Raspberry Linzer Sandwich Cookies Recipe
This Raspberry Linzer Sandwich Cookies recipe is a Linzer cookie recipe without nuts. These pretty cut out sandwich cookies are filled with raspberry jam and dusted with powdered sugar.
Ingredients
- 1 ⅓ cup unbleached all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter ((softened))
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure almond extract
- ½ cup seedless raspberry jam
- ½ cup powdered sugar ((sifted))
Instructions
- In a small bowl whisk the all-purpose flour, baking powder and salt. Set aside.
- In a large bowl beat the softened butter and sugar until creamy. Add the egg and almond extract to the bowl and beat until combined well and creamy.
- Add half the flour to the bowl with the butter mixture. Beat until combined. Scrap the bowl with a spatula. Add the remaining flour to the bowl and beat in well.
- Divide the dough in half.
- Place one piece of dough in the center of a piece of plastic wrap. Fold one piece over the dough and flatten into a disk. Wrap each half of dough tightly and refrigerate for at least two hours or overnight.
- Preheat the oven to 375F. degrees. (see notes)
- Remove one half of the dough from the refrigerator and roll the linzer dough out on a floured surface with a floured rolling pin. Roll the dough out to ¼ inch thickness.
- Cut cookies out with a decorative cookie cutter and transfer to a parchment paper lined baking sheet.
- Cut the equivalent number of cookies and cut the centers out with a very small cookie cutter and place on a lined baking sheet. Chill the cookie dough for 20 to 30 minutes before baking.
- Bake the cookies 9 to 12 minutes or until the edges are just slightly golden. Remove from the oven and place the hot baking tray on a cooling rack.
- Cool for 10 minutes. Transfer the cooled cookies to a cooling rack to cool completely.
- Once cooled place a scant teaspoon of raspberry jam on the center of each of the uncut cookie halves.
- Place the cookie halves that have the center cut out on top of the cookies with the jam on it. Gently press the cookies together.
- Sprinkle the tops of the cookies with powdered sugar if.
- Makes about 16 - 2 ½ inch round sandwich cookies.
Video
Recipe Expert Tips
- Preheating the oven. If using aluminum pans lined with parchment preheat the oven to 375 F. degrees.
- Cookie Sheets: If using dark non stick cookie sheets with or without parchment paper decrease the oven temperature to 350 F. degrees to prevent burning.
- Follow the cookie recipe exactly using the exact ingredients listed in the recipe.
- Line your baking sheets with parchment paper which help the cookie brown evenly on the bottom.
- Parchment paper also prevents the cookies from sticking to the cookie sheet. It also helps with clean up.
- Work with chilled dough. Soft warm dough will spread while baking.
- After rolling and cutting out the cookies put the cookie sheet in the refrigerator for 5 to 10 minutes to chill before baking. This helps the cookie keep its shape.
- Use a tooth pick to easily remove the center cut out of the Linzer cookie. This will help the weakened cookie hold its shape.
Nutrition
Serving: 1CookieCalories: 174kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 27mgSodium: 102mgPotassium: 24mgFiber: 1gSugar: 18gVitamin A: 194IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
