Raspberry Linzer Cookies

5 from 7 votes

Raspberry Linzer Cookies

These raspberry Linzer cookies are the easiest sandwich cookies. Rich, buttery shortbread cookie dough filled with raspberry jam. They make the perfect addition to the holiday cookie platter.

Course Dessert

Cuisine American, Austrian

Keyword Christmas, cookies, fall, Gifts, Linzer, Linzer Cookies Recipe, Shortbread

Prep Time 10 minutes

Cook Time 20 minutes

Chilling Time 30 minutes

Total Time 1 hour

Servings cookies

Calories 218kcal

Author Veena Azmanov

Cost $5

Equipment

Stand Mixer
Kitchen Scale
Meas Cups and Spoons
Linzer Cookie C.

Ingredients

3 cups All-purpose flour
2 tbsp Cornstarch
1 cups Butter (1 stick) unsalted - room temperature
2 cups Powdered sugar confectioners sugar
1 Egg large
¼ tsp Salt
2 tsp Vanilla extract
¼ tsp Almond extract
⅛ tsp Rose extract

Filling

1 cup Raspberry jam for filling
2 tbsp Powdered sugar for dusting

Metric - US customary

Instructions

Dry ingredients - In a bowl combine flour, salt, cornflour, and nutmeg, cinnamon together. Set aside
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, rose, and almond extract and flour mixture – combine well but don't over mix
Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll
Tip - the dough is soft and needs to refrigerated, so avoid adding more flour.
Preheat the oven at 170 C / 340 F
Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.
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 cookies
For the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutter
For 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.
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 together
Tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.

Video

Notes

Always have all the ingredients at room temperature so the butter and sugar cream well.
Use castor sugar or pulse thick grain sugar in a food processor so it dissolves easily when creaming into the butter
Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading.
If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
Place cut cookies in the fridge while the oven is preheating to prevent spreading.
When baked leave the cookies on the tray for 5 minutes then transfer to a cooling rack.

Notes

This dough can be halved or double without any issues.
Store them in a cookie jar at room temperature for up to 5 or 6 days.
To make them in batches you can refrigerate the cookie dough for a week or
Freeze the dough for up to one month then – thaw in the fridge overnight before using.

Nutrition