Best Raspberry Linzer Cookies Recipes

RASPBERRY LINZER COOKIES

Steps:

• Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
• Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended.
• Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
• Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
• Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.

RASPBERRY LINZER COOKIES

Steps:

• Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies., Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely. , Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up., Editor's Note: For variety, substitute your favorite preserves in place of raspberry or apricot.

RASPBERRY-ALMOND LINZER COOKIES

Steps:

• Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Spread almonds on a small rimmed baking sheet and bake until fragrantly toasty and nuts are golden on the inside (cut one open). Turn off oven. Cool almonds completely (you can speed this up by putting them in the freezer for 10 to 15 minutes).
• Grind nuts with 1/2 cup of flour from cookie recipe in a food processor until finely ground, then transfer to a medium bowl. Whisk in remaining 1 1/2 cups flour from recipe and whisk in cinnamon.
• Follow the rest of the Buttery Sugar Cookie dough recipe to make the Linzer dough. Divide dough in half, and wrap each half in wax paper, shaping each half into a flattened rectangle, then store each in a resealable plastic bag. Chill dough until firm, at least 2 hours.
• Heat oven again to 350°F with rack in middle. Line baking sheets with parchment paper.
• While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to 1/8 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
• Peel back top sheet of wax paper and cut out as many 3-inch cookies with cutter as possible. Then cut 1-inch openings in the center of half the cookies. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill the dough in freezer or chill in refrigerator again on a baking sheet.)
• Gather, reroll, and chill scraps to form more cookies.
• Freeze or chill cut-out cookies on baking sheet until firm before baking.
• Bake cookies, one sheet at time, until edges are golden, 6 to 9 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies with a metal spatula to a rack to cool completely.
• Repeat with remaining piece of dough. (Cool sheets and use fresh parchment for subsequent batches.)
• Spread about 1 teaspoon jam on all the solid round cookies (without holes). Lightly dust rings (cookies with holes) with confectioners' sugar using a wire-mesh sieve.
• Set rings over jam to form sandwiches.

RASPBERRY LINZER HEART COOKIES

Steps:

• Heat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
• Dust a clean work surface lightly with flour, and roll out one piece of dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out 8 hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut centers from half of the cookies.
• Transfer both the large and small hearts to a prepared baking sheet, and bake until golden brown, 12 to 14 minutes. Transfer to a wire rack until completely cooled. Repeat process with remaining dough rounds.
• Lightly sift confectioners' sugar over the large cookie tops. Spread about 1 tablespoon jam on each of the bottom halves, and sandwich halves together. Small hearts may be dusted with confectioners' sugar, if desired.

RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
• Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
• In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
• Add the poppy seeds and beat for 1 minute to distribute evenly.
• Add the egg and beat for 1-2 minutes, until well incorporated.
• Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
• Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
• Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
• Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
• To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
• Enjoy!

RASPBERRY LINZER THUMBPRINT COOKIES

Steps:

• Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in a medium bowl; set aside.
• Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
• Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
• Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.

RASPBERRY LINZER COOKIES

Steps:

• Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 c of the flour until fine textured, but NOT powdered (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they are still chunky, but they may just be clumping together).
• Add the remain flour and other dry ingredients along with the zest.
• Pulse to combine.
• Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal.
• Don't overprocess.
• Transfer to a large bowl.
• Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine.
• The dough should hold together when pinched (if it seems dry, sprinkle on a bit more water).
• Gather the dough into two balls and knead briefly just to blend.
• Wrap in plastic and chill until firm, 2-3 hours.
• TO BAKE: Oven to 325 degrees F.
• Cover your cookie sheets with parchment.
• Generously flour a work surface.
• Roll one ball of dough out 3/16" thick.
• (Keep the rest of the dough in the refrigerator, and if the dough warms up to the point of being sticky while you are working with it, return it to the fridge to chill.) Cut as many of the larger shape as possible out of the dough, rerolling the scraps to make more rounds.
• Arrange on the cookie sheets about 3/4 inch apart.
• Use the small cookie cutter to cut holes in the center of half of the cookies.
• Reroll these little scraps to make more cookies.
• Bake the cookies until the edges are lightly brown, about 15 minutes.
• Let cool on the pans before transferring to cookie racks.
• Repeat with remaining dough.
• To assemble, sift powdered sugar over the cookies with the holes cut in them, then spread a heaping 1/2 tsp.
• of preserves on the bottom of the whole cookie rounds.
• Sandwich the cookies together.
• NOTE: These cookies should be served the day they are put together.
• You can bake the cookies a week early, then sandwich them together a few hours before serving.
• NOTE 2: The dough for this cookie is kind of a pain to work with, and it takes patience, but I promise you, the end result is so worth it.

RASPBERRY LINZER THUMBPRINT COOKIES

Steps:

• Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in a medium bowl; set aside.
• Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
• Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
• Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.

RASPBERRY LINZER COOKIES

Steps:

• 1. Weigh or lightly spoon 2.25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 2.25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 5.25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 5.25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk. 2. Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour. 3. Preheat oven to 350°. 4. Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. 5. Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.

RASPBERRY FIG LINZER COOKIES (DIABETIC)

Steps:

• In a large bowl beat together the butter, oil, sugar substitute until combined. Add in the egg/egg substitute, salt, baking powder and vanilla. Using your mixer, beat in the corn meal and as much of the flour as you can. If the dough becomes too stiff, mix in the rest of the flour by hand.
• Divide the dough in half, wrap in plastic and chill for two hours.
• While the dough is chilling, prepare your filling by adding all ingredients to a small saucepan. Bring the mix to a boil and reduce to a lower simmer. Cook for 5 minutes, stirring regularly, until the filling is thickened. Transfer to a mini-chopper or use an immersion blender to puree the mix until smooth. Allow to cool completely.
• Preheat oven to 375 degrees. (Note you are using untreated cookie sheets here.)
• Roll out the first disc of dough until it is 1/8 inch thick. Using the larger cookie cutter, cut out cookies and transfer to the baking sheet about 1 inch apart. Bake for 5 minutes until the edges of the cookie are firm but not browned. Remove from oven and transfer to a wire rack.
• With the second disc of dough, repeat as above except that you will be using the smaller cutter to create a window in the cookies for the tops. In doing so, carefully place the smaller cookie cutters on the shapes made by the larger cutters in a manner so that the sides around the center hole are even.
• To assemble the linzer cookies, first apply a light dusting of powdered sugar on the top cookies (those with the cutouts). Spread a small amount of the raspberry-fig filling on the bottom cookie. Gently take the top cookies by the edges and line the top cookie over the filling pressing down ever so slightly.