Description
These Raspberry Linzer Cookies are buttery, perfectly sweet, and filled with delicious raspberry jam. Adorable sandwich cookies perfect for gifting or enjoying at home.
Ingredients
- 1 cup 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)
- 2 cups raspberry jam (640g)
- 1/4 cup powdered sugar (30g)
Instructions
- Beat butter and granulated sugar until light and fluffy.
- Add egg yolk, almond extract, and vanilla; mix until combined.
- Whisk together all-purpose flour, almond flour, cornstarch, and salt.
- Mix dry ingredients into butter mixture on low speed until just incorporated.
- Divide dough in half, wrap in plastic, flatten into rectangles, and chill 45 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets.
- Roll dough to 1/8 inch thickness and cut out 1 1/2-inch scalloped circles; remove centers from half the cookies with 3/4-inch cutter.
- Bake 9-10 minutes until edges set but not browned; cool 15 minutes on sheet, then transfer to wire rack.
- Knead together scraps, rewrap, chill, and repeat cutting and baking.
- Dust tops with powdered sugar, spread 2 tsp raspberry jam on bottom cookies, and top with cut-out cookies to form sandwiches.
- Store in airtight container at room temperature up to 4 days.
Notes
- Chill dough for easier handling and cleaner cuts.
- Use parchment or silicone mats to prevent sticking.
- These cookies make 48 sandwich cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American