Raspberry Linzer Cookies
  • 1¼ cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • ¾ cups cornstarch
  • 3¾ cups all-purpose flour
  • 1 jar of Raspberry Jam
  • Powdered sugar for garmish
  1. Preheat oven to 350 degrees F.
  2. In a stand mixer with the flat beater attachment cream together butter and the sugar until light in color.
  3. Add eggs, one at a time to the butter mixture, then add the cornstarch, salt, and almond extract until well combined.
  4. Solwly add flour about ½ cup at a time on medium-low speed, just until the dough gathers on itself into a ball and removes itself from the side of the bowl cleanly.
  5. Cut dough in half (and shape into a disk shape) and wrap each half separately in plastic wrap and refrigerate for 30 minutes.
  6. Once dough is chilled roll out to a ¼ of an inch thick between 2 pieces of wax or parchment paper lightly sprinkled with powdered sugar.
  7. Using the larger cookie cutter cut out all the cookies, using the smaller cookie cutter cut out the middle of ½ of the cookies.
  8. Bake for 10 - 12 minutes or just until the edges turn golden. Cool completely.
  9. Sprinkle the top of the cookies with powdered sugar and set aside.
  10. Cover the bottom portion of the cookie with raspberry jam.
  11. Top the jam covered cookie with the powdered sugar open center cookie.
The dough is very tender and buttery, next time I will choose a smaller cookie cutter than the heart for the top layer of the cookie. I did have a problem with the dough breaking at the thinnest parts. This could have easily been avoided if I used a smaller cookie cutter.
Recipe by What's Mary Doing at https://whatsmarydoing.com/raspberry-linzer-cookies/