with Raspberry Jam
Nothing says holiday like these tasty
Linzer Cookies with Raspberry Jam
, which are a perfect blend of a buttery cookie, sweet-tangy raspberry, and finished off with a kiss of powdered sugar.
Let’s get started!
– 3 cups all-purpose flour
– 1/2 tsp baking powder
– pinch salt
– 1 cup unsalted butter (cold)
– 4 oz cream cheese (cold)
– 1 egg
– 1/2 cup granulated sugar
– Raspberry jam
– Powdered sugar for dusting
White Scribbled Underline
Sift together the dry ingredients.
Sift the flour, baking powder, and salt into a large bowl.
Cut the butter and cream cheese.
Cube the butter and cream cheese and then use a pastry cutter to cut it into the dry ingredients, working until the butter cubes are pea-sized.
Beat the egg and sugar.
In a small bowl, beat the sugar and egg together with a fork.
Take the egg mixture and pour it into a well in the center of the butter/flour mixture, then work the dough with your hands into a solid shape.
Form the dough.
Split the dough into 2 sections, cover each with plastic wrap, and place them in the refrigerator until firm, about 1 hour.
Roll out the dough.
Roll out one piece of dough until it is about 16 inches in diameter and about 1/8-inch thick.
Cut out cookie shapes.
Using a 3 1/2-inch snowflake cookie cutter, cut out shapes in the dough. Then, take a smaller snowflake shape to cut out the centers of half of the larger snowflakes. The whole ones will form the cookie bottoms and the others will be the tops.
In a 350ºF oven, bake the cookies on a parchment-lined baking sheet for about 10 minutes, until they are golden brown.
Add the raspberry jam.
Once the cookies have cooled, add a teaspoon of jam to the bottom cookies, with most of it in the center. Then, place the tops over them and sprinkle each sandwiched cookie with powdered sugar.