Description
These elegant Raspberry Linzer Cookies combine a tender, spice-infused dough with bright citrus zest and a vibrant jam center. Perfect for holiday gifting or a sophisticated afternoon tea, they offer a nostalgic taste of tradition with a modern, simplified preparation method.
Ingredients
- 250g all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 150g unsalted butter, softened
- 100g caster sugar
- 1 tbsp orange zest
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup seedless raspberry jam
- Powdered sugar for dusting
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
- In a separate bowl, cream the softened butter, caster sugar, and orange zest with an electric mixer for 3 minutes until light and fluffy.
- Mix in the egg and vanilla extract until the batter is smooth.
- Gradually fold in the dry ingredients with a spatula until a dough forms, then divide into two equal portions.
- Roll each portion between parchment paper to 1/4-inch thickness and refrigerate for 30 minutes.
- Preheat the oven to 355°F (180°C) and line baking trays with parchment paper.
- Cut the dough into 2 1/4-inch rounds, using a smaller cutter to remove the center from half of the circles.
- Bake for 10 minutes or until edges are lightly golden, rotating the tray halfway through.
- Once cooled, dust the cutout cookies with powdered sugar and sandwich them onto the solid bases using a teaspoon of raspberry jam.
Notes
To ensure your cookies have perfectly sharp edges, make sure the dough is chilled thoroughly before cutting; if it becomes too soft, simply pop it back into the freezer for a few minutes. For a more professional look, use a piping bag to apply the jam precisely in the center of the base cookie before topping.
- Prep Time: 45 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Austrian