Description
Delight in these classic Raspberry Linzer Cookies, featuring tender buttery dough filled with sweet raspberry jam and dusted with powdered sugar. Perfectly baked until light golden, these charming cookies combine a crisp exterior with a luscious fruity center, ideal for festive occasions or everyday treats.
Ingredients
Scale
Cookie Dough
- 1 cup butter, at room temperature
- ¾ cup icing sugar, sifted
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- Extra flour for rolling out the dough
Filling and Topping
- ½ cup Italian raspberry jam
- Extra icing sugar for dusting
Instructions
- Prepare the Dough: In a stand mixer fitted with the paddle attachment, beat together the room temperature butter, sifted icing sugar, salt, and vanilla extract until the mixture is light and fluffy, which should take at least 3 minutes. Gradually add the sifted all-purpose flour into the mixture until just combined and a dough ball begins to form.
- Knead and Chill: Remove the dough from the mixer and knead it gently with your hands for about 1 minute until a smooth ball forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
- Roll out Dough: Lightly flour your rolling surface and rolling pin to prevent sticking. Roll out the chilled dough evenly to about ¼ inch thickness.
- Cut Cookie Shapes: Using a 3-inch round cookie cutter, cut out circles from the dough. Reroll any scraps as necessary. Then, with a 1½-inch Christmas-themed cookie cutter (such as a Christmas tree), cut out shapes from the centers of half of the round cookies to create the top halves of the Linzer cookies.
- Arrange and Bake: Place both whole and cutout cookies on parchment-lined baking sheets. Position the baking sheets on the top and bottom racks of a preheated oven at 325°F (163°C). Bake for 15-20 minutes, rotating and swapping the pans halfway through to ensure even baking. The cookies are done when their edges turn light golden.
- Cool and Assemble: Remove the cookies from the oven and allow them to cool completely. Spread about a teaspoon of raspberry jam onto each whole cookie. Dust the cutout cookies lightly with icing sugar, then sandwich them over the jam-covered cookies with the sugar side facing up.
Notes
- Use butter at room temperature for optimal mixing and texture.
- Always sift the flour before adding to the dough to ensure it combines smoothly.
- Feel free to use any cookie cutter design for the center cutouts to personalize the cookies.
- Work quickly when rolling and cutting the dough to prevent the butter from melting; add more flour if needed to prevent sticking.
- Any flavour of jam can be used, such as strawberry, fig, apricot, or cherry, to suit your preferences.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
