Raspberry Linzer Cookies
Coooking Temperature: 325 °F / 170 °C / Gas Mark 3
Diet : NF
Calories: 11
Adjust Servings Here: 24 cookies
Description
This is a simple cookie that makes an elegant presentation as well as a scrumptious treat. This raspberry Linzer cookie recipe pairs buttery shortbread cookies with raspberry jam for a pop of flavor.
Ingredients
- 3 cups (375 g) All-purpose flour
- 2 tbsp (30 g) Cornstarch
- 8 oz (227 g) Butter unsalted - room temperature
- 2 cups (240 g) Powdered sugar confectioners sugar
- 1 Egg large
- ¼ tsp Salt
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- ⅛ tsp Rose extract
- ½ tsp Cinnamon powder (optional)
- ¼ tsp Nutmeg powder (optional)
Filling
- 1 cup (340 g) Raspberry jam for filling
- 2 tbsp Powdered sugar for dusting
Instructions
- Dry ingredients - In a bowl combine flour, salt, cornstarch, (and nutmeg, cinnamon - if using ) together. Set aside
- dough - In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar, until light and fluffy. Add the egg followed by the vanilla extract, rose extract, almond extract, and flour mixture – combine well but don't over mix
- Chill - Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll Pro tip - the dough is soft and needs to be refrigerated, so avoid adding more flour.
- Preheat the oven at 325 °F / 170 °C / Gas Mark 3
- Chill - Roll the chilled cookie dough to about 1/8 inch in thickness on a lightly floured surface.Pro tip - it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
- Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutterFor the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.Pro tip - these cookies bake really quickly. You want them to be pale without any color.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
- Sandwich the cookies - Place ½ tsp of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherPro tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen