Raspberry Linzer Cookies
Raspberry Linzer Cookies are classic almond shortbread cookies sandwiched with raspberry jam and dusted with powdered sugar—perfect for holidays and special occasions.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 2 minutes
- Yield: 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup almond meal or hazelnut meal
- 2 1/2 cups all-purpose flour
- 1/2 cup raspberry jam (for filling)
- Powdered sugar (for dusting)
Instructions
- In a stand mixer, beat the butter and sugar on medium-high speed for 5 minutes until light and fluffy.
- Scrape down the sides and beat in the egg and vanilla extract until combined.
- Add the salt and almond meal, mixing until just incorporated.
- Gradually add the flour and mix until the dough comes together.
- Shape the dough into a disk, wrap, and chill for at least 1 hour.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Roll out 1/4 of the dough at a time between parchment paper to 1/8-inch thick.
- Cut out cookies, cutting windows in half of them for the tops.
- Place on prepared sheets and chill for 20 minutes.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- Dust top cookies with powdered sugar.
- Spoon 1 teaspoon of raspberry jam onto each bottom cookie.
- Gently sandwich with a top cookie.
Notes
- Use thick jam or preserves to prevent soggy cookies.
- Dust top cookies with powdered sugar before assembling.
- Unfilled cookies can be stored for up to 1 week.
- Filled cookies are best eaten within 2–3 days.
- Dough can be frozen for up to 3 months.
Find it online: https://recipeshots.com/raspberry-linzer-cookies-dessert/