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A plate of delicious Linzer Cookies filled with raspberry jam and dusted with powdered sugar.

Linzer Cookies

Delightful cookies with a nutty, buttery texture and sweet raspberry filling, perfect for family gatherings and cozy evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Austrian, Halal
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute with almond flour for added nuttiness.
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Ensure it is at room temperature for easy mixing.
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Filling and Topping
  • 1/2 cup raspberry jam Choose high-quality jam for the best flavor.
  • to taste Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, ground cinnamon, and salt. Set aside.
  3. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the egg, vanilla extract, and almond extract to the butter mixture, mixing until well-combined.
  5. Gradually add the dry ingredients into the butter mixture, stirring until just combined.
  6. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Baking
  1. Dust the countertop with flour and roll out the dough to about 1/8-inch thickness.
  2. Cut out shapes with cookie cutters, ensuring to cut some with a hole in the center.
  3. Place the cookies on a parchment-lined baking sheet and bake for about 12-15 minutes, or until lightly golden.
Assembly
  1. Allow the cookies to cool completely.
  2. Spread raspberry jam on the solid cookie bases and top with the cookie cutouts.
  3. Dust with powdered sugar to finish.
Serving
  1. Serve immediately or store in an airtight container.

Notes

For variations, consider using apricot or strawberry jam instead of raspberry. To prevent cracks, avoid overworking the dough and ensure it is evenly rolled.