My sister is the baker in our family, I admit it. However, my mother loves the Raspberry Linzer cookies from our favorite deli and with things are what they are, I had to get creative and roll up my sleeves.
These cookies are from the bottom of The Green Box and I have no clue where or when it got there. What I do know is they are delish and worth the effort. Soft, creamy, buttery with that pop of tart sweetness from the raspberry jam. I’ve also made them using apricot jam, lemon curd as well as cranberry cinnamon for the holidays…
… oh! Sorry, my mouth started watering and I got lost in flavor memory. Where was I? Right! Thanks!
Linzers are really not difficult, they just require a lot of patience. You can get as fancy with cookie cutters as you like so have fun with it! Don’t expect the first batch to look like the ones in the picture but with practice, you will make your own masterful bites!
Classic Raspberry Linzer Cookies
2
dozen45
minutes27
minutesKeep the screen of your device on
Ingredients
1 Cup Butter
1 Cup Powdered sugar, sifted
2 Large egg yolks
1/2 Teaspoon Salt
1/2 Teaspoon Ground cinnamon
1 Teaspoon Vanilla extract
2 Tablespoons Freshly squeezed lemon juice
2 1/2 Cups All purpose flour
1 Cup Almond flour
1/2 Cup Raspberry jam*
OPTIONAL: Powdered sugar for dusting.
Directions
- In a large bowl or stand mixer, mix butter until nice and creamy, 1-2 minutes should do. Next, we add a couple ingredient one at a time until each is well integrated. First, add the sugar until well combined and then the egg yolks. Once that’s all nice and creamy, add your salt, cinnamon, vanilla and lemon juice until just incorporated. Now, carefully add flour and almond flour a little at a time, on low speed so flour doesn’t go flying. Once your dough is nicely mixed, divide it in half and form two discs approximately 1 inch thick. Wrap each disc tightly in plastic wrap and chill for at least 1 hour. You can make the dough ahead and keep chilled for up to 2 days.
- Preheat oven to 350°F prepare your baking sheets with parchment paper and set aside.
- Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8″ in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
- Roll out dough discs onto a lightly floured surface to about a ¼ inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets. You want about 1-2 inches of space in-between your cookies. You should end up with about 64-ish cookies.
- Bake one sheet at a time for 7 to 9 minutes, or until cookies look dry on the surface. Let cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Once all your cookies are nice and cool, carefully spread a thin layer of jam on one side of half of the cookies, then sandwich them up with the other half. Dust with powdered sugar, if you like and store in an airtight container at room temperature up to 1 week. (Like they will last that long?) These beauties also store nicely in the freezer for up to 3 months.
Notes
- You can use any jam (I’d skip bacon and jalapeño) for these cookies. Raspberry is just the house favorite here.
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