Homemade Linzer Raspberry Jam Cookies treats combine rich buttery goodness with a hint of almond, filled with raspberry jam for holidays.
Homemade Linzer Raspberry Jam Cookie
A Homemade Linzer Raspberry Cookie recipe idea to create for a dessert or snack for Christmas time or holiday times. They are a traditional Oven Bake delight. These tasty cookie or biscuit treats combine rich buttery goodness with a hint of almond, crowned by a jewel-like sandwich center of vibrant raspberry jam. Perfect for holidays, special occasions, or anytime you crave a taste of refined sweetness. Great all year around cookies, and make tasty gifts.
What is a Linzer cookie made of?
Linzer cookies are buttery almond nut dough base pastry biscuit or cookie. A shortbread like texture filled with fruity jams in the middle, thus making it a sandwich cookie with a cut out in the middle to show the jam filling and latticed with granulated sugar on the top.
How do you thicken jelly for cookie filling?
Add you r jam to a pot or saucepan and heat it up, adding a tablespoon of cornstarch or maizenna to thicken it. Stirring until all combined and cook until the jam has thickened. Leave to cool before adding to the cookies.
Ingredients
- unsalted butter, softened
- granulated sugar
- cinnamon
- egg yolk
- vanilla extract
- flour
- almond flour
- sea salt
- Raspberry jam, for filling
- Powdered sugar, for dusting
You will find all the amounts for the ingredients and the instructions in the recipe attached.
How To
To make the dough:
Beat the butter, sugar, and cinnamon until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.
Add the flour, almond flour and cinnamon to the egg mixture and mix until just combined. Don’t over-beat.
Refrigerate the dough in the bowl for about 30 minutes.
To assemble:
Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll.
Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet.
Use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Continue to reroll the scrapes to get as many cookies as possible.
Setting up the base of the cookie and the cut out top for fillings and sprinkling with castor sugar.
To fill the cookies:
Using the back of a spoon, spread a little bit of jam across the center of each whole cookie. Sandwich with the cookie with the cutout on top.
To bake:
Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely
Sprinkle with a dusting of powdered sugar.
Experience the timeless delight of Linzer Cookies with our delectable recipe. These charming treats combine rich buttery goodness with a hint of almond, crowned by a jewel-like center of vibrant raspberry jam.
Perfect for holidays, special occasions, or anytime you crave a taste of refined sweetness.
Storage:
Cookies should be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Bake these homemade linzer raspberry jam cookies for the holidays and make gift packs for Christmas.
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(click the highlighted heading for the recipe)
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Homemade Linzer Raspberry Jam Cookies
Homemade Linzer Raspberry Jam Cookies treats combine rich buttery goodness with a hint of almond, filled with raspberry jam for holidays.
- Prep Time: 30 min + 10 min. inactive time
- Cook Time: 10 min
- Total Time: 50 min
- Yield: 18 1x
- Category: Desserts, appetizer, snack
- Method: Oven Baking
Ingredients
- 12 T unsalted butter, softened
- 1/2 c granulated sugar
- 1 t cinnamon
- 1 egg yolk
- 1 t vanilla extract
- 1 1/3 c flour
- 3/4 c almond flour
- 1/4 t sea salt
- Raspberry jam, for filling
- Powdered sugar, for dusting
Instructions
- To make the dough: Beat the butter, sugar, and cinnamon until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.
- Add the flour, almond flour and cinnamon to the egg mixture and mix until just combined. Don’t over-beat.
- Refrigerate the dough in the bowl for about 30 minutes.
- Preheat the oven to 350 degrees.
- To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but shouldn’t feel rock-hard. On a floured surface, roll the dough out about 1/8″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
- Cut 15 rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Continue to reroll the scrapes to get as many cookies as possible.
- To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- To fill the cookies: Using the back of a spoon, spread a little bit of jam across the center of each whole cookie. Sandwich with the cookie with the cutout on top. Sprinkle with a dusting of powdered sugar.
Notes
- Storage: Cookies should be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
- Lemon curd, apricot jam and strawberry jam also make great options to fill the cookies.
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