Raspberry Linzer Cookies
Nothing says Christmas like jammy, almondy, buttery Linzer cookies. This version is filled with my favourite Raspberry Jam.
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Ingredients
- 250 grams Unsalted Butter Softened to room temperature
- ⅔ Cup Castor Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- ⅔ Cup Almond Flour or ground almonds
- 1 tsp Lemon Zest Optional
- 2½ Cups All-Purpose/Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- Raspberry Jam Or other jam of your choice
- Icing/powdered sugar for decorating
Instructions
- In a large bowl, or the bowl of your stand mixer, cream together the softened butter and sugar until smooth and fluffy
- Add the egg and the vanilla and mix until incorporated
- Next, add the ground almonds and lemon zest and mix until combined
- Sift in the flour, baking powder, cinnamon and salt and mix until a smooth dough forms. Divide the dough into two balls for ease of rolling, then cover with plastic wrap and place in the fridge for 30 minutes to 1 hour
- Preheat the oven to 180°C and line two large baking sheets with baking paper or silicone baking mats
- Flour your surface well, then remove one of your dough balls from the fridge and roll with a rolling pin to around ½ cm in thickness. You want these to be quite thin as they will be sandwiched together
- Using your preferred shape cookie cutter, cut out your shapes and place on your prepared baking sheet, leaving space between the cookies
- Use a smaller cutter to cut the centres out of half of the cookies
- Bake for around 7 – 9 minutes. You do not want them to brown
- Remove and let cool for around 5 minutes on the baking sheet, then place the cookies on a wire cooling rack to cool completely before filling and decorating
- Repeat with the remaining dough. Remember to have equal amounts of tops and bottoms for your cookies
- When the cookies are all completely cooled, spoon around ¼ – ½ a teaspoon of jam onto the bottoms, spreading slightly. Do not go right to the edges as it will ooze out when placing to tops on
- Next, place all the tops together and give a very generous sifting of icing/powdered sugar (this is done before putting the tops on the bottoms so that the jam is visible)
- Finally, gently place the tops on the jam filled bottoms and push down slightly to sandwich together
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