These Linzer Cookies are a classic holiday treat that are perfect for sharing with friends and family. With a buttery cookie base and sweet raspberry filling, these sandwich cookies are sure to be a hit at any holiday gathering.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp cinnamon
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Directions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll out one disk of dough on a lightly floured surface to 1/4 inch thickness. Use a cookie cutter to cut out rounds, then use a smaller cookie cutter to cut out the centers of half of the rounds.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Spread a thin layer of raspberry jam on the whole cookies, then sandwich with the tops that have the centers cut out.
- Dust the tops of the cookies with powdered sugar before serving.
