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Raspberry Linzer Cookies

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Raspberry Linzer Cookies

 

 

Raspberry Linzer Cookies

 

 

These beautiful cookies will take a prominent place on your holiday cookie tray. A delicious raspberry jam is sandwiched between two scrumptious almond cookies. Don’t let the extra steps scare you off; each step is very easy, and the results are well worth the effort!

 

 

 

 

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Raspberry Linzer Cookies
Raspberry Linzer Cookies are a traditional Austrian Christmas cookie. These cookies get their wonderful flavor from seedless raspberry jam sandwiched between two cookies made with toasted almonds and brown sugar, then dusted with a sprinkle of confectioners' sugar. They taste as wonderful as they look!
Raspberry Linzer Cookies
Servings
Cookies
Ingredients
  • 2/3 cup whole, skin-on almonds
  • 1/2 cup packed light brown sugar
  • 2-1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 Tbsp confectioners' sugar, for dusting
  • 1 12 oz jar seedless raspberry preserves
Servings
Cookies
Ingredients
  • 2/3 cup whole, skin-on almonds
  • 1/2 cup packed light brown sugar
  • 2-1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 Tbsp confectioners' sugar, for dusting
  • 1 12 oz jar seedless raspberry preserves
Raspberry Linzer Cookies
Instructions
Preheat the oven to 350° F.
  1. Spread the almonds on a rimmed baking sheet; toast in the preheated oven until they are fragrant and lightly browned, about 6 - 10 minutes. Remove from oven and let cool.
  2. In a medium bowl, whisk together the flour, baking power, salt, and cinnamon. Set aside.
  3. In a food processor, pulse the cooled almonds with ¼ cup of the brown sugar until the almonds are finely ground. Be sure to pulse the almonds, you don't want to turn them into almond butter.
  4. In a large bowl, beat the butter and the remaining ¼ cup of brown sugar, using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, and beat until well combined.
  5. Reduce the mixer speed to low; gradually add the ground almonds. Add the flour mixture in several additions, mixing after each addition. Mix only until combined, be very careful to not over mix the cookie dough.
  6. Divide the dough in half; shape each half into a disk, then wrap securely in plastic wrap. Refrigerate for 2 hours or until the dough is firm but not hard! You can prepare the dough the night before, if you prefer; just take the dough out of the refrigerator and allow the disks to sit on the counter until it is still firm, but not soft.
  7. Preheat oven to 350° F. Line 2 baking sheets with parchment.
  8. On a lightly floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 3-inch cookie cutter; place on prepared baking sheets, spacing cookies 1-inch apart. With a 1-inch cookie cutter, cut the centers out of half of the rounds; re-rolling the scraps. Bake the bottoms and the tops (the ones with the cut-outs) on separate cookie sheets!
  9. Bake in preheated oven, one cookie sheet at a time; rotating the sheet pan half way through. Bake until the edges of the cookies just begin to brown, about 8 - 10 minutes for cookie bottoms and 6 - 8 minutes for the tops. Cool for a few minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
  10. When the tops are partially cool, generously dust them with confectioners' sugar.
Assemble the Cookies
  1. Spread about 3/4 teaspoon of seedless raspberry preserves on each cookie bottom (the one without a cut-out). Place a cut-out cookie top on each bottom and press gently to help them stick together.
Recipe Notes

Bake the tops (the cookies with the center cut-out) and the bottoms on separate sheet pans. The tops tend to bake a little faster than the bottoms.

 

 

Raspberry Linzer

 

 

 

 

Raspberry Linzer Cookies, 5.0 out of 5 based on 4 ratings
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