspberry Linzer Cookies (Print)
Buttery almond cookies with a sweet raspberry center, finished with a dusting of sugar. A delightful classic for any gathering.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 cup finely ground blanched almonds
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup unsalted butter, softened
06 - 2/3 cup powdered sugar, plus additional for dusting
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon almond extract (optional)
→ Filling
10 - 3/4 cup raspberry jam, preferably seedless
# How to Make:
01 - In a medium mixing bowl, thoroughly whisk together the all-purpose flour, finely ground blanched almonds, ground cinnamon, and fine sea salt.
02 - In a large mixing bowl, using an electric mixer or stand mixer, cream the softened unsalted butter and 2/3 cup powdered sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg yolk, pure vanilla extract, and the optional almond extract to the creamed butter mixture. Continue to beat until all ingredients are well combined.
04 - Gradually incorporate the whisked dry ingredients into the butter mixture, mixing until a soft, cohesive dough forms.
05 - Divide the prepared dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic film, and refrigerate for a minimum of 1 hour to firm up.
06 - Preheat your oven to 350°F. Line two large baking sheets with parchment paper for non-stick baking.
07 - On a lightly floured work surface, roll out one disc of chilled dough to an even thickness of about 1/8-inch.
08 - Using a 2-inch round or fluted cookie cutter, cut out individual cookie shapes. For the top cookies, use a smaller cookie cutter (such as a heart, star, or small circle) to create a 'window' in the center of half of the cutouts.
09 - Carefully transfer the cut cookie shapes to the prepared baking sheets, ensuring they are spaced approximately 1 inch apart. Re-roll any dough scraps as needed and cut additional cookies. Bake for 10 to 12 minutes, or until the edges begin to turn a light golden color. Allow cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
10 - Once completely cooled, lightly dust the cookies with the central cutouts (the 'tops') with additional powdered sugar.
11 - Spread approximately 1 teaspoon of raspberry jam onto the flat, un-dusted side of each bottom cookie. Gently place a sugared top cookie over the jam to create a sandwich.
# Expert Advice:
01 -
- You get to create these absolutely stunning, bakery-worthy cookies right in your own kitchen with surprisingly little fuss.
- The delightful blend of buttery shortbread, nutty almond, and vibrant raspberry jam is simply irresistible and a real crowd-pleaser.
02 -
- I once rushed the chilling process, and my dough was an absolute nightmare to roll, sticking everywhere and making misshapen cookies. Patience here truly pays off.
- Using a good quality, seedless jam makes all the difference. A lumpy, seedy jam can really detract from the delicate feel of these cookies.
03 -
- If your dough gets too warm and sticky while rolling, simply pop it back into the fridge for 10-15 minutes. A cool dough is a happy dough.
- For an extra delicate, almost ethereal cookie, replace a tablespoon of flour with a tablespoon of cornstarch. It makes them incredibly tender.