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Raspberry Linzer Cookies

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These Raspberry Linzer Cookies are delicate, buttery sandwich cookies filled with sweet raspberry jam, perfect for a festive dessert or afternoon treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/2 cup raspberry jam
  • Powdered sugar, for dusting

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, almond flour, salt, cinnamon, and baking powder.
  4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  5. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll out one disc of dough on a floured surface to about 1/8-inch thickness.
  8. Use a round cookie cutter to cut out cookies. On half of them, cut out a smaller shape (circle, heart, or star) in the center to create a window.
  9. Place cookies on baking sheets and bake 10-12 minutes or until lightly golden around the edges.
  10. Allow cookies to cool completely on wire racks.
  11. Spread raspberry jam on the whole cookies and then sandwich with the cookies that have the cut-out windows.
  12. Dust the tops with powdered sugar before serving.

Notes

For extra flavor, try using homemade raspberry preserves or add a sprinkle of finely chopped nuts between the cookies and jam.

Find it online: https://thefoodieplanner.com/raspberry-linzer-cookies/