Raspberry Linzer Cookies
These Raspberry Linzer Cookies are buttery, tender shortbread with a nutty almond base and a pop of bright raspberry jam in the center.
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 cups all-purpose flour
- 3/4 cup blanched almonds finely ground or almond flour
- 1/4 teaspoon salt
For the filling:
- 1/2 cup seedless raspberry jam
- 1 tablespoon water
- Powdered sugar for dusting
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract (if using).
- In a separate bowl, whisk together flour, ground almonds, and salt. Gradually mix into the butter mixture until just combined.
- Divide dough in half, flatten into discs, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll dough on a lightly floured surface to about 1/8-inch thick. Cut out heart shapes with a cookie cutter.
- For half of the cookies, cut a small heart out of the center to create the “window” tops.
- Place cookies on prepared sheets and chill for 10 minutes.
- Bake for 10–12 minutes, or until edges are just starting to turn golden. Let cool completely.
- In a small saucepan, heat the raspberry jam and water over low heat until smooth and slightly thickened, about 2–3 minutes. Strain if needed for extra clarity. Let cool to room temperature.
- Dust the “window” cookies with powdered sugar.
- Spoon about 1/2 teaspoon of raspberry jam onto the flat side of each solid cookie. Top with the windowed cookie and press gently to sandwich.
Nutrition
Calories: 173kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 27mgSodium: 31mgPotassium: 48mgFiber: 1gSugar: 9gVitamin A: 247IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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