Description
These Raspberry Linzer Cookies are delicate buttery treats filled with sweet raspberry jam and dusted with powdered sugar. Featuring a tender almond and cinnamon-infused dough, they are perfect for festive occasions or any time you crave a classic European-inspired cookie. The dough is chilled, rolled, cut, baked until lightly golden, and then sandwiched with luscious raspberry jam for an irresistible finish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Filling and Finish
- 3/4 cup raspberry jam (or your preferred jam)
- Powdered sugar, for dusting
Instructions
- Make the dough: Beat the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract, mixing until fully combined. In a separate bowl, whisk together the flour, ground almonds, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.
- Chill the dough: Divide the dough in half, shape each portion into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up and develop flavor.
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a cookie cutter to cut out cookies. For half of the cookies, use a smaller cutter to cut out the center, creating a window for the jam.
- Bake the cookies: Arrange cookies on the prepared baking sheets and bake for 10-12 minutes, or until they are lightly golden around the edges. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Assemble the cookies: Spread a generous amount of raspberry jam on the bottom halves of the cookies. Dust the top halves with powdered sugar, then gently sandwich the two halves together to reveal the jam through the cut-out center.
- Serve: Enjoy the Raspberry Linzer Cookies at room temperature. They can be stored in an airtight container for several days.
Notes
- For a nut-free version, substitute ground almonds with an equal amount of additional all-purpose flour and omit the almond extract.
- Use your favorite jam flavor if raspberry is not preferred; apricot and strawberry also work well.
- Make sure to chill the dough well to make rolling and cutting easier and to preserve the cookie shape during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
