Description
These delightful cookies feature a buttery base with a tart raspberry jam filling, creating a perfect balance of flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup ground almonds or hazelnuts
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Cream together the butter and granulated sugar until pale and fluffy. Add the egg and vanilla, mixing well. Gradually incorporate the flour and ground nuts until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 60 minutes.
- Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about ¼ inch thick and cut with cookie cutters.
- Transfer cookies to parchment-lined baking sheets and bake for 10-12 minutes until lightly golden.
- Once cooled, add a dollop of raspberry jam to the center of each whole cookie and top with cut-out shapes. Gently press together.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Linzer cookies, raspberry jam, holiday baking, family recipe, cookies