On the ninth day of Christmas cookies my true love gave to me….
Nine Raspberry Linzer Cookies
This was my first attempt at Linzer cookies. My boyfriend is a big fan of all cookies with jam and he asked me so kindly to attempt them. So of course I gladly accepted because I enjoy a good baking challenge. I don’t technically own Linzer cookie cutters but I did have several different sizes of fluted squares and one that could be small enough to fit in the center. I will admit the cookies are a little large for a Linzer, but still oh so delicious. Since the middle piece cut out was about an inch square, they made perfect mini cookies. I am saving the mini cookies for my Mom because she is a big fan of delicate mini cookies, right Mom?
Also as a side note- the cookies at first may seem a little crunchy. As they sit with the jam/preserves for a few hours they will soften up so don’t be alarmed! I used Target’s Archer Farms Red Raspberry Preserves and was a big fan, but feel free to use the preserves/jams of your choice.
- 1½ cups of Butter (3 sticks), at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3½ cups AP flour
- ¼ teaspoon salt
- ¾ cup raspberry preserves
- Confectioners’ sugar, for dusting
- In the bowl of a mixer, add in butter and sugar and mix until combined (using the paddle attachment)
- Mix in vanilla extract
- In a separate bowl mix together flour and salt
- With Mixer on low, add the dry ingredients into the butter and let mix until dough starts to form.
- Take dough out on to a floured surface and form into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F
- Once dough is chilled, roll out on a floured surface to a ¼ inch thickness.
- Cut out cookies with your larger cookie cutter and cut the center out of 1 out of every 2 cookies and place on an ungreased baking sheet.
- Place baking sheet in refrigerator for 15 minutes to chill.
- Bake the cookies for 20-25 minutes until the edges begin to brown slightly.
- Take cookies out and place onto wire rack, let cool for 20-30 minutes.
- Spread raspberry preserves on the back side of the solid cookie. Dust the top of the cut-out cookie with confectioners’ sugar and then place the flat sides of the top and bottom cookies together.
Source– Adapted from The Barefoot Contessa Cookbook
