Description
Raspberry Linzer Cookies combine buttery cookies with tart raspberry jam for a delightful treat. Simple to make and irresistibly tasty, they are perfect for any occasion!
Ingredients
Scale
- 2 sticks unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 egg yolk
- 2 teaspoons almond extract (optional)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup superfine almond meal or almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon fine salt
- raspberry jam
- powdered sugar for dusting
Instructions
- In a bowl, cream together butter and sugar until fluffy.
- Add egg yolk, almond, and vanilla extract; mix well.
- Whisk together flour, almond flour, cornstarch, and salt in a separate bowl.
- Gradually mix dry ingredients into butter mixture until incorporated.
- Divide dough, wrap, and chill for 45 minutes.
- Preheat oven to 350°F (175°C). Roll out chilled dough to 1/8 inch thickness.
- Cut out cookies with desired cookie cutters; re-roll scraps as needed.
- Bake for 9-10 minutes until edges are set but not browned.
- Dust cookies with powdered sugar, spread raspberry jam, and top with cut-out cookies.
Notes
Always use softened butter for better creaming.
If the dough is sticky, chill it for a few more minutes before rolling.
Store cookies in an airtight container at room temperature for up to four days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg