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Raspberry Linzer Cookies-Classic Jam-Filled Pastry
Linzer Cookies are traditional Austrian cookies with a delicious jam filling. These buttery, almond-infused cookies are ideal for special occasions or as a relaxing afternoon snack.
Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup ground almonds. 1/2 cup raspberry jam. Confectioners' sugar, for dusting.
Instructions: Mix butter and sugar together in a bowl until the mixture is light and fluffy. Mix in the vanilla extract until it's all mixed in. Add the all-purpose flour and ground almonds one cup at a time. Mix until you get a dough. Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap. Put it in the fridge for about an hour. Set the oven to 350F 175C and heat it up. With a little flour on the work surface, roll out one disc of dough to about 1/4 inch thick. Cut out the same number of solid and windowed shapes with a Linzer cookie cutter. Lay the cookies out on a baking sheet. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Cover the shapes with a teaspoon of raspberry jam. Sugarpaste should be used to cover the shapes with windows. To make a sandwich, gently press a shape that has jam on it onto a shape that has sugar on it. Do it again with the rest of the cookies. Give the cookies a little time to set before you serve them.
Prep Time: 20 minutes
Cook Time: 10 minutes
Be Happy Cafe
Linzer Cookies are traditional Austrian cookies with a delicious jam filling. These buttery, almond-infused cookies are ideal for special occasions or as a relaxing afternoon snack.
Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup ground almonds. 1/2 cup raspberry jam. Confectioners' sugar, for dusting.
Instructions: Mix butter and sugar together in a bowl until the mixture is light and fluffy. Mix in the vanilla extract until it's all mixed in. Add the all-purpose flour and ground almonds one cup at a time. Mix until you get a dough. Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap. Put it in the fridge for about an hour. Set the oven to 350F 175C and heat it up. With a little flour on the work surface, roll out one disc of dough to about 1/4 inch thick. Cut out the same number of solid and windowed shapes with a Linzer cookie cutter. Lay the cookies out on a baking sheet. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Cover the shapes with a teaspoon of raspberry jam. Sugarpaste should be used to cover the shapes with windows. To make a sandwich, gently press a shape that has jam on it onto a shape that has sugar on it. Do it again with the rest of the cookies. Give the cookies a little time to set before you serve them.
Prep Time: 20 minutes
Cook Time: 10 minutes
Be Happy Cafe
Linzer Cookies are traditional Austrian cookies with a delicious jam filling. These buttery, almond-infused cookies are ideal for special occasions or as a relaxing afternoon snack.
Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup ground almonds. 1/2 cup raspberry jam. Confectioners' sugar, for dusting.
Instructions: Mix butter and sugar together in a bowl until the mixture is light and fluffy. Mix in the vanilla extract until it's all mixed in. Add the all-purpose flour and ground almonds one cup at a time. Mix until you get a dough. Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap. Put it in the fridge for about an hour. Set the oven to 350F 175C and heat it up. With a little flour on the work surface, roll out one disc of dough to about 1/4 inch thick. Cut out the same number of solid and windowed shapes with a Linzer cookie cutter. Lay the cookies out on a baking sheet. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Cover the shapes with a teaspoon of raspberry jam. Sugarpaste should be used to cover the shapes with windows. To make a sandwich, gently press a shape that has jam on it onto a shape that has sugar on it. Do it again with the rest of the cookies. Give the cookies a little time to set before you serve them.
Prep Time: 20 minutes
Cook Time: 10 minutes
Be Happy Cafe
