Linzer Cookies
These buttery Linzer Cookies are filled with raspberry jam and dusted with powdered sugar. A classic Christmas cookie that’s as pretty as it is delicious!
Equipment
- Rolling Pin
- cookie cutters
- baking sheets
- parchment paper
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
- 3/4 cup jam (raspberry, strawberry, or apricot)
- 1/2 cup powdered sugar for dusting
Instructions
- Beat the butter and sugar together in a large mixing bowl until light and creamy, about 2 minutes.
- Add the egg and vanilla extract, mixing just until combined and smooth.
- Stir in the all-purpose flour, almond flour, and salt. Mix until a soft dough forms.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll out one disc of dough on a lightly floured surface to 1/8-inch thickness. Cut half the cookies with a solid cutter and the other half with center cutouts.
- Transfer cookies to prepared baking sheets, spacing about an inch apart. Re-roll scraps as needed.
- Bake for 8–10 minutes, or until edges lightly golden. Cool on baking sheet briefly, then transfer to a wire rack.
- Dust the top (cut-out) cookies with powdered sugar once cooled.
- Spread 1 teaspoon jam onto each bottom cookie, then top with a dusted cookie to form a sandwich.
Notes
Use raspberry jam for a traditional flavor, or change it up with strawberry or apricot. Be sure to chill the dough for clean cuts and cookies that hold their shape while baking.