Raspberry Linzer Cookies
I can say with confidence that Linzer cookies are my favorite Christmas cookies and I make them every year. They look so beautiful and are a real attention grabber of every cookie box or a platter.
There are endless varieties of jam to use, as well as chocolate or caramel for filling. With all the numerous possibilities, raspberry and apricot jam still remain my favorite.
Traditionally for Christmas, every household has to have a plate of many different shaped and flavoured cookies. Christmas is getting closer and I am slowly filling out my cookies list. I use this cookie dough for several different cookie shapes and it is a favorite of mine. I am sure it will make any Christmas cookie mix prettier and more delicious. And what I love the most about it, it gets better over time. So you can make this a couple of days ahead and just store it in an airtight container.
- 40 Cookies
- Prep time: 90 Minutes|Cook time: 30 Minutes|Total time: 2 Hours
- Use your hands to combine all of the dry ingredients and butter cut into cubes. Next, add eggs and vanilla extract and combine them gently and with working the dough as little as possible. Refrigerate the dough for 30 minutes at least.
- When your dough is ready, take it out of the fridge. In the meantime, turn the oven on and let it preheat to 180 deg C or 360 F. Put some parchment paper inside your baking tray and start making the cookies.
- Roll the dough 4-5 mm thin and cut desired cookie shapes. Half of the cookies have to have a hole in the middle. Those are going to be the upper cookies and jam will be seen through the hole nicely.
- Arrange the cookies on a prepared baking tray and bake them in an oven, preheated to 180°C or 360 F for about 8 minutes. They are done when the edges slightly change in colour. Take them out and let them cool completely. Proceed with cutting and baking the rest of the cookies.
- Now it is time for assembling the cookies. Pressing the bottom of the Linzer cookie in powdered sugar is optional. Arrange all the upper cookies, the ones with the hole in the middle, next to each other and dust them with powdered sugar. Use a little bit of jam and put it on a lower cookie, spread it slightly. Now take the upper dusted cookie and press it gently to the lower one. Keep up with the process until you spend all the cookies.
- Store in an airtight container up to a few days.
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