Description
These Raspberry Linzer Cookies are buttery, lightly sweet sandwich cookies made with almond dough and filled with raspberry jam, then finished with powdered sugar.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 egg yolk
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon fine salt
- 2 cups raspberry jam
- 1/4 cup powdered sugar
Instructions
- Cream butter and granulated sugar until light and fluffy.
- Mix in egg yolk, almond extract, and vanilla extract until combined.
- Whisk flour, almond flour, cornstarch, and salt in a separate bowl.
- Mix dry ingredients into butter mixture just until incorporated.
- Divide dough, wrap, flatten, and chill until firm.
- Preheat oven to 350°F and line baking sheets.
- Roll dough to 1/8-inch thickness and cut shapes.
- Remove centers from half of the cookies.
- Bake cookies for 9 to 10 minutes until set.
- Cool completely before filling.
- Dust cut-out cookies with powdered sugar.
- Spread jam on solid cookies and sandwich together.
Notes
- This recipe makes about 48 sandwich cookies.
- Do not overmix dough to keep cookies tender.
- Chill dough as needed to prevent spreading.
- Cookies can be filled with other jams or curds.
- Store filled cookies up to 4 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 134
- Sugar: 10
- Sodium: 21
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 14