Classic Raspberry Linzer Cookies
By: Sheri Wetherell
Published: Thursday, December 7, 2017 - 1:48pm

Ingredients




3/4 cup unsalted butter
1/2 cup sugar
The grated zest of one lemon
Pinch of cinnamon
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup All-Purpose Flour
3/4 cup almond flour
1/4 teaspoon salt
Raspberry jam for filling
Confectioners' sugar for dusting

Preparation

1 To make the dough: In a large bowl, beat the butter, sugar, zest and cinnamon until fluffy, about 3 minutes, then beat in the egg yolk and vanilla until combined. 2 In a separate bowl, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined.  Be careful to not overwork the dough. 3 Divide the dough in half, and form each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. 4 To assemble: On a lightly floured surface, roll one disc of dough out to about 1/4"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a Silpat or parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes. 5 Preheat the oven to 350°F. 6 While the first half of cookies is chilling, cut rounds from the remaining dough. Once cookies are transferred to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a window cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill. 7 To bake: Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. 8 Let them cool for 5 minutes on the baking sheets, then transfer to a rack to cool completely. 9 To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.

About

This recipe is based on a King Arthur Flour recipe.