Ingredients needed for Raspberry Linzer cookies
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup good raspberry preserves
- Confectioners' sugar, for dusting
How to Prepare Raspberry Linzer cookies
Preheat the oven at 350, In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and lemon zest. In a medium bowl, sift together the flour then add it to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Transfer the dough onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough out between 2 sheets of parchment paper, to a thickness of about 3/8-inch. Use a heart-shaped cookie cutter to cut shapes. Use a smaller, fluted heart cutter to cut hearts with the middle cut out.
Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 10 to 12 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.