DAY 11: Raspberry Almond Linzer Cookies
The votes for the top two favorite Christmas cookies in our house were very close. These were the runner-up.
My linzer cookies are not a traditional European linzer cookie which usually has an almond flour based dough that is spiced with cinnamon and fruit extracts. The traditional cookie also comes out crispy rather than soft. (I am almost always in the soft cookie camp.) I use one of my sugar cookie dough recipes to make these, but roll the dough thinner than I do for regular sugar cookies. As long as you don’t overbake them, these cookies stay soft and tender after baking.
These cute cookies are also a great addition to a wedding cookie table.
Linzer cookie cutters usually come in a set. This is a Christmas set, but there are also other fun varieties. To keep the dough from sticking to your center 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 tiny 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.
This recipe makes a lot of cookies. I will usually use half of the dough to make Linzer Cookies and the other half to make regular sugar cookies.
ORIGINAL BLOG POST (2009): Raspberry Almond Linzer Cookies
RECIPE:
Raspberry Almond Linzer Cookies
Cookie Dough:
3 cups sugar
1 cup butter
1 cup sour cream
2 tsp vanilla
3 eggs
About 7 – 7 ½ cups flour
¾ tsp baking soda
1 tsp salt
Filling:
1 cup butter, softened
2 Tbs heavy cream or milk
1 tsp vanilla extract
1 tsp almond extract
1 lb (about 4 cups) powdered sugar
12 oz jar seedless raspberry jam, about 1 ½ cups
For Cookies: In a large mixing bowl, beat together sugar, butter, sour cream, and vanilla until light and fluffy. Beat in eggs. Mix in 4 cups of flour, baking soda, and salt. Beat in enough remaining 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. Be sure to cut out even numbers of cookie tops and bottoms.
Bake at 375°F for 5-6 minutes; do not brown. Cool completely on a wire rack before filling.
For Filling: Combine butter, cream, vanilla and almond extracts in a large mixing bowl. Beat with a mixer until smooth. Beat in powdered sugar. Frost the bottom side of each solid cookie (without the cut-out) with a small amount of frosting.
Heat raspberry jam in the microwave for about 20 seconds to make it easier to spread. Use a small spoon to place about ½ tsp raspberry jam in the center of the frosting on each cookie.
Place top cookie (with cut-out design) over filling and jam. Store in refrigerator.
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