Raspberry linzer cookies
Raspberry linzer cookies are our favorite cookies to make together. Raspberry jam sandwiched between two shortbread cookies. Super easy, fun and delicious. Not only for the holidays!
Equipment
- 2 Baking trays
- parchment paper
- (Christmas) cookie cutter
Ingredients
- 250 gr butter (or sub vegan butter)(approx. 1 cup or 2 sticks of butter)
- 100 gr icing sugar (or sub xylitol)(approx. ¾ cup)
- ½ tsp salt
- ½ tsp pure vanilla extract (you can also use almond extract if you prefer a almond flavor. I would recommend using ¼ tsp)
- 250 gr spelt flour (or sub all purpose flour)(approx. 2 cups)
- ½ cup raspberry jam (homemade* or store bought)
extra ingredients
- extra flour for rolling out the dough
- extra icing sugar for dusting the cookies
Instructions
- Make raspberry jam from scratch following this recipe berry chia jam. If you use store bought jam you can skip this step.
- In a stand mixer with paddle attachment, beat together butter (that is at room temperature, for better mixing), icing sugar, salt and vanilla until light and fluffy. This usually takes a bit; more or less 3 minutes. Sift the flour and add it to the mixture until it is just combined. At this point, a soft cookie dough ball will begin to form.Remove the dough from the stand mixer, wrap it in cling foil and then refrigerate it for 30 minutes, so the dough ball firms up.
- Preheat the oven to 175C/350F and line 2 baking sheets with parchment paper.
- Roll out the dough with a rolling pin. Add extra flour to your countertop and rolling pin to prevent it from sticking. Roll it out to ¼ inch thickness. If you prefer, you can also roll out the dough between two pieces of parchment paper. Just make sure the rolled out dough does not warm up too much, otherwise it will stick to the parchment paper.
- If you live in a hot climate, you will probably need to refrigerate the rolled out dough again. A firm slab of dough is easier to handle when you want to cut out cookies. If you think you need to do that, put it on a lined baking tray and leave it in the freezer for 10 minutes (or 30 minutes in the refrigerator).
- Use a 3-inch circle cookie cutter to cut out circle shapes. Cut out an even amount of cookies. If there is leftover dough, reroll the dough and cut out more cookies.Use a small (1½ inch) cookie cutter to cut out a shape in the center of half of all the cookies.
- Transfer all the cookies to the two lined baking trays. All the whole cookies on one baking tray and the ones with a cut-out center on the other one.Slide the baking trays in the oven and bake them on top and bottom racks or next to each other on the center rack. Make sure to rotate and switch the trays halfway through. Bake them until the edges are light golden, about 12-15 minutes. When they are done, remove the cookies from the oven and let them cool. First on the baking sheet for about 10 minutes and then I transfer them to a wire rack to completely cool off.
- Spread raspberry jam over the bottom of each whole cookie. Then dust all the cut-out cookies with icing sugar and place each one on a cookie with jam filling.