Description
These delightful Raspberry Linzer Cookies offer a tasty balance of buttery texture and vibrant raspberry jam filling, evoking cherished family memories.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup almond flour (or hazelnut flour)
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam (preferably seedless)
- Zest of 1 lemon (optional)
Instructions
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. Add the egg yolks and vanilla extract, mixing until well combined.
- Gradually mix in the all-purpose flour and almond flour until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to about 1/8 inch thick, then cut out cookie shapes, cutting half with a cut-out for the jam.
- Place the cut-outs on a lined baking sheet, bake for 8-10 minutes, or until the edges are lightly golden.
- Once cooled, spread a heaping teaspoon of raspberry jam on solid cookies and top with cut-out cookies. Sprinkle with powdered sugar.
- Serve and enjoy, or store in an airtight container for up to a week.
Notes
Rotate baking sheets halfway through baking for even results. You can add crushed nuts or chocolate chips for a twist!
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Linzer Cookies, holiday cookies, family recipes, dessert, baking tradition