Raspberry Linzer Cookies
Raspberry Linzer Cookies bring old-world charm to your plate with tender almond–lemon dough and a bright swipe of seedless raspberry jam. Each sandwich cookie shows off a little cutout “window,” then sparkles under a snowfall of powdered sugar. They look bakery-fancy, taste nostalgically homemade, and vanish fast at any gathering.
Ingredients
Instructions
- Step 1
Combine sugar, butter, cream cheese, and the egg in a large bowl. Beat until light and fluffy.
- Step 2
Lightly spoon the flour into a measuring cup and level off.
- Step 3
Add flour, baking powder, ground almonds, and lemon peel and mix at low speed until well blended.
- Step 4
Shape the dough into two disks and wrap in plastic wrap. Refrigerate for 2 hours.
- Step 5
About 10 minutes before taking the dough out of the refrigerator, preheat the oven to 350℉.
- Step 6
Roll out 1 disk of dough at a time to ⅛ inch thickness on a lightly floured surface. The dough will be stiff. Keep the remaining dough refrigerated.
- Step 7
Cut the dough with a floured 3-inch round cookie cutter.
- Step 8
Cut and remove a 1-inch holiday-shaped hole from the center of half of the cookies. Place the cookies on ungreased cookie sheets.
- Step 9
Bake at 350℉ for 8-9 minutes or until the edges just start to brown.
- Step 10
Let the cookies cool for 1 minute then remove from the cookie sheets and place on wire racks.
- Step 11
Cool for 10 minutes or until completely cooled.
- Step 12
Spread the cooled whole cookies with a thin layer of jam, leaving a ¼ inch border. Top them with the cutout cookies and press gently.
- Step 13
Sprinkle with powdered sugar.
Tips & Tricks
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