On the ninth day of Christmas cookies my true love gave to me….
Nine Raspberry Linzer Cookies
This was my first attempt at Linzer cookies. My boyfriend is a big fan of all cookies with jam and he asked me so kindly to attempt them. So of course I gladly accepted because I enjoy a good baking challenge. I don’t technically own Linzer cookie cutters but I did have several different sizes of fluted squares and one that could be small enough to fit in the center. I will admit the cookies are a little large for a Linzer, but still oh so delicious. Since the middle piece cut out was about an inch square, they made perfect mini cookies. I am saving the mini cookies for my Mom because she is a big fan of delicate mini cookies, right Mom?
Also as a side note- the cookies at first may seem a little crunchy. As they sit with the jam/preserves for a few hours they will soften up so don’t be alarmed! I used Target’s Archer Farms Red Raspberry Preserves and was a big fan, but feel free to use the preserves/jams of your choice.
- 1½ cups of Butter (3 sticks), at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3½ cups AP flour
- ¼ teaspoon salt
- ¾ cup raspberry preserves
- Confectioners’ sugar, for dusting
- In the bowl of a mixer, add in butter and sugar and mix until combined (using the paddle attachment)
- Mix in vanilla extract
- In a separate bowl mix together flour and salt
- With Mixer on low, add the dry ingredients into the butter and let mix until dough starts to form.
- Take dough out on to a floured surface and form into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F
- Once dough is chilled, roll out on a floured surface to a ¼ inch thickness.
- Cut out cookies with your larger cookie cutter and cut the center out of 1 out of every 2 cookies and place on an ungreased baking sheet.
- Place baking sheet in refrigerator for 15 minutes to chill.
- Bake the cookies for 20-25 minutes until the edges begin to brown slightly.
- Take cookies out and place onto wire rack, let cool for 20-30 minutes.
- Spread raspberry preserves on the back side of the solid cookie. Dust the top of the cut-out cookie with confectioners’ sugar and then place the flat sides of the top and bottom cookies together.
Source– Adapted from The Barefoot Contessa Cookbook
That is one of my favorite recipes of all times!!