Linzer Raspberry Cookies are sweet and fun treats that layer buttery cookies with a lovely raspberry filling. They’re perfect for munching anytime you want a little joy!
These cookies not only look pretty with their cut-out shapes but taste amazing too! I love serving them at tea parties; they always impress, and the raspberry flavor is just delightful!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the salt in your cookies. If you’re in a pinch, you can use salted butter but reduce the added salt slightly.
Granulated Sugar: This brings sweetness and helps with the cookie’s texture. You can use brown sugar for a different flavor, but the cookies may be a bit chewier.
Almond Flour: It adds a nutty flavor and slight texture. If you need a nut-free version, simply replace almond flour with more all-purpose flour or use oat flour as a substitute.
Raspberry Jam: Seedless raspberry jam is great for smooth filling, but any fruit jam or even homemade fruit curd can work beautifully too. Try strawberry or apricot jam for a fun twist!
How Do I Get My Cookies to Hold Their Shape While Baking?
Maintaining the shape of your cookies can be tricky, but here’s how to ensure they come out perfectly!
- Make sure to chill your dough. This helps solidify the butter, preventing spreading during baking.
- When rolling out the dough, try to keep it about 1/8 inch thick for even baking.
- Keep an eye on the baking time. Underbaking slightly will help maintain a softer texture.
Finally, let the cookies cool completely on a wire rack before assembling; this ensures the jam layers hold without making the cookies soggy!
Linzer Raspberry Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour (ground almonds)
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (preferably seedless)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of preparation time, plus an additional hour for chilling the dough. After that, the baking takes around 10-12 minutes. So, in total, you should expect to spend about 1 hour and 45 minutes from start to finish before enjoying these delicious cookies!
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial as it adds air to the batter, making your cookies nice and tender!
2. Mix in the Egg and Vanilla:
Add the egg yolk and vanilla extract to the butter mixture. Continue mixing until everything is well combined. This adds flavor and richness to your cookies!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. This will ensure that the dry ingredients are evenly distributed before they are combined with the wet ingredients.
4. Form the Dough:
Gradually add the dry ingredients to the butter mixture, stirring gently with a spatula until the dough just comes together. Be careful not to overmix—you want a nice, soft, and slightly sticky dough!
5. Chill the Dough:
Divide the dough in half and flatten each half into a disk shape. Wrap each disk in plastic wrap and place them in the fridge for at least 1 hour. Chilling the dough helps prevent spreading during baking.
6. Preheat the Oven:
While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will make cleanup easier later!
7. Roll Out the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness. Keep your rolling pin and surface lightly floured to prevent sticking. You can always adjust the thickness to your preference, but this thickness is great for the right amount of crunch!
8. Cut Out the Cookies:
Use a round fluted cookie cutter to cut out cookies. For half of the cookies, use a smaller heart-shaped cutter (or another fun shape) to create a center window so the raspberry jam will show through.
9. Bake the Cookies:
Place all the cut cookies on your prepared baking sheet. Bake them in the preheated oven for 10-12 minutes, or until they just begin to turn golden around the edges. Make sure to cool the cookies completely on a wire rack once they’re out of the oven!
10. Assemble and Serve:
Spread about 1 teaspoon of raspberry jam onto each whole cookie (the ones without a cut-out). Next, dust the top cookies (with the cut-out centers) generously with powdered sugar. Finally, gently sandwich the jam-covered whole cookies with the powdered sugar-dusted window cookies.
And there you go! Your delicate Linzer Raspberry Cookies are now ready to be served. Enjoy the lovely fruity center accompanied by the sweet dusting of powdered sugar. Perfect for sharing—or indulging all on your own!
Can I Use Different Types of Jam in This Recipe?
Absolutely! While raspberry jam is traditional, you can use any fruit jam you enjoy, such as strawberry, apricot, or even mixed berry. Just make sure it’s a similar consistency for the best results!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Also, make sure your almond flour is certified gluten-free. The texture may vary slightly, but they will still be delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them for up to 2 weeks. Just be aware that refrigeration may affect their texture slightly.
Can I Freeze These Cookies?
Yes, you can freeze the unbaked cookie dough! Wrap the disks in plastic wrap and place them in a freezer bag for up to 3 months. When you’re ready to bake, just thaw in the fridge overnight and roll out as directed. You can also freeze the baked cookies for up to a month; just layer them with parchment paper and store in an airtight container.
