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!

Pumpkin Spice Chai Latte

This blend of two fall coffeehouse favorites will have you playing your own barista.

Cinnamon chai spice and everything nice makes for a tasty take on the classic pumpkin spice latte.

When the line in Starbucks is just too long, don’t you just wish you could make your own pumpkin spice latte? Take one super-spiced sip of this take on the PSL topped with maple-sweetened whipped cream and you’ll be addicted!

Pumpkin Chai Tea Latte

Recipe by Shanna Schad

Prep: 10 minutes
Simmer: 10–15 minutes

Serves 2

For the whipped cream:
½ cup heavy cream
1 tablespoon maple syrup

For the latte:
1 cup prepared, sweetened chai tea concentrate (like Oregon Chai or Tazo)
1 cup whole milk
¼ cup pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
Whole star anise, to serve (optional)

1. For the whipped cream: In a medium mixing bowl, whip the heavy cream to stiff peaks. Add in the maple syrup and whip again. Taste and add more maple syrup if desired. Chill until ready to use.

2. For the latte: In a saucepan over medium heat, combine the chai concentrate, milk, pumpkin purée and vanilla extract. Whisking constantly, heat the mixture until it just reaches a simmer. Taste for preferred sweetness, adding more milk if needed. (You can strain out the pumpkin purée at this point if you prefer.)

3. Pour the latte into Irish coffee cups or large mugs, top with whipped cream, a sprinkling of ground cinnamon and a star anise if desired. Serve immediately.