Description
Delicate, buttery shortbread cookies filled with rich raspberry jam and dusted with snow-like powdered sugar—these Linzer cookies are as beautiful as they are delicious. This doubled version makes more to share (or keep), with flavor twists like almond extract and lemon zest to elevate the classic.
Ingredients
2 cups unsalted butter, room temp
1½ cups icing sugar, sifted
½ tsp salt
1 tsp vanilla extract
½ tsp almond extract (optional twist)
Zest of 1 lemon (optional twist)
4 cups all-purpose flour, sifted
1 cup high-quality raspberry jam (Italian preferred)
Extra flour for rolling
Extra icing sugar for dusting
Instructions
Make the Dough: In a large bowl, cream butter and sugar until light and fluffy. Mix in salt, vanilla, almond extract, and lemon zest. Gradually add flour until dough forms. Divide in half, wrap in plastic, and chill 30 minutes.
Roll & Cut: On a floured surface, roll out dough to ¼-inch thick. Cut half the cookies with a plain cutter and the other half with a cutout center.
Bake: Preheat oven to 350°F (175°C). Place cookies on a lined sheet and bake 10–12 minutes until edges are just golden. Cool completely.
Assemble: Spread 1 tsp jam on the flat side of each whole cookie. Top with a cutout cookie. Dust with icing sugar.
- Prep Time: 30 min
- Cook Time: 20 mins
- Category: Dessert
Nutrition
- Calories: 250
- Sugar: 12g
- Fat: 14g
- Carbohydrates: 30g
- Protein: 2g