Raspberry Linzer Cookies
These Raspberry Linzer Cookies are made with a buttery shortbread dough and filled with raspberry jam. Featuring festive cutout tops and a dusting of icing sugar, they are perfect for holiday gifting or special occasions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup icing sugar, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 cup Italian raspberry jam
- Extra flour, for rolling out the dough
- Extra icing sugar, for dusting
Instructions
- Preheat oven to 325°F (163°C).
- In a stand mixer with paddle attachment, beat together butter, icing sugar, salt, and vanilla until light and fluffy, about 3–4 minutes.
- Add sifted flour gradually and mix until just combined. A dough ball will start to form.
- Remove dough and knead by hand for about 1 minute until fully formed. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- Roll out chilled dough to 1/4-inch thickness on a floured surface.
- Use a 3-inch round cookie cutter to cut out shapes. Use a 1 1/2-inch festive cutter to make a window in half the cookies.
- Place cookies on a parchment-lined baking sheet. Bake for 15–20 minutes, rotating halfway, until edges are light golden.
- Cool completely on wire racks.
- Dust the cutout cookies with icing sugar.
- Spread raspberry jam on the bottom cookies and sandwich with cutout tops, sugar side up.
Notes
- You can substitute any jam such as strawberry, fig, or apricot.
- Ensure the butter is at room temperature for proper mixing.
- Work quickly while rolling and cutting as the dough softens fast.
- If dough becomes sticky, add more flour or re-chill briefly.
- Cutters of any shape can be used for the peekaboo top.
Find it online: https://www.cookwithbenchi.com/raspberry-linzer-cookies/