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.

Author: Real Life of Lulu

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 9 minutes

Total Time: 39 minutes

Servings: 15 Cookies

Calories: 323 kcal per serving

Ingredients

1 cup - Sugar
1 cup - Butter
3 ounces - Cream Cheese
1 - Egg
2 ¾ cups - All Purpose Flour
½ tsp - Baking Powder
½ cups - Almonds
2 teaspoons - Lemon Peel
12 ounces - Seedless Raspberry Jam
Powdered Sugar

Instructions

Combine sugar, butter, cream cheese, and the egg in a large bowl. Beat until light and fluffy.
Lightly spoon the flour into a measuring cup and level off.
Add flour, baking powder, ground almonds, and lemon peel and mix at low speed until well blended.
Shape the dough into two disks and wrap in plastic wrap. Refrigerate for 2 hours.
About 10 minutes before taking the dough out of the refrigerator, preheat the oven to 350℉.
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.
Cut the dough with a floured 3-inch round cookie cutter.
Cut and remove a 1-inch holiday-shaped hole from the center of half of the cookies. Place the cookies on ungreased cookie sheets.
Bake at 350℉ for 8-9 minutes or until the edges just start to brown.
Let the cookies cool for 1 minute then remove from the cookie sheets and place on wire racks.
Cool for 10 minutes or until completely cooled.
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.
Sprinkle with powdered sugar.

Nutrition