Raspberry Linzer Cookies

Total Time

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

Makes

2 dozen

Updated: Sep. 22, 2022
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
Raspberry Linzer Cookies Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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.
  4. Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up.

  5. 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.