Description
Raspberry Linzer Cookies are delicate almond-flavored sandwich cookies filled with sweet raspberry jam, lightly dusted with powdered sugar. This classic Austrian-inspired treat combines a tender, buttery dough with a fruity filling for a perfect balance of flavor and texture, ideal for special occasions or everyday indulgence.
Ingredients
Scale
Linzer Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 2/3 cup granulated sugar (133g)
- 1 egg yolk (25g)
- 2 tsp almond extract – optional (8g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 2 cups all-purpose flour (250g)
- 2/3 cup superfine almond meal or almond flour (67g)
- 1 Tbsp cornstarch (8g)
- 1/4 tsp fine salt (2g)
Filling & Decorations
- 2 cups raspberry jam (640g)
- 1/4 cup powdered sugar (30g)
Instructions
- Prepare the dough: In a large bowl or stand mixer, beat the butter and granulated sugar on medium-high until lighter in color, about 2 minutes.
- Add flavorings and yolk: Mix in the egg yolk, almond extract, and vanilla extract on medium speed until combined.
- Combine dry ingredients: Whisk together the flour, almond meal, cornstarch, and salt in a separate bowl.
- Incorporate dry ingredients: On low speed, gradually mix the flour mixture into the butter mixture just until incorporated, scraping the bowl sides as needed; dough will be thick.
- Divide and chill: Divide dough in half, shape each into a flattened rectangle about 1/4 inch tall, wrap in plastic, and chill in the refrigerator for 45 minutes.
- Preheat oven and prepare sheets: Preheat the oven to 350°F (175°C) about 30 minutes before baking and line two baking sheets with silicone mats or parchment paper.
- Roll out dough: Remove one dough portion from fridge, unwrap, and roll out on floured plastic wrap to 1/8 inch thickness; flour rolling pin and dough to prevent sticking.
- Cut cookies: Cut 1 1/2-inch scalloped rounds; on half the rounds, cut out 3/4-inch center shapes (hearts or circles) to form tops. Save centers for re-rolling.
- Arrange for baking: Place cookies about 2 inches apart on baking sheets to allow for spreading.
- Bake cookies: Bake one sheet at a time on the middle rack for 10 minutes or until edges are just set without browning.
- Cool cookies: Let cookies cool on baking sheet for 15 minutes, then transfer to wire racks to cool completely.
- Repeat with remaining dough: Knead scraps, chill again, and repeat the rolling, cutting, and baking process for the second batch and any dough scraps.
- Decorate and fill: Once cooled, dust the top cookies (with cut-outs) generously with powdered sugar; spread 2 teaspoons raspberry jam on the bottom cookies and sandwich with the powdered sugar-topped cookies, gently pressing to distribute jam.
- Store: Store filled cookies in an airtight container at room temperature for up to 4 days.
Notes
- This recipe yields about 48 sandwich cookies using a 1 1/2-inch cookie cutter.
- The recipe can be halved or doubled; when making fewer cookies, freezing half the dough for later is recommended.
- Using larger cookie cutters (3 inches or more) requires baking an extra minute.
- Chilling dough well prevents spreading and facilitates shaping.
- If dough becomes too soft, refrigerate briefly to firm it up again.
- Do not overbake; cookies should not brown at edges.
- Fillings other than raspberry jam, such as strawberry jam, lemon curd, or orange marmalade, can be used.
- Baked, unfilled cookies and dough can be frozen for up to one month; fill and dust with powdered sugar after thawing.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
