Description
Delightful Raspberry Linzer Cookies with a buttery base and tart raspberry jam filling, perfect for holiday gatherings and family traditions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1 egg yolk
- 1 cup almond flour
- 2 cups all-purpose flour
- 1 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg and egg yolk, mixing until well combined.
- Mix in almond flour and all-purpose flour until just incorporated.
- Chill the dough in the refrigerator for at least 30 minutes.
- Roll out the dough to about 1/4-inch thickness on a floured surface and cut into desired shapes, making sure to double the amount for sandwiching.
- Cut a shape out of the center of half of the cookies.
- Bake on a lined baking sheet for 10-12 minutes until just golden around the edges.
- After cooling completely, spread raspberry jam on whole cookies and top with cut-out counterparts. Dust with powdered sugar before serving.
Notes
Ensure butter is at room temperature for the right dough texture. Chill the dough to maintain shape while baking. Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry, Linzer Cookies, Holiday Cookies, Family Recipe, Baking