Description
Delightful raspberry linzer cookies with a buttery base and fruity jam filling, perfect for any occasion.
Ingredients
Scale
- 1/4 tsp fine salt
- 5.5 oz caster sugar
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 orange (zested)
- 1/4 tsp ground cloves
- 1 large egg (room temperature)
- 1.5 cups all-purpose flour
- 1 cup unsalted butter (softened)
- Powdered sugar for dusting
- 5.3 oz raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter and caster sugar until light and fluffy, about 3-4 minutes.
- Add in the egg, vanilla extract, orange zest, ground cinnamon, nutmeg, and ground cloves. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed.
- Wrap the dough in plastic wrap and refrigerate it for at least one hour.
- After chilling, roll the dough to about 1/8 inch thickness and cut out shapes.
- Line a baking sheet with parchment paper, place the cookie shapes on it, and bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on a wire rack.
- Spread raspberry jam on whole cookies and top with cut-out cookies, then dust with powdered sugar.
Notes
Ensure butter is at room temperature and do not skip chilling the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg