Name: Raspberry Linzer Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Austrian
Ingredients: 1 cup unsalted butter, room temperature; 2/3 cup granulated sugar; 1 egg yolk; 2 teaspoons almond extract; 2 cups all-purpose flour; 2/3 cup superfine almond meal; 1 tablespoon cornstarch; 1/4 teaspoon fine salt; Raspberry jam; Powdered sugar

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The sweet, nutty aroma of freshly baked cookies fills the air, wrapping around you like a warm hug. Raspberry Linzer cookies, with their lovely, vibrant jam peeking through dainty cut-outs, create an irresistible allure that beckons you to indulge. Golden-brown with a delicate texture, each bite melts in your mouth, balancing the buttery richness with the tart brightness of raspberry. As you sink your teeth in, you’re transported back to childhood baking sessions spent with beloved family members, laughter echoing between flour-filled kitchens. These cookies are perfect for any occasion, be it during cozy fall afternoons or cheerful gatherings around the holidays.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Linzer Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Linzer Cookies

Grab your apron and let’s create these delightful raspberry linzer cookies that are not only delicious but also make a charming addition to any dessert platter. You’ll appreciate the ease of preparation and the joy they bring once you take that first bite. Trust me, your friends and family will be longing for more, so let’s get started!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 45 minutes, you can whip these up for a last-minute treat.
Irresistible Flavor: The buttery cookies with rich almond notes perfectly complement the sweet-tart raspberry jam.
Eye-Catching Appeal: These cookies are as beautiful as they are tasty, making them a showstopper at parties.
Flexible Serving: Perfect for brunch, tea time, or just a delightful snack any time of day.
Diet-Friendly Options: Swap out the jam for your favorite fruit preserves or use gluten-free flour for a different twist.

Ingredients You’ll Need

Unsalted butter: Room temperature butter gives these cookies a rich, creamy flavor. For best results, choose high-quality butter.
Granulated sugar: Adds the necessary sweetness to our cookies. Raw sugar can be a delicious alternative.
Egg yolk: The richness of the yolk enhances the cookie texture. Using a whole egg can make the cookies a bit more cake-like.
Almond extract: This optional ingredient brings out a lovely depth of flavor. Vanilla extract can be used instead, but the almond is traditional.
All-purpose flour: The base of our cookies, providing the right structure. For gluten-free options, consider a 1:1 gluten-free blend.
Superfine almond meal: Contributes flavor and a pleasant texture. If unavailable, ground almonds can be a good substitute, though the texture may differ slightly.
Cornstarch: Helps to create a softer, tender cookie. You can leave it out, but it does enhance the texture.
Fine salt: Just a pinch amplifies all the flavors in our cookies.
Raspberry jam: The star filling! Opt for high-quality, seedless jam for smooth spreading, or you can make your own for a personal touch.
Powdered sugar: Dust over the cookies for a classic finish and sweet touch.

How to Make Raspberry Linzer Cookies

Preheat and Prepare: First, preheat your oven to 350°F (175°C). Line two large baking sheets with silicone mats or parchment paper. This essential step ensures that your cookies won’t stick and makes clean-up a breeze.

Beat Butter and Sugar: In a large bowl or the bowl of a stand mixer, beat together 1 cup of room temperature unsalted butter and 2/3 cup granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. You want the mixture to become pale and creamy, creating a beautifully whipped texture.

Add Wet Ingredients: Mix in 1 egg yolk, 2 teaspoons almond extract, and 1 teaspoon vanilla extract, incorporating them by continuing to beat on medium speed until fully combined. You can already smell the delightful aroma that hints at the delicious cookies to come!

Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2/3 cup almond flour, 1 tablespoon cornstarch, and 1/4 teaspoon fine salt. This mixture will help create the perfect texture, so be sure to mix it well and eliminate any lumps.

