Linzer Cookies

September 16, 2013



These cookies came straight out of the barefoot contessa cookbook.  I did not change a thing, mostly because these are my favorite cookies in the whole wide world.  I cannot resist these cookies, and anyone that knows me can attest to my unbelievable will power.  My family always begs me to make these, and I always save them for special occasions.  If your hosting thanksgiving,  and you can wait till then I suggest you add these to the dessert menu.  I made the shortbread cookies a week before and froze them, so the day I was serving them all I needed to do was assemble them with the raspberry preserves.

Linzer Cookies
I doubled this recipe. I suggest you do the same.
  • ¾ pound butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3½ cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup raspberry preserves
  • Confectioners sugar for dusting
  1. Preheat oven to 350 degrees
  2. In the bowl of an electric mixer(using paddle attachment) , mix together butter and sugar until just combined. Add vanilla. In a separate bowl, sift together the flour and salt and then add to the butter and sugar mixture. Mix on low speed just until dough starts to come together. Dump onto a well floured surface and bring together with your hands. Shape the dough onto a large flat disc (if you doubled the recipe make two large discs). Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll the dough ¼ inch thick and with half the dough, cut 2½-inch rounds with a plain or fluted cookie cutter. With the other half of the dough, cut a circle out using a 1-inch cutter. Place cookies on a parchment paper lined baking sheet and chill for 15 minutes.
  4. Bake the cookies for 20 minutes, until the edges begin to brown. Allow to cool to room temperature.
  5. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and press the flat sides together, with raspberry preserves in the middle and the powdered sugar on top.


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