Raspberry Linzer Cookie

An easy recipe for Raspberry Linzer Cookies with hazelnuts. These heart shaped cookies are perfect for any holiday or other special occasion.

Course Dessert

Cuisine American

Keyword Raspberry Linzer Cookie

Servings

Calories 163kcal

Preheat oven to 375 degrees F.
Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl beat together the butter, sugar and salt on medium speed till light and fluffy.
Add the egg and mix until well combined.
Beat in the flour until thoroughly combined.
Stir in the roasted hazelnuts.
Divide the dough in half keeping one half covered with cling wrap while working with the other half.
Lightly flour your work surface and rolling pin.
Roll the dough to about 1/8 inch thick.
Make heart shaped cutouts with the 3 inch cookie cutter.
Use an off-set spatula to pry the cookies off the counter and gently transfer each cutout on the prepared cookie sheet.
I place 12 cookies on each pan while spacing the cookies about 2 inches apart.
On one pan of cookies use the 2 inch cookie cutter to cut out the centre.
Set aside the small cutouts to re-roll and shape more cookies.
Bake in the preheated oven for 6 to 8 minutes or until the edges have browned slightly.
Allow the cookies to cool on the cookie sheet for a few minutes before you transfer on a cooling rack, to avoid any breakage.
Repeat with the remaining ball of dough, rolling and cutting out the cookies until you have used up all the dough.
When the cookies have cooled, spread some raspberry jam on the "whole" cookie, covering almost to the edge.
Sift the powdered sugar on the cookies with the carved out centres and gently place them over the jam filled cookies.
Transfer to a serving tray and enjoy with a steaming cup of tea.

This recipe was adapted from Better Homes and Garden Magazine.