I have finally kicked off my holiday baking (and eating) so first up was one of my favorite Christmas time recipes – raspberry Linzer cookies. Linzer cookies always look a little more difficult to make than they actually are. Essentially simple sugar cookies filled with jam, these cookies look festive and taste so good!
Linzer Cookie Recipe
1 1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
1 tsp vanilla extract
3 1/2 cups flour
1/4 tsp. salt
approx. 1/2 cup raspberry jelly or jam (see my recipe in this post)
powdered sugar for dusting
Directions: Preheat oven to 350 degrees. In the bowl of an electric mixer combine butter and sugars until fluffy about 3 minutes. Beat in vanilla. Slowly add in flour and salt. Beat on a low speed until the dough ball begins to form. Remove the mixer, wrap in plastic and place in the refrigerator for 30 mins.
When dough is chilled place on lightly floured surface and begin to roll out. I use this rolling pin and it has been such a game changer! Roll dough until it is about 1/4″ thick. With a fluted dough cutter make as many circles as your dough will allow. Divide the dough circles in half and leave half plain (these will be the bottom of the cookie) and stamp the other half (these will be the top) with whichever shape cookie cutter you like. I used a snowflake and it is important to use a mini cookie cutter for the middle shape to give a nice border.
Bake the cookies for 15-17 minutes or until the edges begin to brown. Once cooked place on a wire rack to cool slightly. Then spread raspberry jelly on the flat cookie. Place the cookie with the shape cutout on top and lightly push together. Dust with powdered sugar if desired!
photos by Torrey Fox