Description

These Raspberry Linzer Cookies are a classic and elegant dessert, perfect for festive gatherings. With buttery shortbread and a sweet layer of raspberry jam peeking through a delicate cutout, they are not only delicious but also visually stunning. The soft texture of the cookies combined with the fruity tartness of the jam creates a wonderful balance of flavors. They are versatile enough to be customized for any holiday or event use different shaped cutouts to suit the occasion, or switch up the jam for a unique twist. These cookies are sure to impress both in taste and appearance, making them a must-bake treat for the holiday season.

Ingredients

Units Scale

1 cup butter, at room temperature
3/4 cup icing sugar, sifted
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups all-purpose flour, sifted
1/2 cup Italian raspberry jam
Extra flour to roll out the dough
Extra icing sugar for dusting

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Instructions

Preheat oven to 325°F.
In a stand mixer with the paddle attachment, beat together butter, icing sugar, salt, and vanilla until light and fluffy (about 3 minutes).
Gradually add the sifted flour to the mixture until just combined, forming a dough.
Knead the dough by hand until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough to ¼ inch thickness, using extra flour to prevent sticking.
Cut out circles with a 3-inch cookie cutter, and use a 1 ½-inch cookie cutter for cutouts on half of the circles.
Arrange on parchment-lined baking sheets and bake for 15-20 minutes, until edges are golden.
Once cooled, spread jam on the bottom of each whole cookie. Dust icing sugar over the cutout cookies and place them on top of the jam-filled cookies.

Prep Time: 30 minutes
Cook Time: 20 minutes