Raspberry Linzer Cookies.
Christmas cookie baking continues with these divine little shortbread “sandwiches.”
Buttery, tender shortbread cookies with a hint of almond kicked up with a generous spoonful of raspberry preserves and lightly dusted with sweet powdered sugar.
Such an elegant, beautiful, and mouth-watering treat!
Raspberry Linzer Cookies
- 1 1/2 lbs. salted butter, room temperature
- 2 cups sugar
- 1 tsp. pure vanilla extract
- 1 tsp. almond extract
- 7 cups flour
- 1/2 tsp. salt
- 1 1/2 cups raspberry preserves
- Powdered sugar, for dusting
Cream butter and sugar with electric mixer. Add vanilla and almond extracts followed by salt. Add flour and mix until dough is formed. Remove dough from bowl to counter and flatten. Place in large Ziploc bag or wrap in plastic wrap, and refrigerate for 30 minutes.
When ready to bake, preheat oven to 350 degrees F. Roll dough out 1/4 inch thick. Cut circles with biscuit cutter or round cookie cutter. For half of the round cookies, cut a hole in the middle with smaller cookie cutter. Bake approximately 12 minutes until lightly browned. Cool completely.
Spread raspberry preserves on the flat side of each solid round cookie. Top each with a cut-out cookie. Dust top with powdered sugar.
Cheers & Hugs,