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Raspberry Linzer Cookies

These wonderful cookies require a bit of extra effort to make and assemble, but the delight on the faces of family and friends when I serve them makes it all worthwhile. —Schelby Thompson, Camden Wyoming, Delaware
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    2 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/3 cups sugar, divided
  • 2 large eggs, separated
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 1/2 cup ground almonds
  • 1 cup seedless raspberry or apricot preserves

Directions

  • Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes.
  • Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies.
  • Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely.
  • Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up.

  • Editor’s Note: For variety, substitute your favorite preserves in place of raspberry or apricot.
Nutrition Facts
1 cookie: 209 calories, 9g fat (5g saturated fat), 36mg cholesterol, 92mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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