Raspberry Linzer Cookies
The perfect little cookie - Tender almond cookie dough sandwiched with raspberry preserves. Just a hint of rum gives the cookie a special flavor.
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
Notes:
If you don't own a pastry bag, a sandwich bag with a corner cut-off works very well to pipe the preserves.
The cookies keep for several days in a covered container at room temperature.
The yield will vary based on the shape and size of the cookie cutter.
Nutrition
Calories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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