Raspberry Linzer Cookies
The perfect little cookie - Tender almond cookie dough sandwiched with raspberry preserves. Just a hint of rum gives the cookie a special flavor.
cookies
Ingredients
- 7 ½ oz all-purpose flour (1 ½ cups, see note)
- ⅛ teaspoon table salt
- ⅛ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 6 oz unsalted butter (softened)
- 6 oz confectioner sugar (1 ½ cups)
- 2 oz almond flour (¼ cup)
- ½ teaspoon vanilla extract
- 1 tablespoon rum
- 2 large egg yolks
- confectioner's sugar for dusting
- 1 cup seedless raspberry preserves for filling
Instructions
- Sift together 7 ½ oz all-purpose flour, ⅛ teaspoon table salt, ⅛ teaspoon baking soda and 1 teaspoon ground cinnamon. Set aside.
- Cream 6 oz unsalted butter and 6 oz confectioner sugar until the mixture lightens in color and is aerated, about 2 minutes. Scrape the bowl thoroughly. Add 2 oz almond flour, ½ teaspoon vanilla extract and 1 tablespoon rum, mix to combine. Add 2 large egg yolks and mix just until combined. Don't over-mix once the eggs are added. Scrape the bowl thoroughly. With the mixer running on low speed, add the flour.
- Turn the dough out onto a lightly floured surface and knead lightly to finish combining the ingredients. Split the dough into two equal portions and form each into a disc. Wrap and refrigerate for several hours until chilled and firm.
- Preheat the oven to 350 °F. Line two ½ sheet pans with parchment paper or a silcone baking mat.
- Remove one of the dough discs from the refrigerator. Knead briefly or press on the dough with a rolling pin to soften. Roll the dough to ⅛" thick and cut out cookie bottoms. Set the cookie bottoms onto one of the prepared sheetpans, spaced ¼" apart.
- Reroll the scraps and continue cutting until the first portion of dough is gone. If the dough gets too soft to roll return it to the refrigerator to firm up.
- Roll the second portion of dough to ⅛" thick and use the same cutter to cut cookie tops. Use a smaller cutter to cut a hole in the center of each cookie top. Continue rolling and cutting until you have an equal number of cookie tops and bottoms.
- Bake until lightly golden, about 6-7 minutes. Turn the trays ½ way through the cooking time if the are browning unevenly. Cool completely
- Dust an even layer of confectioner's sugar over the cookie tops. Using a pastry bag or small spatula, pipe a rim of raspberry preserves over each cookie bottom.
- Carefully place a cookie top onto each cookie bottom to form a sandwich. Use a pastry bag to fill the cut-outs with raspberry preserves.
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Equipment
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don't own a pastry bag, a sandwich bag with a corner cut off works very well to pipe the preserves.
The cookies keep for several days in a covered container at room temperature. I actually prefer them the second day when they've softened just a bit.
This recipes yields (36) 2" heart-shaped cookie sandwiches. The yield will vary based on the shape and size of the cookie cutter.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!