Raspberry Linzer Cookie

The cultural significance of Linzer cookies in Austria is deeply rooted in its culinary traditions. The Linzer Torte, which dates back to the 17th century, is considered one of the oldest known cakes in the world. It is named after the city of Linz, where it was first created. This exquisite tart features a buttery crust filled with a rich layer of fruit preserves, often made from red currants or raspberries, and topped with a lattice design. The recipe for Linzer Torte quickly spread beyond Austria's borders, inspiring bakers across Europe to create their own variations, including the beloved Linzer cookie.

Discover the delightful world of Raspberry Linzer Cookies! These charming treats blend rich, buttery flavors with the vibrant tartness of raspberry jam, making them perfect for any occasion. Explore their fascinating origins from Austria’s Linzer Torte, follow a detailed recipe, and get expert tips for baking the perfect batch. Whether you're an experienced baker or just starting, these cookies are sure to impress friends and family. #Baking #Cookies #Dessert #LinzerCookies #HomemadeTreats #RaspberryJam #Foodie

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Ingredients

2 ½ cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup unsalted butter, softened

¾ cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg

¾ cup finely ground almonds (or almond flour)

1 cup raspberry jam (preferably seedless)

Powdered sugar for dusting

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy (about 3-5 minutes).

Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and mix until combined.

Combine Mixtures: Gradually add the dry flour mixture to the wet mixture and mix just until combined. Fold in the ground almonds until evenly distributed.

Chill the Dough: Divide the dough in half; form each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.

Roll and Cut: On a floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a cookie cutter to cut out shapes. Make sure to cut an equal number of tops and bottoms and cut out the centers of half of the cookies for the tops.

Transfer to Baking Sheet: Place the cutouts onto the prepared baking sheets. Chill again for about 10-15 minutes.

Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until they are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Assemble the Linzer Cookies: Once the cookies are cool, spread about 1 teaspoon of raspberry jam on the flat side of the bottom cookie and then place the top cookie (the one with the cutout) on top of the jam.

Dust with Powdered Sugar: Once assembled, lightly dust the tops of the cookies with powdered sugar for a beautiful finish.

Serve or Store: Enjoy your delightful Raspberry Linzer Cookies immediately, or store them in an airtight container for up to a week.

Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 24 cookies