These Raspberry Linzer Cookies are a very chewy and delicious cookie. They makes a great Christmas cookie to share with family and friends. Linzer cookie are thought to have originated in the city of Linz, Austria. This cookie is based on the Linzertorte, one of the most famous and beloved confections in Austria.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1/3 cups butter, softened
- 3/4 cup granualted sugar
- 1 egg
- 1 teaspoon lemon zest (peel), grated
- 2 1/2 cups all-purpose flour
- 1 1/2 cups whole almonds, ground
- 1 teaspoon cinnamon, ground
- 1 cup raspberry preserves or jam*
- Powdered sugar (confectioners' sugar)
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Preheat oven to 350 degrees F. Grease a 13- x 9-inch baking pan.
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In a large bowl, beat butter and granulated sugar with electric mixer at medium speed until creamy. Beat in egg and lemon zest until blended. Mix in flour, ground almonds, and cinnamon until well blended.
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Press 2 cups dough onto bottom of prepared pan. Spread raspberry preserves evenly over the top of the crust.
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Roll remaining dough between 2 sheets of waxed paper to 1/4-inch thickness. NOTE: If dough is too soft and sticky to roll, wrap in plastic wrap or foil and refrigerate for 30 minutes. Remove top sheet of waxed paper and cut dough into 1/4-inch-wide strips. Place dough strips over jam-filled crust in a lattice design.
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Bake in the center of preheat oven for 35 to 40 minutes, or until lattice crust is golden brown and firm. Remove from the oven and let cool in the pan. Sprinkle top with powdered sugar and cut into rectangles or squares.
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Makes 36 bars.
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Line cookie sheet with silicon mat or aluminum foil to keep cookies from sticking to pan.
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Roll dough between 2 sheets of waxed paper to 1/8-inch thickness. If dough is too soft and sticky to roll, wrap in plastic wrap or foil and refrigerate for 30 minutes.
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Remove top sheet of waxed paper and use 2-1/2 inch round Linzer Cookie Cutters to stamp out bottom cookie and top cookie (make sure small center circle is cut out to create peep hole to see jam) to create the sandwiches later. Place cookies on baking sheet 1 inch apart.
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Bake cookies in preheated oven for 9 to 11 minutes or until cookies a light golden brown and firm. Remove from the oven and let cookies cool completely on racks.
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Once the cookies are cool, spread each solid or base cookie with 1 teaspoon of jam, being careful to not spread all the way to the edges of the cookie.
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Sift powdered sugar over the top cookie that has hole cut out of center. Place top cookie over the base cookie to create a sandwich. Spoon a little more jam into center opening if desired.
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Sprinkle top with powdered sugar.
* Raspberry Preserves or Jam are traditional, but you could use any fruit preserve you desire.
Source: Recipe slightly adapted from Gourmet Magazine, October 1979. Photo courtesy of the Betty Crocker website.
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Apricot Gems
These moist bars have a great flavor. Everyone goes for these gems of a dessert! I have had this recipe for years, and I have no idea where it is originally from.
Frosted Apple Squares
Here is something new and tasty to do with all those apples you picked at the orchard. This treat tastes remarkable like an apple Danish; but unlike a Danish, it’s easy to make.
Mincemeat Bars
Since I love mincemeat, this is a perfect way to serve it during the holiday season.
Categories:
Austrian Bar & Brownie Cookies Christmas Cookies Dessert Recipes Raspberries Tea Cookies