Description
A simple recipe for classic Linzer cookies filled with raspberry jam.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1 cup raspberry jam
- 1/4 cup powdered sugar for dusting
Instructions
- Beat the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg yolk and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
- Wrap the dough in plastic wrap and chill for at least 1 hour.
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Roll out the chilled dough to about 1/4 inch thickness.
- Use cookie cutters to cut out shapes. Cut half of the shapes with a smaller cutter in the center to create a window.
- Place cookies on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cool completely on the baking sheets.
- Spread raspberry jam on the bottom half of the solid cookies.
- Dust the cutout tops with powdered sugar.
- Place the dusted tops onto the jam-covered bottoms to assemble the sandwich cookies.
Notes
- You can substitute other fruit jams like apricot or strawberry if desired.
- Chill the dough thoroughly for easier handling and cleaner cuts.
- Prep Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 45
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: Linzer cookies, raspberry jam cookies, shortbread cookies, holiday cookies, almond cookies