Raspberry Linzer Cookies

Delicate and buttery, Linzer cookies are a classic holiday treat inspired by the famous Austrian Linzer Torte. These cookies feature a soft, nutty dough sandwiched with sweet raspberry jam and dusted with powdered sugar, creating an elegant and festive dessert perfect for Christmas gatherings.

Did You Know?
The Linzer Torte, one of the oldest known cakes, hails from Linz, Austria. Linzer cookies are a smaller, cookie version of this famous dessert, featuring the same nutty dough and jam-filled center.

Yield
Makes approximately 20 sandwich cookies.

Ingredients
1 cup (2 sticks) unsalted butter, softened (room temperature)
1/2 cup granulated sugar
1/2 cup powdered sugar, plus more for dusting
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups all-purpose flour
3/4 cup almond flour (or finely ground almonds)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raspberry jam (seedless preferred)

Instructions
Step 1: In a large bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy (about 2–3 minutes).

Step 2: Beat in the egg, vanilla extract, and almond extract (if using) until well combined.

Step 3: In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Step 4: Divide the dough in half, shape into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 6: Roll out one disc of dough on a lightly floured surface to about 1/8-inch thickness. Use a round or fluted cookie cutter (about 2 inches) to cut out cookies. Use a smaller cutter to create a "window" in the center of half of the cookies. Repeat with the second dough disc. You can use any shape of cookie cutters that you would like.

Step 7: Transfer cookies to prepared baking sheets, spacing them about 1 inch apart. Bake for 10–12 minutes, or until edges are lightly golden. Cool completely on a wire rack.

Step 8: Spread a thin layer of raspberry jam on the flat side of each solid cookie. Dust the "window" cookies with powdered sugar, then gently sandwich them over the jam-covered cookies.

How the Cookies Will Look
Linzer cookies are delicate and beautifully festive. The top cookie is dusted with powdered sugar, with the bright red raspberry jam peeking through the cut-out window. Their buttery texture and sweet-tart flavor make them a showstopper on any holiday dessert table.

Nutritional Information (Per Cookie)
Calories: 120, Fat: 7g, Carbohydrates: 14g, Protein: 2g, Sugars: 7g

Kitchen Tips

1. Keep the dough chilled while working to make cutting and transferring easier.
2. Use a variety of cut-out shapes (hearts, stars) for a fun and festive presentation.
3. Substitute raspberry jam with apricot, strawberry, or your favorite flavor.
4. Almond flour adds authentic flavor, but hazelnut flour is a great alternative.
5. For perfectly shaped cookies, roll the dough evenly using rolling pin guides.
6. Sift powdered sugar over the top cookies for a smooth, uniform finish.
7. To avoid soggy cookies, assemble them just before serving.
8. Store unassembled cookies in an airtight container for up to 1 week; sandwich with jam when ready to enjoy.
9. Freeze baked cookies (without jam) for up to 1 month; thaw and assemble as needed.
10. Add a pinch of lemon zest to the jam for a brighter, tangy flavor.

Let’s Learn About Almond Flour
Almond flour, made from finely ground blanched almonds, gives Linzer cookies their signature nutty flavor and delicate crumb. It also adds a touch of richness and pairs beautifully with the sweet-tart jam filling.