Raspberry Linzer cookies or just Linzer cookies are those sweet little cookies with the "window" cut out in the center. They are usually made extra fancy by dusting sugar powder on them. I love how buttery, yet tart these delicious treats are. I imagine that if the Queen of Hearts wasn't so obsessed with the tarts Jack made, she'd munch on Linzer cookies.
The Linzer cookie is based on the recipe for an Austrian cookie, the Linzertorte. The Linzertorte cookie dates to 1653 when the recipe was discovered in an abbey.
The Linzertorte is a tart made with a buttery dough and is usually filled with black currants. These cookies are shared every year during Christmas time, and it wasn't until the Linzertorte made it to America in 1865 that the filling was changed to raspberry jam.
You can fill these pretty cookies with any preserve you choose, but I think there is something striking about the bold red from the raspberry! Plus, it's more “Christmas-y” with the red. Whatever you choose, Linzer cookies are a beautiful treat to share with your friends and family.
What preserve flavor do you like? What is your favorite Christmas cookie? Share your Linzer cookies with me!
Raspberry Linzer Cookies
- 2/3 cups almond flour
- 1/2 cup packed light brown sugar
- 2 1/2 cups all-purpose flour
- 1.2 tsp. baking powder
- 1/2 tsp kosher salt
- 1/4 tsp. cinnamon
- 1 cup unsalted butter, room temp.
- 1 large egg
- 1 tsp. pure vanilla extract
- 2 tbsp. powdered sugar, for dusting
- 1 12 oz. jar of raspberry perserves
- Preheat oven to 350 degrees.
- Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- In a large bowl, beat the butter and brown sugar until light and fluffy. Beat in the egg and vanilla.
- Reduce speed to low and slowly add the almond flour, then add the flour mixture in several additions. Mix until just combined.
- Divide the dough in half, shape into disks and wrap in plastic wrap. Refrigerate for 2 hours.
- After two hours, pull the dough from the fridge and let it get to room temp.
- On a lightly floured surface, roll out each piece of dough to 1/8 inch thickness. Cut out using round cookie cutter. Place on baking sheet, 1 inch apart. Using a 1-inch cookie cutter, cut out the center of half of the rounds. Bake the bottoms and the tops on separate sheets.
- Bake one sheet at a time, rotating the cookie sheet half way through, about 8-10 mins. I baked the tops for 6-8 mins. Let cool completely.
- When tops have partially cooled, dust them with powdered sugar.
- Spread 3/4 tsp. of preserves on each cookie with out holes. Place the round with the hole on top of the round with the preserves on it.