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Raspberry Linzer Cookies Recipe

Raspberry Linzer Cookies Recipe photo by Taste of Home

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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

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Raspberry Linzer Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 24 Servings

30 10 40

Ingredients

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

Directions

In a large bowl, cream butter. Gradually add 2/3 cup sugar, beating 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 for 30-45 minutes or until firm.
On a surface dusted with confectioners' sugar, roll half of the dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-1/2-in. doughnut cutter so the center is cut out of each cookie.
Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on greased baking sheets. Bake at 350° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.
Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich. Yield: 2 dozen.

Nutritional Analysis: 1 cookie equals 200 calories, 9 g fat (5 g saturated fat), 38 mg cholesterol, 107 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Raspberry Linzer Cookies in Taste of Home April/May 1995, p31

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Raspberry Linzer Cookies

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Reviewed on Apr. 14, 2011 by Elizabeth0085

My mom started making these cookies when I was a little girl, when they first came out in Taste of Home. They are awesome! This year I was making them, but short on time, so instead of doing cut-outs, I rolled them into balls and then in the egg mixture and the nut mixture, put a dent in the center (like a jam thumb-print) and baked them. When they came out of the oven I put the jam in the center. My husband and I agreed that we like them better this way! Great Recipe!

Reviewed on Jun. 24, 2010 by imschmarte

These were extremely hard to make, dough was very hard to work with. Maybe it was me, (I followed the recipe exactly), but mine turned out hard, and I ended up throwing them out. Will try them again, but I am going to use a different dough recipe I have.