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Raspberry Linzer Sandwich Cookies on a slate serving platter

Raspberry Linzer Sandwich Cookies Recipe

Arlene Mobley - Flour On My Face
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. 
5 from 2 votes
Prep Time 30 mins
Cook Time 12 mins
Chill 2 hrs
Total Time 2 hrs 42 mins
Course Dessert
Cuisine American
Servings 16 Sandwich Cookies
Calories 174 kcal


  • 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)
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  • 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.


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.


Serving: 1Cookie | Calories: 174kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 102mg | Potassium: 24mg | Fiber: 1g | Sugar: 18g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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