Raspberry Linzer Cookies
These linzer cookies are a simple shortbread cookie recipe, filled with delicious raspberry jam. They definitely make a statement with the peekaboo cutout, and they will be a hit whenever you serve them!
Servings 9 cookies
Ingredients
- 1 cup butter, at room temperature
- ¾ cup icing sugar, sifted
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 2 cups all-purpose flour, sifted
- ½ cup italian raspberry jam
- Extra flour to roll out the dough
- Extra icing sugar for dusting
Instructions
- Preheat oven to 325°F. In stand mixer with paddle attachment, beat together butter, icing sugar, salt and vanilla until light and fluffy. This may take a bit – at least 3 minutes. Continuing with the stand mixer, add flour to the mixture until just combined. At this point, a ball of dough will begin to form.
- Remove dough from stand mixer, and knead with your hands until a full ball forms, about 1 minute. Wrap in plastic wrap, and place in fridge for at least 30 minutes. This will allow the dough to harden so it’s easier to roll out.
- Roll out dough with a rolling pin, adding extra flour to your rolling surface and rolling pin if dough begins to stick. Roll out to ¼ inch thickness.
- Using 3 inch circle cookie cutter, cut out circle shapes, rerolling and cutting scraps.
- Using 1 ½ inch Christmas cookie cutter, cut out shape in center of half of the circle cookies.
- Arrange whole and cutout cookies on parchment-lined baking sheet.
- Bake on top and bottom racks, rotating and switching pans halfway through, until edges are light golden, about 15-20 minutes.
- Remove cookies from the oven and let them cool.
- Spread jam over bottom of each whole cookie. Dust icing sugar over cutout cookies. Place on cookie with jam filling, sugar side up.