Raspberry Linzer Cookies Recipe

4.5 5 7
Raspberry Linzer Cookies Recipe
Raspberry Linzer Cookies Recipe photo by Taste of Home
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Raspberry Linzer Cookies Recipe

Read Reviews
4.5 5 7
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

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 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 solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich. Yield: 2 dozen.
Originally published as Raspberry Linzer Cookies in Taste of Home April/May 1995, p31

Nutritional Facts

1 cookie: 209 calories, 9g fat (5g saturated fat), 36mg cholesterol, 92mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 2g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Raspberry Linzer Cookies in Taste of Home April/May 1995, p31

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Reviews forRaspberry Linzer Cookies

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LeslieH User ID: 191346 257911
Reviewed Dec. 9, 2016

"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."

MY REVIEW
mistylane User ID: 8009230 215465
Reviewed Dec. 21, 2014

"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 REVIEW
Cincoe User ID: 7226167 4597
Reviewed Dec. 3, 2013

"Fantastic easy recipe.. I love these cookies and this recipe is easy to put together.."

MY REVIEW
Elizabeth0085 User ID: 3429078 5869
Reviewed Apr. 14, 2011

"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!"

MY REVIEW
imschmarte User ID: 3668008 4342
Reviewed Jun. 24, 2010

"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."

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