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Raspberry Linzer Cookies
Grounds almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like. 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.
They are super duper cute with their heart-shaped of course you can cut them into any shape you’d like. These make perfect cookies to place in a jar and give as a gift to family, friends, and loved ones any time of the year, especially during Valentine’s day!.
My Top Tips
By following these tips you can make perfect Raspberry Linzer Cookies that everyone will like.
Storage
Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake-like. The flavors will however intensify.
Fillings
You can fill these with anything you like. Nutella and raspberry jam are delicious options, but you could use chocolate, white or dark.
Raspberry Linzer Cookies
Ingredients
- 1 1/2 cups all-purpose flour, plus more for rolling
- Pinch of salt
- 1/8 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 cup unsalted butter softened
- 1 1/2 cups confectioners sugar
- 1/4 cup almond flour or finely ground blanched almonds
- 2 large egg yolks
- 1 tbsp dark rum
- 1/2 tsp vanilla extract
- confectioner's sugar for dusting
- 1 cup seedless raspberry preserves for filling
Instructions
- Sift together the flour, salt, baking soda and, cinnamon. Set aside
- Combine butter and sugar until the mixture lightens in color and is aerated, for about 2 minutes.
- Add the ground almonds, vanilla, rum, egg yolks.
- In a low-speed mixer, slowly add the flour.
- Put the dough into a floured surface and knead lightly.
- Make the dough into two equal portions and form each into a disc. Refrigerate until chilled and firm.
- Preheat the oven to 350°F. Line two 1/2 sheet pans with parchment paper or a silicone baking mat.
- Break the dough into chunks and knead briefly. Roll the dough and use your preferred shaped cookie cutter.
- Set the cookie bottoms onto one of the prepared sheet pans.
- Reroll the scraps and continue cutting until the first portion of dough is gone.
- Use your preferred shape to cut a hole in the center of each cookie top.
Notes
Nutrition
I hope you guys enjoyed this simple but delicious recipe with me. Happy Baking!
READ MORE:
All About Whole Grain Breakfast Cookies
Grandma’s Melt-In-Your-Mouth Shortbread Cookies
