Raspberry Linzer Cookies
The air is filled with the scent of warm, buttery cookies melting in the oven, a soft giggle escapes as I taste a freshly baked Raspberry Linzer Cookie right from the cooling rack. The sweet-tart raspberry jam nestled between two delicately crisp cookies recalls joyful afternoons spent in my grandmother’s kitchen, where the warmth of love mingled with flour-dusted countertops. Each bite is a delightful reminder that holiday baking is not just about the treats; it’s about creating sweet memories.
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Whether it’s a cozy winter afternoon or a cheerful spring gathering, baking these charming treats fills every moment with joy. The soft crunch of the cookie, paired with rich almond undertones and that luscious fruit filling, makes you want to savor every moment. If you’re looking for a delicious way to brighten your day or impress your friends, these Raspberry Linzer Cookies are just a whisk away. Let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: Whip up a batch of these beauties in just 10 minutes of prep time and another 10 minutes in the oven!
- Irresistible Flavor: Buttery cookies with hints of almond and raspberry jam create a mouthwatering harmony that’s hard to resist.
- Eye-Catching Appeal: Their delicate cut-out shapes are perfect for showcasing the vibrant jam, making them a feast for the eyes.
- Flexible Serving: Perfect for tea parties, holiday gatherings, or a sweet afternoon snack that everyone will enjoy.
- Diet-Friendly Options: Feel free to explore gluten-free almond flour or reduced sugar jam if you need dietary alternatives.
Ingredients You’ll Need
- Unsalted Butter: 1 cup (2 sticks) at room temperature is essential for a creamy dough. Use high-quality butter for the best flavor.
- Granulated Sugar: 2/3 cup sweetens the cookies beautifully, contributing to their light texture. You can substitute coconut sugar for a healthier option.
- Egg Yolk: 1 large yolk adds richness and moisture; using only the yolk keeps the texture tender.
- Almond Extract: 2 teaspoons (optional) bring a lovely nutty flavor; if you want to keep it simple, vanilla extract works too.
- Vanilla Extract or Vanilla Bean Paste: 1 teaspoon enhances the cookies’ aroma with warmth.
- All-Purpose Flour: 2 cups form the base; for gluten-free, substitute with a quality gluten-free flour blend.
- Superfine Almond Meal or Almond Flour: 2/3 cup adds a delightful nutty taste and helps keep the cookies tender.
- Cornstarch: 1 tablespoon lightens the dough, giving it a melt-in-your-mouth texture.
- Fine Salt: 1/4 teaspoon balances sweetness and elevates flavors.
- Raspberry Jam: 2 cups for filling these cookies with delightful sweetness; feel free to use homemade or store-bought.
- Powdered Sugar: 1/4 cup for dusting and adding a pretty touch on top of the cookies.
How to Make Raspberry Linzer Cookies
Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). This step ensures the cookies will bake evenly. While the oven heats, line two large baking sheets with silicone baking mats or parchment paper. This simple action will prevent the cookies from sticking, ensuring a smooth bake.
Beat Butter and Sugar: In a large bowl or the bowl of a stand mixer, beat together 1 cup of room-temperature butter and 2/3 cup of granulated sugar. Mix on medium-high speed until the mixture lightens in color and becomes fluffy, roughly 2-3 minutes. The air pockets created during this process will give your cookies a melt-in-your-mouth texture.
Mix in Egg and Extracts: Add in 1 egg yolk, 2 teaspoons of almond extract, and 1 teaspoon of vanilla extract. Mix everything on medium speed until just combined; you want to keep that fluffy texture intact!
Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2/3 cup of almond flour, 1 tablespoon of cornstarch, and 1/4 teaspoon of fine salt. This mixture is going to give our cookies that delicious structure and flavor.
Mix Together: Gradually add the flour mixture into the wet mixture, mixing on low speed until the dough is just combined. Be careful not to overmix! Scrape down the sides of the bowl as needed, ensuring that every bit of flour is incorporated.
Chill the Dough: Divide the thick dough in half and shape it into two rectangles about 1/4 inch tall. Wrap each piece in plastic wrap and chill in the fridge for about 45 minutes. Chilling is crucial; it helps the dough firm up, making it easier to roll out.
Roll Out the Dough: Once chilled, remove one piece of dough while keeping the other in the fridge. Unwrap the dough and dust both sides with flour to prevent sticking. Using a rolling pin, roll the dough to about 1/8 inch thick. If you experience splits or cracks, that’s okay! It can be gently pressed back together.
