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Raspberry Linzer Cookies

 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
24 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 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


  • 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 30-45 minutes or until firm.
  • Preheat oven to 350°. 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 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

2 of 2

Raspberry Linzer Cookies (continued)

Directions (continued)

  • solid cookies. Place cookies with centers cut out, almond side up,
  • on top of the preserves, making a sandwich. Yield: 2 dozen.
Nutritional Facts: 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.