Raspberry Linzer Cookies
Raspberry Linzer Cookies
Serve up this fast and simple cookie recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 35 minutes
  • Cooking Time 12 minutes
  • Yield 36 servings
Ingredients
  • 1 cup unsalted butter, cut into pieces and at room temperature
  • 1 cup icing sugar, sifted
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon almond extract
  • Icing sugar, for dusting
  • ¾ cup raspberry jam
Method
  1. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together. Prepare the cookies as below.
  2. Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.
  3. Preheat the oven to 325 °F (160°C) and line 2 baking trays with parchment paper.
  4. Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.
  5. Bake the cookies for about 12 minutes (keep an eye on the cookies with holes – they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.
  6. Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).
  7. The cookies will keep for a week.

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