Description
Sweet and delicate raspberry linzer cookies with a jam-filled center.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup icing sugar, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 cup Italian raspberry jam
- Extra all-purpose flour for rolling out the dough
- Extra icing sugar for dusting
Instructions
- Cream together the softened butter and sifted icing sugar in a large mixing bowl until light, fluffy, and pale yellow. Scrape down the sides of the bowl occasionally.
- Add the salt and pure vanilla extract to the creamed butter and sugar mixture. Beat on low speed just until fully combined.
- Add the sifted all-purpose flour in two additions. Mix on the lowest speed or stir gently just until incorporated and a soft dough begins to form. Do not overwork.
- Divide the dough into two equal portions. Flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours.
- Roll out the dough to about 1/4 inch thickness on a lightly floured surface. Cut out shapes, ensuring an equal number of solid tops and bottoms. For the tops, cut out the center of half the shapes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Bake for 10-12 minutes, until edges are lightly golden brown. Cool on baking sheets briefly, then transfer to a wire rack to cool completely.
- Assemble the cookies by spreading jam onto the center of the solid bottoms. Place the cookie tops over the jam and press very lightly. Dust with extra icing sugar if desired.
Notes
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Raspberry Linzer Cookies, Sweet, Dessert