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Raspberry Linzer Cookies
Indulge in the delightful charm of Raspberry Linzer Cookies, a classic treat that brings together a buttery, crumbly texture with the sweet tartness of raspberry jam. Originating from the Austrian city of Linz, these cookies are a festive favorite, especially during the holiday season. Their signature cut-out design not only makes them visually appealing but also allows for the perfect jam-to-cookie ratio in every bite. Whether enjoyed with a cup of tea or shared at gatherings, these cookies are sure to impress!
Servings: 24
Ingredients
- Unsalted butter
- 1 cup, softened
- Granulated sugar
- 1/2 cup
- Egg yolks
- 2 large
- Vanilla extract
- 1 teaspoon
- All-purpose flour
- 2 cups
- Ground almonds
- 1/2 cup
- Raspberry jam
- 1/2 cup
- Powdered sugar
- for dusting
Instructions
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the egg yolks and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and ground almonds until evenly combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together. It should be soft but not sticky.
- Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness. Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Repeat with the remaining dough, rerolling scraps as needed.
- Using a smaller cookie cutter, cut out the centers of half of the cookies to create a window for the jam.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread a teaspoon of raspberry jam on the solid cookies and top them with the cookies that have cut-out centers.
- Dust the finished cookies with powdered sugar before serving for an elegant touch.
Dietary Information
Servings: 24 • Dish Type: Dessert • Prep Time: 30 minutes • Cook Time: 12 minutes • Calories: 120 • Fat: 6g • Carbs: 16g • Protein: 2g • Sodium: 50mg • Sugar: 5g
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