Raspberry Linzer Cookies

 

 

A fine dusting of powdered sugar adds just the right touch of sweetness to the top.

Every year, I roll out my rolling pin to make a special batch of cookies as a sweet treat to my nearest and dearest. My all-time favorite recipe is the raspberry Linzer cookie. Its charming “windowpane” cutout design and wintry sprinkling of confectioner’s sugar make this the perfect gift to share with neighbors and friends.

Linzer Cookies with Raspberry Jam

This version features the flavors of vanilla and cinnamon, while whole-wheat flour adds depth. But linzer cookies are perfect for a bit of customizing to enhance your favorite flavors. Feel free to add some finely chopped almond bits or swap in almond flour for a nuttier flavor. Not a fan of raspberry? Use your favorite jam! Make sure you have a Linzer cookie cutter set to create the cutouts.

Recipe by Margie Monin Dombrowski

Makes about 20 cookies

You will need:

2 cups all-purpose whole-wheat flour

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1/2 cup sugar

1 teaspoon vanilla extract

1 large egg

parchment paper

raspberry jam for filling

confectioner’s sugar for dusting

You will do:

  1. Spoon flour into measuring cups and level with a knife. Combine the flour, baking soda, salt and cinnamon into a large bowl.
  2. Using a an electric mixer, beat the butter, sugar and vanilla together until light and fluffy. Add the egg and beat at a low speed until well blended, being careful not to over-beat.
  3. Add the mixture of dry ingredients to the bowl until just combined and it forms a dough.
  4. Divide the dough in half and wrap both in plastic. Refrigerate for at least 1 hour.
  5. Preheat the oven to 350 F.
  6. Line your cookie sheets with parchment paper to ensure non-stick and even baking.
  7. Roll out each portion of dough to about 1/4 inch thickness with a lightly floured rolling pin on a lightly floured surface.
  8. Use your large cookie cutters to cut out the cookie shapes, then use the small cookie cutters for the “windowpane” cutout on half of the cutouts. These “windowpane” shapes can be fragile, so carefully transfer these shapes to your parchment paper.
  9. If your cookies fall apart after the cutout, try cutting out the smaller shapes while on the cookie sheet.
  10. Bake cookies for 8 to 10 minutes or until the edges are lightly browned. Allow cookies to completely cool.
  11. Spread raspberry jam over the cookies without the cutout shape. Add the cutout cookie on top to create a sandwich with the raspberry jam peeking through. Dust the top of each cookie with confectioner’s sugar. Serve and enjoy!

Margie Dombrowski

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Margie Dombrowski

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