Dessert Recipes

Raspberry Linzer Cookies Recipe

raspberry-linzer-cookie_sized.jpg

When I was invited to my friend Jayson’s dinner party, I went in search of the perfect cookie recipe to bring for dessert. I had just moved into my new place and only had one baking sheet, my KitchenAid mixer and a rolling pin unpacked.

I remembered a cookie that my college friends and I used to make when we were obsessed with British culture and insisted on having High Tea on the weekends. The Linzer Cookie. The crumbly, sandy cookie combined with the sweet jam was always a winner. We fought over them to the last crumb. They go perfectly with Earl Grey tea, and make wonderful take-home presents as well.

I love the playfulness of this cookie, because you can try using different cookie cutters to match the theme of your party. I like doing a classic heart cut-out top (pictured above) but you can also do fun shapes like teacups, crowns or mustaches. Never underestimate the power of a good cookie cutter!

Some tips I’d suggest: The prep time for this recipe is relatively quick since the jam can be store bought, but make sure the cookies are totally cooled down before adding jam, otherwise the jam will melt and make a huge mess! Also, make the dough a day ahead so it can rest in the refrigerator before you roll it. This gives it time to relax and prevents your shapes from warping when they bake.

So turn on the latest Downton Abbey episode and get baking.

Raspberry Linzer Cookies

2/3 cup toasted almonds
1/2 cup light brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 sticks unsalted butter, softened
1 large egg
1 teaspoon vanilla
1 12-oz jar seedless raspberry jam

Directions:

Pulse toasted nuts and ½ of the brown sugar in a food processor until smooth.
Whisk together remaining dry ingredients in a bowl. In a mixing bowl, combine butter and remaining ½ of sugar until light and fluffy. Add nut mixture and mix until fully incorporated. Beat in eggs and vanilla extract. Reduce mixer to low speed and add dry ingredients in two segments, mixing until just barely combined. Wrap and chill dough overnight. Roll out to about ⅛ of an inch and cut as desired. Bake at 350* for about 12 minutes, or until edges are barely golden. When cooled, pipe jam so that there is a margin between it and the edge of the cookie. Gently press on cookie tops, dust with powdered sugar and dig in!

You Might Also Like

2 Comments

  • Reply Roby May 16, 2017 at 6:13 pm

    Reading this makes my desciions easier than taking candy from a baby.

    • Reply Hannah Bertiger May 16, 2017 at 11:21 pm

      Glad to hear, let us know how the baking goes!

    Leave a Reply