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My review
Raspberry Linzer Cookies
105
Sarah
"These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!"
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Ingredients
2 h servings 82Original recipe yields 32 servings (32 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
1/22/2017
Substituted almond extract for the vanilla extract to make it more authentic. Used 1 egg, not the egg substitute called for. Tastes lovely. Only baked for 8 mins. I think baking longer would...
Most helpful critical review
12/6/2012
Classic Linzer cookies are and should be almond based! This includes almond flour (ground almonds) and almond extract! These are just a type of sugar cookie.
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12/6/2012
Classic Linzer cookies are and should be almond based! This includes almond flour (ground almonds) and almond extract! These are just a type of sugar cookie.
1/22/2017
Substituted almond extract for the vanilla extract to make it more authentic. Used 1 egg, not the egg substitute called for. Tastes lovely. Only baked for 8 mins. I think baking longer would...
12/17/2017
Crumbly dough we opted for another 50 percent more butter to make it better
2/13/2017
Very good recipe, easy to make and enjoyed by all. Good cookie for those who have allergies to nuts, but would still like the thought of Linzers!
2/11/2017
2.11.17 Set the timer for 10 minutes, and they were overbaked (actually crispy). If I make these cookies again, I’ll start checking for doneness at 7 minutes. Still, this is a tasty cookie, ...
4/19/2015
they were good. I over baked them (13 mins) -they were crispier but not burnt. my family liked them and the recipe was easy to follow. I will definitely do this again!