DAY 6: These are my very favorite cookies EVER! They are light, flavorful and contain two of my all-time favorite flavors: raspberry and almond. This is the same cookie dough that I use for sugar cookies.
I just roll the dough out a little thinner for the linzer cookies.
To keep the dough from sticking to your cookie cutter, dip it in flour before each cut (tap on counter to remove any excess flour). A toothpick is a good way to get out the center piece of dough.
Save those tiny centers. They make great little sugar cookies!
Warm the jam in the microwave for 10 seconds and stir until smooth. Frost a bottom cookie with the almond frosting and top with a small dollop of seedless raspberry jam.
Place a cut-out cookie on top and press down slightly.
Raspberry Almond Linzer Cookies
3 cups sugar
1 cup butter
1 cup sour cream
2 tsp vanilla
About 7 – 7 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup butter
1 lb (4 cups) powdered sugar
2 Tbs. cream or milk
1 tsp. vanilla extract
½ – 1 tsp. almond extract
Raspberry jam (seedless)
For cookies: Beat sugar, butter, sour cream and vanilla. Beat in eggs. Add soda, salt and enough flour to make a moderately stiff dough. Chill for 20 minutes to 1 hour for easier handling. Roll dough fairly thin, about 1/8 inch thickness. Cut cookies with a linzer cookie cutter or use small round cookie cutter and smaller designed cookie cutter to make tops and bottoms. Bake at 375°F for 5-6 minutes; do not brown. Cool on rack.
Beat filling ingredients until smooth.
Frost bottom cookie with small amount of filling. Top with about ½ tsp raspberry jam in the middle of the cookie (heat jam in a small bowl in the microwave to make it easier to spread). Place top cookie (with cut-out design) on jam.
NOTE: This is the same cookie dough that I use for sugar cookies. I just roll the dough out a little thinner for the linzer cookies.