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Classic Raspberry Linzer Cookies

Two stacked linzer cookies filled with bright red raspberry jam and heavily dusted with powdered sugar, sitting on a white plate.
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A recipe for buttery, tender sandwich cookies flavored with almond and filled with raspberry jam, finished with powdered sugar.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup almond flour or finely ground almonds
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. Beat the softened butter and granulated sugar together in a large bowl until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness.
  8. Use a 2-inch round cookie cutter to cut out solid circles. Use a smaller cutter (about 1 inch) to cut a small shape, like a star or circle, out of the center of half of the solid circles.
  9. Place the cookies on the prepared baking sheets. Repeat with the remaining dough.
  10. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  11. Once cool, spread about 1/2 teaspoon of raspberry jam onto the bottom half of each solid cookie.
  12. Dust the cutout tops lightly with powdered sugar. Gently press a powdered sugar top onto a jam-covered bottom piece to form a sandwich.
  13. Serve immediately or store in an airtight container.

Notes

  • For the best almond flavor, use finely ground almond flour.
  • If the dough is too soft to cut after chilling, let it rest at room temperature for 5 minutes before rolling.
  • You can substitute raspberry jam with apricot or strawberry jam for variation.
  • Dust the tops with powdered sugar just before serving for the best appearance.

Nutrition

Find it online: https://spoonfulsnap.com/linzer-cookies-recipe-classic-raspberry/