Here’s another cookie recipe for you! Linzer cookies are definitely one of the most holiday-appropriate cookies out there. I’d never made these gorgeous goodies, but was excited to give them a try this year. They are as tasty as they are beautiful: a buttery cookie with a touch of sweetness. Enjoy these with a warm cup of tea and you’ll be as happy as can be. 🙂
Mini Linzer Cookies Printer-Friendly Recipe
From: Ina Garten
Prep Time: 15 min
Cook Time: 25 min
Makes: 36 cookies
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup raspberry preserves
Powdered sugar, for dusting
Mix together the butter and sugar until just combined in a mixing bowl with the paddle attachment. Add in the vanilla and mix until combined.
In a separate bowl, sift together the flour and salt. On low-speed, slowly add the flour mixture to the sugar mixture. Mix until the dough comes together. Place the dough on a lightly floured surface and form a disk. Cover the disk in plastic wrap and chill for 30 minutes in the refrigerator.
Preheat oven to 350 degrees Fahrenheit.
Roll out the chilled dough (1/4-inch thick) and use a fluted cutter (about 2 3/4-inch round) or Linzer cookie press to shape your cookies. To half of the cookies, cut a hole in the middle with a small shaped cutter (shapes commonly used are hearts or spades). Place the cookies on ungreased cookie sheets and place in the refrigerator for 15 minutes.
Bake the chilled cookies until the edges begin to brown. My cookies only took 8 minutes (they were a little thinner), but the original recipe says 20-25 minutes. Keep a very close eye on the cookies to find the proper amount of baking time for your cookies. Remove the cookies from the oven and allow to cool completely.
To assemble, spread raspberry preserves onto the flat side of the solid cookies. Dust the tops of the cut-out halves with powdered sugar. Press the flat side of the cut-out cookies onto the raspberry preserve side of the solid cookies. Enjoy!