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Raspberry Linzer Cookies

Raspberry Linzer Cookies
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Buttery, delicate shortbread cookies filled with vibrant raspberry jam and dusted with powdered sugar. A stunning and achievable bake for beginners!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 egg yolk
  • 2 tsp almond extract – optional
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 cups all-purpose flour
  • 2/3 cup superfine almond meal or almond flour
  • 1 Tbsp cornstarch
  • 1/4 tsp fine salt
  • 2 cups raspberry jam
  • 1/4 cup powdered sugar

Instructions

  1. Beat butter and granulated sugar on medium-high speed for a couple of minutes until lighter in color.
  2. Add egg yolk, almond extract, and vanilla extract. Mix on medium speed until combined.
  3. Whisk together flour, almond flour, cornstarch, and salt in a separate bowl.
  4. Mix the flour mixture into the butter mixture on low speed until just incorporated.
  5. Scrape the sides of the bowl with a rubber spatula as needed.
  6. Divide the dough in half.
  7. Wrap each portion of dough in plastic wrap, flattening into a 1/4-inch tall rectangle.
  8. Chill the dough in the fridge for about 45 minutes.
  9. Preheat oven to 350°F/175°C 30 minutes before rolling dough.
  10. Line two large baking sheets with silicone baking mats or parchment paper.
  11. Take one piece of dough out of the fridge.
  12. Unwrap the cookie dough and lay the plastic wrap flat on your counter.
  13. Dust both sides of the cookie dough and your rolling pin with flour.
  14. Roll the chilled dough to be 1/8 inch thick.
  15. Cut out 1 1/2-inch scalloped rounds with a flour-dusted cookie cutter.
  16. Use a 3/4-inch heart or circle cutter to remove centers from half of the cut-out cookies.
  17. Place cookies about 2 inches apart on prepared baking sheets.
  18. Bake one sheet of cookies at a time for 9-10 minutes on the middle rack.
  19. Pull cookies out before edges start to brown.
  20. Let baked cookies cool on the pan for about 15 minutes.
  21. Transfer cooled cookies to a wire rack to finish cooling completely.
  22. Knead together cookie dough scraps and rewrap them in plastic wrap.
  23. Chill dough scraps in the fridge.
  24. Repeat steps 8-12 with the second chilled dough portion.
  25. Repeat steps 8-12 with the chilled dough scraps.
  26. Once cookies are fully cooled, dust the tops of the cookies with center cut-outs generously with powdered sugar.
  27. Spread 2 tsp of jam on each bottom cookie (the ones without cut-outs).
  28. Top with a cut-out cookie, gently squeezing to spread jam into the center cut-out.
  29. Repeat with remaining cookies and enjoy!

Notes

Ensure your butter is at room temperature for the best creaming results.
Do not overmix the dough once flour is added to keep cookies tender.
Chilling the dough is crucial for easy rolling and preventing cookie spread.
Bake until edges are just set; cookies should remain pale for a delicate texture.

Nutrition

Find it online: https://pinchofwarmthbakes.com/easy-raspberry-linzer-cookies/