Cut Out Cookies: Use a 1 1/2-inch scalloped cookie cutter to cut out circles. For half of these cookies, use a 3/4-inch heart or circle cutter to remove the center. Save the center scraps for rerolling later. Arrange the cookies about 2 inches apart on the prepared baking sheets to allow for spreading.
Bake Until Golden: Bake the cookies one sheet at a time for about 9-10 minutes, or until the edges are just starting to turn golden. Keep an eye on them, as they can burn quickly. Once baked, allow them to cool on the pan for about 15 minutes before moving them to a wire rack to cool completely.
Repeat with Remaining Dough: As the first batch cools, take out the second dough portion and repeat the rolling and cutting process. Knead the scraps together and chill before cutting again to ensure you maximize every bit of that delicious dough.
Dust and Fill: Now that the cookies are cool, generously dust the tops of the cookies with the center cutouts using powdered sugar. Spread 2 teaspoons of raspberry jam on each of the flat cookies (the ones without cutouts), and place a powdered cookie on top, gently pressing down to distribute the jam. Repeat until all cookies are assembled, sit back and enjoy every bite of these lovely **Raspberry Linzer Cookies**!
Storing & Reheating
These cookies are best stored in an airtight container at room temperature for up to 4 days. If you have leftovers, consider popping them in the fridge for a longer shelf life. For longer storage, you can freeze them for up to 3 months; just layer them between parchment paper in an airtight container. To refresh them, let them sit at room temperature for about 30 minutes before serving. You might find that the flavors deepen after freezing, making each bite even more delightful!
Chef’s Helpful Tips
- Make sure your butter is at room temperature for the nicest texture. Cold butter will make the dough hard to combine and affect the final cookies’ tenderness.
- If the dough feels too soft, chill it for another few minutes before rolling. It makes rolling easier and cuts down on the potential for messy shapes.
- Use a light hand when spreading the jam. Too much can ooze out, while the right amount gives a delightful burst of flavor.
- Want a hint of decor? Consider drizzling melted chocolate over the tops of finished cookies for an elegant touch.
- Always keep an eye on the cookies as they bake; they can go from perfectly baked to overdone quickly!
- These cookies are a perfect make-ahead treat! Just prepare the dough and roll it into logs, freeze it, then slice and bake when you’re ready to impress guests.
These cookies not only capture the essence of delightful baking but also urge you to create personalized memories with every batch. Imagine experimenting with flavors or filling them with different jams; the versatility is stunning! So, let your creativity flow, and embrace these tantalizing sweets. Enjoy your delightful journey baking and tasting your Raspberry Linzer Cookies; happy baking!
Recipe FAQs
Can I use different types of jam?
Absolutely! While raspberry jam is traditional and delicious, feel free to use your favorite preserves. Strawberry, apricot, or even chocolate hazelnut spread can bring delightful variations to your cookies, allowing for new flavor adventures.
What’s the best way to keep the dough from sticking?
Dusting both the rolling pin and the cookie dough with flour will help significantly. If you find the dough tough to manage, you can refrigerate it longer or roll it between two sheets of parchment paper for easier handling.
Can I make these cookies ahead of time?
Yes! The dough can be made and refrigerated in advance, allowing you to roll, cut, and bake at your convenience. These cookies also freeze beautifully, so you can enjoy fresh cookies anytime!
Why do I need to chill the dough?
Chilling the dough is crucial to helping the cookies maintain their shape while baking. It firms up the butter, which helps prevent them from spreading too much in the oven, resulting in a perfectly sculpted cookie.
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📖 Recipe Card
Raspberry Linzer Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Austrian/German
Description
These Raspberry Linzer Cookies are a delightful treat featuring buttery almond cookies filled with luscious raspberry jam. Perfect for sharing during gatherings or enjoying as a sweet snack, they encapsulate the joy of baking with their irresistible flavor and charming appearance.
Ingredients
- 1 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons almond extract (optional)
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 2/3 cup superfine almond meal or almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon fine salt
- 2 cups raspberry jam
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat butter and sugar until light and fluffy.
- Mix in egg yolk and extracts until combined.
- Whisk together dry ingredients; add to wet mixture, mixing until just combined.
- Chill dough for 45 minutes, then roll out to 1/8 inch thick.
- Cut out cookies and arrange on baking sheets. Bake for 9-10 minutes until golden.
- Cool cookies, dust with powdered sugar, spread jam, and assemble.
Notes
Use high-quality butter for the best flavor.
Chill the dough if it’s too soft to roll.
Experiment with different jam flavors for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
