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Raspberry Linzer Cookies

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These buttery, soft raspberry linzer cookies are perfect bites of deliciousness consisting of melt in your mouth almond cookies and a lovely sweet and tart raspberry jam filling.

Ingredients

Scale
  • 2 1/2 Cups (312 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1 Cup (93 g) Blanched Almond Flour, Spooned and Leveled
  • 1/2 Teaspoon Salt
  • 2/3 Cup (136 g) Light Brown Sugar
  • 1 Large Egg, Room Temperature
  • 1 Cup (8 oz) Unsalted Butter, Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 1/2 Cup (164 g) Raspberry Jam
  • Powdered Sugar

Instructions

  1. In a large mixing bowl, add the flour, almond flour and salt. Whisk ingredients together to combine.
  2. In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, add the butter and brown sugar. Cream ingredients together at medium high speed until mixture appears light and fluffy with a light yellow color, about 4-5 minutes.
  3. Beat in the vanilla and almond extract into butter mixture followed by the egg at medium high speed. Ensure that egg is properly mixed into wet batter. This can take about 30-60 seconds.
  4. Mix the dry ingredients into the wet batter at low speed just until linzer cookie dough comes together and starts to form into a ball. Take care to not overmix.
  5. Transfer linzer cookie dough to a clean work surface and divide into equal portions. Shape each portion into a flat disk.
  6. Wrap both disks of dough in plastic wrap and refrigerate for 2-3 hours or overnight. If disks of dough are chilled for more than 3 hours, allow dough to rest at room temperature for 8-10 minutes to soften up a little before rolling and cutting into shapes.
  7. Preheat oven to 350F(180C). Line (2) large baking sheets with parchment paper or silicone baking mats. Alternatively, raspberry linzer cookies may be baked in separate batches with (1) large baking sheet.
  8. Working with one disk of dough at a time, lightly flour a work surface and roll cookie dough into 1/4 inch large circle.
  9. Using a 2 inch circle/fluted cookie cutter, cut out cookie dough circles and transfer to prepared baking sheet(s) placing each circle 1 inch apart.
  10. Re-roll cookie dough scraps and cut as many circles as you can. Repeat process with the remaining disk of linzer cookie dough. You should end up with 64 cookie dough circles divided between the two baking sheets.
  11. Cut out the centers of 32 of the cookie dough circles with a 1 inch star cookie cutter or your preferred cookie cutter shape. Get as creative as you like here! (Open cookies with cutouts should be on the same baking sheet as the bake time will be less than the bake time for the full cookies without cutouts.)
  12. Place cookie dough circles in the freezer for 10-15 minutes or in the fridge for 30 minutes before baking. This will allow the butter in cookies to firm back up and prevent cookies from overspreading and losing its shape once baked. (This is an optional but highly recommend step especially if cookie dough soften up from being rolled and cut into shapes.)
  13. Bake the full cookies (without cutout) for 10-12 minutes and the open cookies (with cutouts) for 9-10 minutes, rotating the baking sheets halfway through bake time. Cookies are ready when the edges appear golden brown. For the full cookies, the centers will not appear wet once baked through.
  14. Cool linzer cookies on baking sheet(s) for 3-4 minutes before transferring to cooling racks to cool completely to room temperature.
  15. Sprinkle powdered sugar either lightly or generously on the tops of open cookies with star cutouts (32 total).
  16. Spread a thin layer of raspberry jam (about 1/2 teaspoon) on the bottom of full cookies without star cutout (32 total).
  17. Form raspberry linzer cookies by placing the cookies with star cutouts on top of the cookies with raspberry jam sandwiching them together for a total of 32 sandwich cookies. 

Notes

  • Raspberry linzer cookies are best eaten the day it is prepared. However, filled raspberry linzer cookies stored in an airtight container will last up to 2 days at room temperature and 4-5 days in the refrigerator. Keep in mind that filled cookies will absorb some moisture from raspberry jam over time resulting in them softening up a bit but will still be tasty!
  • Prior to baking raspberry linzer cookies, make sure you have enough space in your freezer or fridge to fit baking sheets. Chilling the cookies briefly before baking will help prevent overspreading. This is an optional but highly recommended step.
  • Linzer cookie dough may be prepared in advance and stored in the refrigerator for 4-5 days or in the freezer for up to 1-2 months. For linzer cookie dough stored in the fridge over 3 hours, allow to rest at room temperature for 8-10 minutes to soften up a little before rolling and cutting into shapes. For linzer cookie dough stored in the freezer, simply thaw in the fridge overnight before using.
  • For remaining mini star cookie cutouts, bake for 6-8 minutes for a tasty treat to snack on!

 

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