Raspberry Linzer Cookies

Linzer raspberry cookies on the counter with jam in a spoon and powdered sugar in a sifter.

Buttery, sweet and so adorable, these raspberry linzer cookies are a holiday classic with a signature cut-out on top then sandwiched with raspberry jam.

Prep Time: 15

Cook Time: 10

Chill Time: 15

Total Time: 40

Servings:

Ingredients

14 Tablespoons unsalted butter , at room temperature
1 teaspoon almond extract
2 large egg yolks
¾ cup powdered sugar , plus more for dusting
½ teaspoon fine sea salt
2 cups all-purpose flour , spooned and leveled
½ cup raspberry preserves

Instructions

In the bowl of a stand mixer fitted with a whisk attachment, cream 14 Tablespoons butter on medium speed until light and fluffy. Mix in 1 teaspoon almond extract and 2 egg yolks until combined. Reduce speed to low and slowly mix in 3/4 cup powdered sugar until combined, scraping down the sides of the bowl as needed.
In a small bowl, stir together 1/2 teaspoon salt and 2 cups flour. Slowly add to the mixer on low speed just until combined, being careful not to overmix, stopping when you see small clumpy pieces of dough. Divide the dough in half and form 2 disks. Wrap with plastic wrap and refrigerate 15 minutes.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
On a floured surface, roll out 1 disc from the fridge to about 1/4-inch thickness. Using a 2 inch cookie cutter, cut out the cookies and place on the baking sheet. Gather remaining dough and roll out again to cut additional cookies. Using a smaller cookie cutter of any shape, cut out the center of only half of the cookies on the sheet (these will become the top of the sandwiched cookies).
Bake 8 to 10 minutes or until just starting to turn golden brown around the edges. Repeat cutting cookies with second disc while the cookies bake. Let the cookies cool completely on a cooling rack before assembling.
Spread 1 teaspoon of preserves across the bottom of 1 whole cookie. Place a cut-out cookie on top. Use a piping bag filled with preserves to add additional preserves into the cutout center, if desired. Dust the tops with powdered sugar.

Notes

Note: If your dough becomes too soft to cut out, you can refrigerate the dough for a few minutes and then continue rolling it out.

Make-ahead: This dough can be made up to a week in advance. Simply wrap the log in the wrap and store in the refrigerator until ready to use.

Best ingredients: Make sure to use only real butter and vanilla in these shortbread cookies to get the best flavor.

Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.

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