- 1 cup butter, softened
- 1-1/3 cups granulated 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 preserves
- 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. round 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 apricot, strawberry or your favorite preserves in place of raspberry. Yield: 2 dozen.
Reviews for Raspberry Linzer Cookies
"A tasty recipe, but not sure I would make again. Very labour intensive and a recipe that wasted ingredients. I found that the cookies stuck occasionally, especially the tops which broke and I ended up not using. I also had a lot of the almond sugar mix left. Very disappointed."
"Tried these cookies for Thanksgiving, and they were fantastic. I'm making them again for Christmas after dinner treats. I doubt they will last until dinner is done. The entire family is asking for more. These cookies will become a holiday staple. If anyone has a problem rolling out the dough, try rolling it with a piece of plastic wrap over the dough, and don't roll the dough too thin. These delicious cookies are worth the extra effort. Good Luck!"
"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!"
"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."