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Raspberry Linzer Cookies

Raspberry Linzer Cookies
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These beautiful Raspberry Linzer Cookies feature tender, buttery almond shortbread filled with vibrant raspberry jam, perfect for any special occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 egg yolk
  • 2 tsp almond extract – optional
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 cups all-purpose flour
  • 2/3 cup superfine almond meal or almond flour
  • 1 Tbsp cornstarch
  • 1/4 tsp fine salt
  • 2 cups raspberry jam
  • 1/4 cup powdered sugar

Instructions

  1. Beat butter and granulated sugar: In a large bowl or stand mixer, beat 1 cup unsalted butter and 2/3 cup granulated sugar on medium-high speed for 2 minutes, until lighter in color.
  2. Add wet ingredients: Add 1 egg yolk, 2 tsp almond extract (if using), and 1 tsp vanilla extract. Mix on medium speed until combined.
  3. Whisk dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2/3 cup almond flour, 1 Tbsp cornstarch, and 1/4 tsp fine salt.
  4. Combine mixtures: Gradually add the flour mixture to the butter mixture on low speed until just incorporated. Scrape the sides of the bowl with a rubber spatula as needed.
  5. Divide and flatten dough: Divide the dough in half. Wrap each portion in plastic wrap, flattening each into a rectangle about 1/4 inch thick.
  6. Chill dough: Chill the dough in the fridge for at least 45 minutes. If chilling overnight, let it sit at room temperature for 10 minutes before rolling.
  7. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) 30 minutes before rolling dough. Line two large baking sheets with silicone baking mats or parchment paper.
  8. Prepare to roll dough: Take one piece of dough from the fridge. Unwrap it and lay the plastic wrap flat on your counter. Dust both sides of the dough and your rolling pin with flour.
  9. Roll dough: Roll the chilled dough to 1/8 inch thick. If the dough cracks, gently press it back together as you roll.
  10. Cut cookies: Cut out 1 1/2-inch scalloped rounds with a flour-dusted cookie cutter. Use a 3/4-inch heart or circle cutter to remove centers from half of the rounds. Save dough scraps.
  11. Chill cut-out dough (if needed): If the dough is too soft to pick up cut cookies, place the entire sheet of dough with plastic wrap in the fridge for 5-10 minutes to firm up.
  12. Arrange cookies on baking sheet: Place cookies about 2 inches apart on the prepared baking sheets.
  13. Bake cookies: Bake one sheet at a time for 9-10 minutes on the middle rack, until edges are just set and not browned.
  14. Cool cookies: Let baked cookies cool on the pan for 15 minutes, then transfer to a wire rack to cool completely.
  15. Repeat with remaining dough: Knead dough scraps together and rewrap, chilling them. Repeat steps 8-12 with the second chilled dough portion, then with the chilled dough scraps.
  16. Dust cut-out cookies: Once all cookies are fully cooled, generously dust the tops of the cookies with the center cut-outs with powdered sugar using a fine mesh sieve or duster.
  17. Fill cookies: Spread 2 tsp of raspberry jam on each bottom cookie (the ones without cut-outs).
  18. Assemble cookies: Top each jam-covered cookie with a dusted cut-out cookie, gently pressing to spread the jam up into the cutout section. Repeat with remaining cookies.
  19. Serve and store: Enjoy immediately or store in an airtight container at room temperature for up to 4 days.

Notes

Ensure butter is at room temperature for smooth creaming.
Chill the dough thoroughly to prevent cookies from spreading during baking.
Do not overmix the dough after adding flour to keep cookies tender.
Watch cookies carefully while baking to avoid browning; they should remain pale.

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