Raspberry Linzer Cookies Recipe
These classic Raspberry Linzer Cookies are buttery, tender, and filled with sweet Italian raspberry jam. Delicate cutout tops dusted with icing sugar add a beautiful finishing touch. Perfect for tea time, holiday treats, or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Dough
- 1 cup butter, at room temperature
- 3/4 cup icing sugar, sifted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour, sifted
- Extra flour for rolling dough
Filling and Topping
- 1/2 cup Italian raspberry jam
- Extra icing sugar for dusting
Instructions
- Prepare the dough: Preheat your oven to 325°F. In a stand mixer fitted with the paddle attachment, beat together the butter, sifted icing sugar, salt, and vanilla extract until the mixture is light and fluffy, which will take about 3 minutes. Add the sifted all-purpose flour gradually and mix until just combined into a dough ball.
- Chill the dough: Remove the dough from the mixer and knead with your hands until smooth and fully combined, about 1 minute. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to roll out.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to approximately 1/4 inch thickness, using extra flour on the rolling pin and surface as needed to prevent sticking.
- Cut cookie shapes: Using a 3-inch circle cookie cutter, cut out full circle shapes from the dough. Gather scraps, re-roll, and cut until all dough is used.
- Cut out centers: Using a 1 1/2-inch Christmas-shaped cookie cutter, cut out the center from half of the cut circle cookies to create a decorative window.
- Arrange cookies for baking: Place both the full circle cookies and cutout cookies on parchment paper-lined baking sheets, spacing them evenly.
- Bake the cookies: Bake at 325°F on the top and bottom oven racks, rotating and swapping the pans halfway through the baking time, for about 15 to 20 minutes or until the edges are light golden brown.
- Cool the cookies: Remove the cookies from the oven and let them cool completely on the baking sheets.
- Assemble the cookies: Spread a generous layer of Italian raspberry jam on the bottom side of each full cookie. Dust the cutout cookies with icing sugar and then carefully place them sugar-side up on top of the jam-covered cookies, forming sandwiches.
Notes
- Ensure the butter is at room temperature for easy creaming with sugar.
- Chilling the dough is key to preventing sticking and easy rolling.
- Using parchment paper helps prevent the cookies from sticking to the baking tray.
- You can substitute raspberry jam with any preferred fruit jam.
- Store assembled cookies in an airtight container for up to a week.
- For extra decorative flair, dust some icing sugar just before serving.
Keywords: Raspberry Linzer Cookies, Linzer Cookies, Raspberry Jam Cookies, Holiday Cookies, Classic Cookies, Finger Cookies, Baking, Dessert
Find it online: https://epicrecipebox.com/raspberry-linzer-cookies-recipe/