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Linzer Cookies with Raspberry Jam

Soft shortbread cookies sandwiched between raspberry jam and dusted with powdered sugar. These raspberry Linzer cookies will become a new favorite holiday cookie.
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 24 sandwiched cookies
Calories 160kcal
Author Dina

Ingredients

US Customary - Metric

Instructions

  • Sift the flour, baking powder, and salt into a bowl.
  • Slice the butter and cream cheese into cubes and cut it into the flour using a pastry cutter. Continue cutting into the butter until it resembles the size of peas.
    Steps to make Linzer Cookies with Raspberry Jam: sift the flour, salt, and baking powder together, then cut in the butter and cream cheese with a pastry cutter.
  • In a separate bowl, lightly beat the sugar and egg with a fork.
  • Pour the egg mixture into the flour/butter mixture and work the dough into a solid shape with your hands.
  • Separate the dough into 2 portions and wrap each piece with plastic wrap. Refrigerate for about 1 hour or until firm.
    Steps to make Linzer Cookies with Raspberry Jam: combine the egg and sugar in a bowl with a fork, then add it to a well in the venter of the flour mixture, combining and then wrapping up the dough to refrigerate.
  • Roll one piece of dough into a circle about 16 inches in diameter. The dough should be about 1/8 inch thick.
  • Using a 3 1/2 inch cookie cutter, cut as many snowflakes from the dough as possible. Then using a smaller snowflake cookie cutter, cut through the center of half the cookies. These will be the cookie tops. The whole cookies will be the cookie bottoms. Gather up the dough scraps and roll it back into 1/8 inch thick and repeat the cutting process. Continue steps 6-7 with the remaining refrigerated dough.
    Steps to make Linzer Cookies with Raspberry Jam: roll out the dough, cut out the shapes, then roll it out again until the dough is all cut out.
  • Heat the oven to 350 degrees Fahrenheit. Place the cookies on a baking sheet lined with parchment paper and bake for 10 minutes or until lightly golden-brown.
  • Once the cookies are cooled, spread about 1 tsp of raspberry jam onto the cookie bottoms leaving most of the jam dolloped in the center. Then place the cookie tops on top. Lightly sift powdered sugar on top of each sandwiched cookie.
    Steps to make Linzer Cookies with Raspberry Jam: bake the cookies, then spread raspberry jam in the center and top with a cookie and powdered sugar.

Notes

  • Scoop and level the flour- Scoop the flour into the measuring cup with a spoon and level it off with a knife rather than scoop it with the measuring cup to avoid overfilling and getting dry cookies.
  • Use a pastry cutter- While a fork can work, too, a pastry cutter is best for getting those little pea-sized chunks of butter and cream cheese that will moisten these cookies.
  • Keep the cookies thin- Roll them out to about 1/8 of an inch to keep them thin. Too thick and these Linzer cookie sandwiches will be a mouthful when combining the top and bottom with jam.
  • Spread most of the jelly in the center- To avoid jam oozing out the sides, place most of the jam in the center where the cut out will be and just a little toward the sides to act as glue holding the halves together.

Nutrition

Calories: 160kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 19mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Calcium: 14mg | Iron: 1mg