Perfect for Christmas, Valentine’s Day or any occasion! These Festively Pretty Raspberry Linzer Cookies has a hint of lemon that compliments both the almonds and raspberry filling that round out this delicious cookie!
These Festively Pretty Raspberry Linzer Cookies can be made for any occasion but they are traditionally baked at Christmas time. However, they make a great treat for your favorite Valentine on Valentine’s Day. Use a heart-shaped cookie cutter and bake a batch today!
History of the Linzer Cookie
It is believed that the Linzer Cookie or torte, as it was called, originated in the City of Linz, Austria in the early 1700s. The crust was made from flour, ground nuts (more specifically almonds), sugar, eggs, spices and lemon zest. The crust was then filled with black currant preserves and topped with a decorative lattice crust.
Similar in taste with subtle differences in look, the Linzer cookie was born. It stated with two cookies sandwiched between a layer of preserves. Most importantly, the top cookie having a small, round, cutout in its center so the jam could be exposed, giving it the same visual appeal as the torte. This cutout is referred to as the Linzer eye, thus the circular shape. However, all sorts of shapes can be used for the center cutout.
Linzer Cookie Cutters
Did you know that they actually sell Linzer cookie cutters? These inexpensive fluted cookie cutters have interchangeable center shapes that allow the filling to show through. However, if you don’t have a Linzer cookie cutter, no worries, you can use any cookie cutter. Just take a decorating tip to cut our the Linzer eye in your top cookie, as shown in my recipe instructions below.
Festively Pretty Raspberry Linzer Cookies-Ingredients
Sliced almonds (grated), flour, sugar, vanilla, butter, cream cheese, baking powder, lemon zest, raspberry preserves, egg.
Festively Pretty Raspberry Linzer Cookies-Instructions
In a stand mixer with a paddle attachment or with a hand mixer, beat butter and cream cheese.
Add sugar and vanilla and beat until light and creamy.
Drop in egg and beat until combined.
Add flour, baking soda and lemon zest. Mix until combined.
In a mini-food processor grind the almonds.
Add to the dough and mix until incorporated.
Gather dough into a ball. Wrap in plastic wrap and refrigerate for at least one hour. Dough can be made and chilled for several hours or chilled overnight.
Cut dough in half. On a lightly floured wooden board, roll out dough to about 1/8 inch thickness. Use a (heart) cookie cutter and cut out as many as you can.
Place on a baking sheet.
Using a decorating tip, cut out a circle in half the cutouts, making equal pairs. Gather dough scraps and repeat until dough is gone.
Bake in a preheated oven at 350 degrees for 6-8 minutes, or until the edges start to lightly brown. Remove cookies from the oven, let stand on the cookie sheet for 1 minute. Remove cookies with a flat spatula to wire racks. Cool completely.
In a small saucepan, heat the raspberry preserves for about 1-2 minutes. You just want to heat them so it is easier to spread.
With a knife, spread the preserves to the outer edge of the solid cookie (bottom).
Place the other circle cutout cookie on the top. Place on wire racks.
Add a little extra preserves to the circle.
Sprinkle with powdered sugar. Serve and enjoy!
To freeze, store in an airtight container. Place wax paper between layers.
For more festive cookies try my Double Chocolate Mint Cookies, 5 Ingredient Chocolate Chip Coconut Balls, Festive Sugar Cookie Blossoms, Chocolate Brownie Crinkle Cookies, No Bake Chocolate Peppermint Cookies, Festive Halloween M&M Cookies, or Homemade Italian Pizzelles with Anise.
Festively Pretty Raspberry Linzer Cookies
Equipment
- Baking Sheets
- Cookie cutter
- Decorating tip
- Wire rack
- Board and rolling pin
Ingredients
- 1 cup butter salted
- 3 oz cream cheese
- 1 cup sugar
- 1 1/2 tsp vanilla
- 1 egg
- 2 3/4 cups flour
- 1/2 tsp baking soda
- 1/2 cups sliced almonds lightly ground
- 1 tbsp lemon zest (about 1 lemon)
- 1 cup raspberry preserves warmed
Instructions
- In a stand mixer with a paddle attachment or with a hand mixer, beat butter and cream cheese.
- Add sugar and vanilla and beat until light and creamy.
- Drop in egg and beat until combined.
- Add flour, baking soda and lemon zest. Mix until combined.
- In a mini-food processor grind the almonds. Add to the dough and mix until incorporated.
- Gather dough into a ball. Wrap in plastic wrap and refrigerate for at least one hour. Dough can be made and chilled for several hours or chilled overnight.
- Cut dough in half. On a lightly floured wooden board, roll out dough to about 1/8 inch thickness. Use a (heart) cookie cutter and cut out as many as you can. Place on a baking sheet. Using a decorating tip, cut out a circle in half the cutouts, making equal pairs. Gather dough scraps and repeat until dough is gone.
- Bake in a preheated oven at 350 degrees for 6-8 minutes, or until the edges start to lightly brown. Remove cookies from the oven, let stand on the cookie sheet for 1 minute. Remove cookies with a flat spatula to wire racks. Cool completely.
- In a small saucepan, heat the raspberry preserves for about 1-2 minutes. You just want to heat them so it is easier to spread.
- With a knife, spread the preserves to the outer edge of the solid cookie (bottom). Place the other circle cutout cookie on the top. Place on wire racks. Add a little extra preserves to the circle. Sprinkle with powdered sugar.
- Serve and enjoy!
- To freeze, store in an airtight container. Place wax paper between layers.
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