Description
These delightful Raspberry Linzer Cookies feature a buttery texture and sweet-tart raspberry jam, making them a perfect treat for celebrations or a cozy afternoon snack. With simple prep and flexible options, they’re sure to become a favorite!
Ingredients
- Unsalted Butter (1 cup, room temperature)
- Granulated Sugar (2/3 cup)
- Egg Yolk (1)
- Almond Extract (2 tsp, optional)
- Vanilla Extract (1 tsp)
- All-Purpose Flour (2 cups)
- Superfine Almond Meal or Almond Flour (2/3 cup)
- Cornstarch (1 Tbsp)
- Fine Salt (1/4 tsp)
- Raspberry Jam (2 cups)
- Powdered Sugar (1/4 cup)
Instructions
- Gather Ingredients: Set out all ingredients, ensuring butter is at room temperature.
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat Butter and Sugar: Beat butter and sugar until light and fluffy, about 2 minutes.
- Incorporate Wet Ingredients: Mix in egg yolk, almond extract, and vanilla extract.
- Combine Dry Ingredients: Whisk together flour, almond flour, cornstarch, and salt in another bowl.
- Mix Dry into Wet: Gradually add dry mix to wet mix, mixing until just incorporated.
- Chill Dough: Divide dough, wrap, and chill for about 45 minutes.
- Roll Out Dough: Roll chilled dough to 1/8 inch thick between plastic wrap.
- Cut Cookies: Use a cookie cutter to cut shapes, creating cutouts for half.
- Bake Cookies: Bake for 9-10 minutes until just set, then cool.
- Dust and Fill Cookies: Dust cutout tops with powdered sugar, spread jam on bases, and sandwich.
Notes
Ensure butter is softened adequately for a creamy texture during mixing.
Experiment with various jams if raspberry is not your preference, like apricot or cherry.
Store cookies in an airtight container; they freeze well for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: variable
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg