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Melt-in-Your-Mouth Raspberry Linzer Cookies

These delightful cookies boast a buttery dough with almond flavor and a luscious raspberry jam filling, making them perfect for any occasion.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: Austrian, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter (softened to room temperature) High-quality butter recommended.
  • 2/3 cup granulated sugar Adds sweetness.
  • 1 large egg yolk Enhances richness.
  • 2 tsp almond extract Optional, for flavor.
  • 1 tsp vanilla extract Adds warmth.
  • 2 cups all-purpose flour Base for cookies.
  • 2/3 cup superfine almond meal or almond flour For texture.
  • 1 Tbsp cornstarch For consistency.
  • 1/4 tsp fine salt To balance flavors.
For the Filling and Dusting
  • 2 cups raspberry jam For filling.
  • 1/4 cup powdered sugar For dusting.

Method
 

Preparation
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add the egg yolk, almond extract, and vanilla extract, and beat until well combined and smooth.
  3. In another bowl, whisk together the all-purpose flour, almond meal, cornstarch, and fine salt.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until a soft dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Baking
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick.
  3. Use a cookie cutter to cut out cookies, creating an equal number of full cookies and cookies with holes in the center.
  4. Place the cut cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges start to lightly brown.
  5. Let the cookies cool completely on a wire rack.
Assembly
  1. Spread about 1 teaspoon of raspberry jam on each full cookie, and top with cookies that have holes.
  2. Dust the tops with powdered sugar before serving.

Notes

Store cookies in an airtight container at room temperature for 3-5 days; refrigerate for up to a week. Freeze without jam for up to 3 months.