Linzer Cookies
Classic European pastries with tender crumbly cookies and rich raspberry jam, perfect for any occasion.
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour Make sure to aerate before measuring.
- 1/2 cup powdered sugar For the cookie dough.
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened Softened but not melted.
- 1 teaspoon vanilla extract For flavor.
- 1/2 cup raspberry jam Can substitute with other jams.
- Powdered sugar for dusting powdered sugar To sprinkle on top before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together flour, powdered sugar, and salt.
- In a larger bowl, cream the softened butter and vanilla extract until light and fluffy.
- Gradually add the dry flour mixture, mixing until just combined.
Shaping and Baking
- Roll half of the dough on a floured surface to about 1/4 inch thick.
- Cut out the cookies using a cookie cutter, leaving half whole and cutting a small shape from the center of the remaining half.
- Arrange full cookies on a baking sheet and spread a teaspoon of raspberry jam on each.
- Place the cut-out cookies on top to create a sandwich.
- Bake for 10 to 12 minutes until golden, then cool on a wire rack.
- Dust with powdered sugar before serving.
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Notes
Store cookies in an airtight container with parchment paper between layers. They last up to a week at room temperature and can be frozen for a month.