Raspberry Linzer Cookies

Preperation time
1 hour or more m
Skills level

Serving size
18
Country of origin

Preparation time: 1 hour or more m
Cooking time: 8-9 (per tray) m
Ready in: 5 m
Servings: 18

Ingredients

  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1 1/2 sticks salted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon clear vanilla extract
  • 3/4 teaspoon baking powder
  • Confectioners' sugar for dusting cut-out cookies
  • Raspberry jam, for filling
  • 3-inch cookie cutter
  • 1-inch cookie cutter
  • Flour for dusting
  • Rolling pin
Recipe Type:
Course:

These are my daughter, Sydney’s favorite cookies for as long as I can remember. I finally have a recipe that I can share. This was adapted from Real Simple Magazine. They featured a Chocolate Raspberry Linzer. I wanted something more traditional and so I adapted the recipe. These are far more easy then they look. Follow the easy directions below.

 

Preheat the oven to 350 degrees.

In the bowl of the stand mixer, cream together softened butter and sugar on medium-high speed, about 2 minutes. Next, stream in egg and add vanilla extract, mix until well combined.

In another bowl, whisk dry ingredients: flour and baking powder.

In the bowl of the stand mixer, add the dry ingredients to the wet ingredients, scraping down the bottom and sides of the bowl with a spatula.

Dump cookie dough onto a wood pastry board and make into two balls. Then flatten each ball into a disc. Wrap each disc with plastic wrap and place in the refrigerator until firm, about 30 minutes.

In the meantime, set up 2 baking sheets lined with parchment paper. Lay down 1 piece of parchment paper on your work surface and have another one ready to place on top of the dough.

Once the dough is firm, place 1 disc onto the parchment paper and top with the second sheet of parchment paper. Roll the dough thin, about 1/8-inch thick.

Optional step, you may refrigerate the dough once it’s rolled out to harden, roughly 1 hour. Just place the sheet of dough sandwiched between the parchment paper in the fridge. It will make cutting cookies slightly easier. I usually skip this step, especially during holiday baking season.

Next, carefully peel back the parchment paper and using the 3-inch cookie cutter punch out cookies. Using the 1-inch cookie cutter, cut out half the cookies on the inside, this will reveal the delicious raspberry filling.  Flouring the cookie cutters first will help. Press firmly. Pull away any excess cookie dough and roll up into a ball to start the process again.

Bake in the oven, 1 tray at a time for 8-9 minutes until golden on the edges. Allow to cool on cooling rack.

Once cooled, sprinkle a light dusting of powdered sugar on the cut-out cookies only. Add a heaping teaspoon of jam to the solid cookie and top with powdered cut-out cookie. Delicious.

It’s as easy as that!