Raspberry Linzer Cookies

With a snowy dusting of confectioner's sugar, these raspberry linzer cookies are a Christmas treat perfect for gift giving!



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!

Royal Icing Basics

Master this traditional (and simple) icing technique and have incredible holiday cookies every time.

Royal Icing Technique
Water down the same recipe used for the outline to “flood” the inside of the design.

Seen around pretty much every holiday, royal iced cookies are particularly popular at Christmastime. From delicate intricacies to creative versatility, the art of royal icing is easy to pick up and rather difficult to perfect. This hard-drying icing is one recipe used in two different stages to create amazing and delicious edible cookie art.

Basic Royal Icing

Prep: 2 minutes
Makes 1 cup

2 cups confectioners’ sugar
1 egg white
1/2 teaspoon water
Food coloring (optional)

  1. In a large bowl, combine all ingredients. Mix until icing is thick and smooth.
  2. Stir in food coloring, adding small amounts at a time to make your perfect shade.
  3. Adjust the consistency with small amounts of water to thin or powdered sugar to thicken.

Royal Icing Holiday Cookies
These vintage knit patterns are anything but “ugly Christmas sweater.”

To Decorate Baked Cookies

1. Mix up a thick batch of icing (recipe follows), making an easily piped icing to outline the design of your cookie. Let it set completely.

2. Gradually add water to the thick icing until it is a more liquid consistency. Using a spoon, “flood” the inside of the outline with the icing.

3. From here, you can add swirls of color to the wet icing, or let the icing set completely before piping designs on top with colored thick icing.

4. Royal icing works well with sprinkles of all types as well, so get creative and let your cookies shine!



Lacy Valentine’s Day Cookies

Bake a sweet treat for your sweet heart!

Valentines Day Lace Cookies
Simple yet effective, these beautiful cookies will please everyone, from your valentine to your galentine.

What better way to say “I love you” than with delicious, decorated heart cookies? These Valentine’s Day cookies are the perfect way to show special someones just how much they mean to you. These cookies are very easy to decorate. All it takes is a little time, handful of ingredients and a whole lot of love.

Valentine's Cookies Step 8
Fondant may seem intimidating, but it’s not that difficult!

Ayda Algin’s Favorite Sugar Cookies

Decorated or not, these cookies will be the sweetest thing this Valentine’s Day!

You’ll need:

3½ tablespoons margarine, softened
3 cups flour
2 teaspoons ground cinnamon
2 eggs
1 tablespoon baking powder
½ cup confectioners’ sugar

  1. In a bowl, mix all ingredients until smooth.
  2. Preheat the oven to 350°F.
  3. On a lightly floured surface, roll the dough out to ¼-inch thickness. Cut into desired shapes with cookie cutters. Place cookies on an ungreased baking sheet about 1 inch apart.
  4. Bake for 15-20 minutes. When the cookies are done, they will look dry but will still be soft to the touch. Remove from the baking sheet to cool on wire racks.
Actual lace is what gives these patterned cookies their signature look.

Decorate with Lacy Fondant

You’ll need:

Your heart shaped sugar cookies
A piece of white patterned Nylon material (for the lace pattern)
White sugar paste or fondant
Red liquid food coloring
A heart shaped cookie cutter
Non-stick rolling pin

  1. Start by dividing your sugar paste into pieces, each about the size of a walnut.
  2. Add small amounts of food coloring until you reach the desired color. Knead the food coloring into the sugar paste until it’s thoroughly blended. Add more color as needed until the desired hue is achieved. If a color ends up too dark, add more white sugar paste to lighten the tone.
  3. I made four different shades of pink and kept one ball white. After you knead the color into the fondant, wrap the fondant in plastic wrap and place in an airtight plastic bag. Then place it in a small box or plastic container to keep it from hardening until you are ready to use it.