Raspberry Linzer Cookies
Raspberry Linzer Cookies bring old-world charm to your plate with tender almond–lemon dough and a bright swipe of seedless raspberry jam. Each sandwich cookie shows off a little cutout “window,” then sparkles under a snowfall of powdered sugar. They look bakery-fancy, taste nostalgically homemade, and vanish fast at any gathering.
Servings 15 Cookies
Ingredients
- 1 Cup Sugar
- 1 Cup Butter softened
- 3 Ounces Cream Cheese softened
- 1 Egg
- 2¾ Cups All Purpose Flour
- ½ teaspoon Baking Powder
- ½ Cup Almonds ground
- 2 teaspoons Lemon Peel grated
- 12 ounces Seedless Raspberry Jam
- Powdered Sugar
Instructions
- Combine sugar, butter, cream cheese, and the egg in a large bowl. Beat until light and fluffy.
- Lightly spoon the flour into a measuring cup and level off.
- Add flour, baking powder, ground almonds, and lemon peel and mix at low speed until well blended.
- Shape the dough into two disks and wrap in plastic wrap. Refrigerate for 2 hours.
- About 10 minutes before taking the dough out of the refrigerator, preheat the oven to 350℉.
- Roll out 1 disk of dough at a time to ⅛ inch thickness on a lightly floured surface. The dough will be stiff. Keep the remaining dough refrigerated.
- Cut the dough with a floured 3-inch round cookie cutter.
- Cut and remove a 1-inch holiday-shaped hole from the center of half of the cookies. Place the cookies on ungreased cookie sheets.
- Bake at 350℉ for 8-9 minutes or until the edges just start to brown.
- Let the cookies cool for 1 minute then remove from the cookie sheets and place on wire racks.
- Cool for 10 minutes or until completely cooled.
- Spread the cooled whole cookies with a thin layer of jam, leaving a ¼ inch border. Top them with the cutout cookies and press gently.
- Sprinkle with powdered sugar.