Raspberry Linzer Cookies recipe

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Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup white sugar
½ cup butter at room temperature
¼ cup egg substitute
1 teaspoon vanilla extract
¼ cup seedless raspberry jam
1 tablespoon confectioners' sugar, or as needed

Nutrition Info

81.6 calories
carbohydrate: 12.6 g
cholesterol: 7.6 mg
fat: 3 g
fiber: 0.2 g
protein: 1.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 61.9 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.

  2. Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy, add egg substitute and vanilla extract. Beat until well blended.

  3. Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.

  4. Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

  5. Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface, cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.

  6. Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.

  7. Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar, place 1 cut-out cookie atop each raspberry jam-topped cookie.

Recipe Yield

32 cookies

Recipe Note

These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!

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