Description
Delight in these classic Raspberry Filled Linzer Cookies, featuring a buttery, spiced dough filled with sweet and tangy raspberry jam. Perfectly dusted with powdered sugar, these cookies are a charming treat for holidays, tea time, or any special occasion.
Ingredients
Dry Ingredients
- 415 g all-purpose flour (plain flour)
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp fine salt
Wet Ingredients
- 250 g unsalted butter, softened
- 160 g caster sugar
- Zest of 1 orange
- 1 large egg (50-55 g, room temperature)
- 1 tsp vanilla extract
Other
- 150 g raspberry jam
- Powdered sugar, for dusting
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt until well incorporated.
- Cream butter and sugar: In a separate large bowl, add the softened unsalted butter, caster sugar, and orange zest. Using an electric hand mixer, whip the mixture on medium speed until it becomes light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until fully combined.
- Add dry ingredients to form dough: Fold half of the flour mixture into the wet ingredients using a spatula, then add the remaining flour mixture and mix until a smooth dough forms. Divide the dough into two equal portions and shape each into a ball.
- Roll out the dough: Place one portion of dough on a sheet of baking paper. Flatten slightly, then cover with another piece of baking paper. Roll out to about 7mm (1/4-inch) thickness using a rolling pin. Transfer the rolled dough on its paper to a baking tray and chill in the refrigerator for 30 minutes. Repeat with the other portion of dough.
- Preheat the oven: Set your oven to 200°C (430°F) with the fan off, or 180°C (355°F) with the fan on. Line two large baking trays with baking paper.
- Cut out the cookies: Remove the dough from the fridge and use a 6 cm (2 1/4-inch) round cookie cutter to cut out cookies. For half of the cookies, use a smaller cutter to cut out a center. Transfer all cookies to the prepared baking trays. Work quickly to keep the dough cold for easier cutting.
- Bake the cookies: Place the tray on the middle rack of the oven and bake one tray at a time for about 10 minutes, or until the edges are lightly golden. Rotate the trays halfway through baking for even cooking. Let the cookies cool completely on a wire rack.
- Dust top cookies with powdered sugar: Place the cookies with cut-out centers on a cooling rack with a tray underneath to catch excess sugar. Dust them generously with powdered sugar. These will be the top halves of your sandwich cookies.
- Assemble the cookies: Spread or pipe raspberry jam onto the flat sides of the whole cookies. Gently press the powdered sugar-dusted cookies on top to form sandwiches.
Notes
- Make sure the butter is softened but not melted for the best texture.
- Using room temperature eggs helps with even mixing and dough consistency.
- Chill the dough well before cutting to prevent spreading during baking.
- You can store these cookies in an airtight container for up to a week.
- These cookies freeze well; freeze before assembling with jam and dusting powdered sugar.
- Prep Time: 40 minutes
- Cook Time: 10 minutes per tray (20 minutes total estimate)
- Category: Dessert
- Method: Baking
- Cuisine: European, Austrian