Mix Together: Gradually add the flour mixture to the butter mixture on low speed until just combined. Be gentle here – over-mixing can create tough cookies. The dough will be thick and slightly sticky, so use a rubber spatula to scrape the sides of the bowl as needed.

Chill the Dough: Divide the dough in half and wrap each portion in plastic wrap. Flatten them into rectangles about 1/4 inch thick; this makes rolling easier later. Chill the wrapped dough in the refrigerator for about 45 minutes. If you’re in a hurry, a quick 15-minute freeze can work, just be careful not to freeze solid.

Roll Out Dough: Remove one piece of dough from the fridge and place it on your work surface, leaving the other portion chilled. Unwrap it and, using flour to dust both the dough and your rolling pin, roll it out to approximately 1/8 inch thick. If the dough cracks, don’t fret; just patch it up as you cut out your shapes!

Cut Out Cookies: Using a 1 1/2-inch scalloped round cutter, cut out as many cookies as you can from the rolled dough. From half of these rounds, use a smaller 3/4-inch cutter to create a lovely heart (or circle) opening in the center. Save the dough scraps for a second round of cutting.

Bake the Cookies: Place the cut-out cookies on your prepared baking sheets, keeping about 2 inches apart. Bake on the middle rack for 9-10 minutes, just until the edges are gently golden. Keep a watchful eye to prevent over-baking!

Cool and Repeat: Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack. This step is vital for ensuring they don’t break apart. Gather up the dough scraps and rewrap them to chill while you roll out the second portion of dough and repeat the cutting and baking process.

Dust and Fill: Once fully cooled, take those cookies with cut-outs and dust them generously with powdered sugar using a duster or fine mesh sieve. For the bottom cookies, spread about 2 teaspoons of raspberry jam, then place the dusted tops gently on each cookie pressed so the jam peeks through. Enjoy these delectable treats; they are best shared and savored!

Storing & Reheating

To store your lovely raspberry linzer cookies, place them in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for about a week or you can freeze them for up to 3 months. Just make sure they’re well-wrapped to prevent freezer burn. When you’re ready to enjoy them, thaw at room temperature for a few hours, or pop them in a warm oven (around 300°F or 150°C) for about 5 minutes. Just like that, you’ll have that fresh-baked taste again, even after freezing!

Chef’s Helpful Tips

Consistent Dough Thickness: Ensure you roll out the dough evenly to achieve uniform cooking and texture.
Chilling is Key: Don’t skip chilling! This step firms up the dough, making it easier to handle and preventing excessive spreading during baking.
Jamming It Up: Use seedless jam for smoother filling, but feel free to experiment with other flavors like apricot or cherry!
Texture Troubles: If your cookies seem too hard after baking, they may have been over-baked. Always check a minute or two before the suggested bake time.
Make Ahead: You can make the dough and freeze it for later use! Just thaw it in the fridge overnight before rolling.

Raspberry Linzer cookies bring a delightful combination of flavors and textures to any gathering. Their beautiful presentation makes them a perfect treat to share with loved ones or to surprise a friend with a homemade gift.

Recipe FAQs

Can I use other fruit jams in this recipe?

Absolutely! While raspberry jam is traditional for Linzer cookies, feel free to experiment with any flavor you love – apricot, strawberry, or even a homemade mixed berry jam. Just be sure to choose a jam that is thick enough to hold up in the cookie without making it soggy.

What is the best way to get cookie dough from my rolling pin?

To prevent the dough from sticking, dust both the dough and the rolling pin with flour generously before rolling it out. If it still adheres, gently lift the edge of the dough with a spatula or offset knife to help it release.

How can I make these cookies gluten-free?

To make gluten-free raspberry linzer cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all your other ingredients are certified gluten-free as well for the best results!

Can I decorate these cookies differently?

Definitely! Instead of dusting with powdered sugar, you could dip the tops in chocolate for a sumptuous touch or drizzle some melted chocolate across the cookies for added flair. The options are endless and add a fun twist!