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Linzer Cookies 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!

Servings: 24

– 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

TOTAL Time: 1 hour 40 Min

Ingredients

White Scribbled Underline

Sift together the dry ingredients.

01

Sift the flour, baking powder, and salt into a large bowl.

Cut the butter and cream cheese.

02

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.

03

In a small bowl, beat the sugar and egg together with a fork.

Combine.

04

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.

05

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.

06

Roll out one piece of dough until it is about 16 inches in diameter and about 1/8-inch thick.

Cut out cookie shapes.

07

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.

Bake.

08

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.

09

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.

Enjoy

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