Raspberry Linzer Cookies
These traditional Raspberry Linzer Cookies, made with almond shortbread and filled with raspberry jam, are festive favorite for holidays and cookie trays.
Servings 25 cookies
Calories 121kcal
Ingredients
- 1 cup all-purpose flour spoon and level
- 1 cup almonds lightly toasted and finely ground
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup raspberry jam
- Powdered sugar for dusting
Instructions
- In a bowl, whisk together flour, ground almonds, cinnamon, and salt. Set aside.1 cup all-purpose flour, 1 cup almonds, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes). Add the egg yolk and vanilla. Mix until smooth.½ cup unsalted butter, ½ cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- Add dry ingredients and mix just until combined. Dough will be soft but not sticky.
- Divide the dough into two, flatten into discs, wrap in plastic, and refrigerate at least 1 hour (or overnight).
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Roll dough to about 1/8–1/4 inch (3–5 mm) thick on a lightly floured surface.
- For half the cookies, cut a small shape (heart, star, or circle) in the center. For the other half, cut flat rounds. Note: If the kitchen is warm, place the baking sheets in the freezer for 10-15 minutes before baking.
- Place cookies on sheets and bake 8–10 minutes, until edges are lightly golden. Cool completely on wire racks.
- Spread 1 teaspoon of raspberry jam on each solid base cookie.½ cup raspberry jam
- Dust cut-out tops with powdered sugar.Powdered sugar
- Gently sandwich a top with a base cookie.
Notes
- Grind your own almonds: Start with whole almonds and pulse them in a food processor until fine. This gives the dough a better texture than just using almond flour.
- Keep the dough cold between batches: If you’re rolling cookies in stages, pop the unused dough back in the fridge so it stays firm.
- Work in small batches: Roll and cut a portion of dough at a time. It’s easier to handle than tackling the whole disc at once.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 26mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg