Traditional Raspberry Linzer Cookies

12 Days of Christmas Cookies

Raspberries and almonds are a classic combination for a reason – they just work. The sweet raspberries accentuate the toasted almonds and subtle brown sugar flavor of these traditional Austrian Christmas cookies.

A recipe for the Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

I liked these cookies the first day but I absolutely LOVED them on day two. The flavors melded together, the cookies softened and the preserves partially sank into the almond cookies creating a unified flavor instead of an awkward sandwich.

Whole, toasted almonds and brown sugar are a wonderful backdrop for the sweet raspberry preserves.The cookies are not overly sweet themselves, so the preserves and powdered sugar make them more sweet than savory and a delightful addition to any cookie tray!

A recipe for the Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

Linzer Cookies are one of those cookies that I’ve never been thrilled about. I can usually be caught eating the gingerbread, the cherry pecan cookies or chocolate crackles first. But these cookies are soooo much better than store-bought. They are soft and are naturally flavored with real toasted almonds instead of extract (not that I have any against almond extract…) and you control the quality of the preserves that go in between. Crucial.

A recipe for Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

I also made them larger than the recipe called for, like twice the size, and baked them for less time. I will not apologize. They are awesome.

If you want crispy cookies, bake them longer. See, problem solved.

A recipe for the Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

Another lesson learned: The dough is not workable if it hardens up completely. I refrigerated mine for almost 4 hours and it was too hard. I kneaded it into submission and began rolling again. You can do the same or you can check it after 2 hours. It should be firm but not hard.

A recipe for Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

Since these cookies are stable (if packaged correctly) and the flavor and texture improves over time, these are excellent shipping cookies. Package them in a box or tin with parchment between the layers of cookies, and wrap the whole thing in parchment. Either add some sort of bubble wrap or just make sure that the box/tin is small enough that the cookies and parchment packet fit snuggly but aren’t crammed.

A recipe for Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

Add Traditional Raspberry Linzer Cookies to your Christmas Cookie list right now! These cookies are my jam! #sorryimnotsorry Sometimes the nerd…I cannot repress her.

{Shrugs shoulders}

A recipe for Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

These Traditional Raspberry Linzer Cookies were the 3rd Day of my 12 Days of Christmas Cookies! Don’t miss Day 1 and Day 2!! 

Traditional Raspberry Linzer Cookies

Total Time: 3 hours, 20 minutes

Yield: 18 Cookies

Traditional Raspberry Linzer Cookies

Whole, toasted almonds and brown sugar are a wonderful backdrop for the sweet raspberry preserves. The cookies are not overly sweet themselves, so the preserves and powdered sugar make them more sweet than savory and a delightful addition to any cookie tray!

Ingredients

  • 2/3 cup almonds
  • ½ cup packed light brown sugar
  • 2 ½ cups all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar, for dusting
  • 1 12-ounce jar seedless raspberry preserves

Instructions

  1. Preheat the oven to 350°. Spread almonds on a rimmed baking sheet and toast in the preheated oven until lightly browned and fragrant, about 6-10 minutes. They will continue to cook outside of the oven so make sure to take them out as soon as you can smell them! Let cool.
  2. While your almonds cool, whisk together flour, baking power, salt and cinnamon in a medium bowl. Set aside.
  3. Process the almonds and a ¼ cup of the brown sugar in a food processor until they are finely ground. Be sure to pulse so as not to make almond butter.
  4. In a large bowl, beat the butter and remaining ¼ cup brown sugar with a hand mixer until light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla.
  5. Reduce speed to low and gradually add the ground almonds, then add the flour mixture in several additions. Mix until just combined being careful not to over mix.
  6. Divide the dough in half, shape into disks, wrap securely in plastic wrap, and refrigerate 2 hours or until firm but not hard! If you want to prepare the dough the night before, just allow the disks to warm up on the counter until they are still firm but not soft.
  7. Preheat oven to 350° and line 2 baking sheets with parchment.
  8. On a lightly floured surface, roll out each piece of dough to 1/8 inch thickness. Cut out using 3 inch cookie cutter and place on prepared baking sheet, spacing them 1 inch apart. Using a 1 inch cookie cutter cut out the centers of half of the rounds, re-rolling the scraps. Bake the bottoms and the tops (the ones with the holes) on separate cookie sheets!
  9. Bake, one sheet at a time, rotating the cookie sheet half way through, until the edges begin to brown, 8-10 minutes. [I baked the tops 6-8 minutes] Cool slightly on the cookie sheet and then transfer to a wire rack to cool completely.
  10. When the tops have partially cool, dust them generously with powdered sugar.
  11. Spread about ¾ teaspoon of preserves on each cookie without holes. You can use a little more if you like, but I didn’t want the raspberry flavor to overpower the almond flavor. Place a powdered top on each bottom and press gently to stick them together!

