Nine Raspberry Linzer Cookies
Recipe type: Dessert
  • 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
  1. In the bowl of a mixer, add in butter and sugar and mix until combined (using the paddle attachment)
  2. Mix in vanilla extract
  3. In a separate bowl mix together flour and salt
  4. With Mixer on low, add the dry ingredients into the butter and let mix until dough starts to form.
  5. 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.
  6. Preheat oven to 350 degrees F
  7. Once dough is chilled, roll out on a floured surface to a ¼ inch thickness.
  8. 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.
  9. Place baking sheet in refrigerator for 15 minutes to chill.
  10. Bake the cookies for 20-25 minutes until the edges begin to brown slightly.
  11. Take cookies out and place onto wire rack, let cool for 20-30 minutes.
  12. 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.
Recipe by 2 Sisters 2 Cities at