Description
These classic Linzer Cookies are buttery, nutty shortbread-style cookies filled with sweet raspberry jam and dusted with powdered sugar. Perfect for holiday baking or special occasions.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 tsp salt
- 1/2 cup raspberry jam (or jam of choice)
- Powdered sugar, for dusting
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg yolks, vanilla extract, and almond extract (if using). Mix until well combined.
- Gradually add in the all-purpose flour, almond flour, and salt. Mix until the dough comes together.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about 1/8-inch thickness.
- Use a cookie cutter to cut out shapes. Use a smaller cutter to cut out the centers of half the cookies.
- Place cookies on prepared baking sheets and bake for 10-12 minutes or until the edges just start to brown.
- Let the cookies cool completely. Then spread about 1/2 tsp of raspberry jam on the bottom cookies and sandwich with the top cookies.
- Dust the finished cookies with powdered sugar before serving.
Notes
- You can use any jam flavor you like, but raspberry is traditional.
- Make sure cookies are completely cooled before adding jam and powdered sugar.
- Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 9g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