Notes:

I thought the flavor improved on the second day! Keep in a sealed storage container at room temperature for up to 5 days. Store between layers of parchment paper. After 4 days they begin to dry out.

Recipe adapted from Real Simple | November 2010

http://americanheritagecooking.com/2014/12/traditional-raspberry-linzer-cookies/

More Holiday Treats to Make the Season Bright!

Holiday Bark

Salted Chocolate Cherry Pistachio Pecan Holiday Bark Recipe | An easy Christmas treat to share or to keep! It's so delicious you might not want to share!

Cherry Pecan Cookies

These easy Cherry Pecan Cookies are soft, chewy and nutty. A cream cheese sugar cookie is generously flavored with almond extract and rolled in pecans! My favorite Christmas Cookie recipe of all time!Hungarian Apricot Kolaches

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

 Spiced Apple Cider Cranberry Cupcakes

Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!Soft Nutella Chocolate Chip Cookies

Soft Nutella Chocolate Chip Cookies

 

 


Comments

  1. says

    You are such a nerd…I love it! Now that you’ve posted them, I can officially say that these were my favorite cookie in the entire box. (Well, they might be tied with another yet-to-be-named creations…) My wife and I might have had a fight over who got the last one of these. #IWon #ButReallySheWon Pinning this right now…and then making another batch all for myself.
    David @ Spiced recently posted…Peppermint Ice CreamMy Profile

    • AmericanCooking22 says

      Haha! Thank you for appreciating my nerdiness, David! I am dying to know what they second favorites were! If it makes you feel any better, my husband and I fought over the last of your cookies. He may or may not have (jokingly) called me a name! #buthemightnothavebeenjoking ;-)

  2. mia says

    Oy vey! I don’t know how I screwed these up so badly?! I just couldn’t get the dough to play nice. After getting them somewhat rolled, I couldn’t get them off the counter without a huge struggle… misshapen mess! LMAO. They smell divine baking. I’ll try to add more flour to the rest of the dough as I only got 6 each top and bottom. I was sooo looking forward to these…

    • Lindsey says

      Bummer, Mia. Next time just try more bench flour when you roll them out. Also keeping the dough chilled, so only working with part of it at a time. And if your cookies ever get stuck again you can use a large offset spatula to scrape underneath them with out completely destroying their shape.

  3. Melissa Adams says

    I just wanted to say that I made these for morning tea for church except in heart shapes. Everyone loved them and were asking for the recipe. The biscuit is so short and crispy. Yum, yum, yum.

  4. Zuzi says

    Hello there, do you know why jam would seep into my cookie and color it in the center? I used different kinds of jams and they all do it, what could be a problem?

    • Lindsey says

      Hi Zuzi! If the jam isn’t thick enough then it will just soak in. Choose a thicker jam or preserves. A small amount will soak in and that’s ok! It makes the cookie even more moist!

Trackbacks

  1. […] One of my favorite ways to celebrate a holiday is by baking sweet and festive treats. And what better way to bake than with family! My sister-in-law, Courtney, helped me make these wonderful little heart shaped linzer cookies for Valentines Day. They are absolutely delicious, and were all eaten in one afternoon haha. Thats when you know they are good! The recipe for these yummy and esthetically pleasing cookies are here. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge