Raspberry linzer cookies

Raspberry linzer cookies with jam filling, heart-shaped cutout and a dusting of powdered sugar.

Linzer cookies are fruit tarts in cookie form. Our raspberry linzer cookies feature a raspberry jam filling and a dainty heart cutout. If you're not a fan of raspberry linzer cookies, though, you can try lots of different fillings and cutout shapes. With powdered sugar sprinkled on top, you'll want to lift your pinkie finger when you eat them!

Yield: 5 dozen sandwich cookies

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Ingredients

1½ cups (3 sticks) unsalted butter, at room temperature
1¾ cups confectioners’ sugar
1 large egg
2 cups sifted flour
1 cup cornstarch
2 cups walnuts, finely ground
⅔ cup red raspberry jam

Directions

  1. In a large bowl, cream the butter and 1 cup of the confectioners’ sugar until light and fluffy. Add the egg and mix well.
  2. Sift the flour and cornstarch together. Add to the butter mixture and blend well. Mix in the walnuts. Gather the dough into a ball, wrap in waxed paper or plastic wrap, and chill for 4 hours or overnight.
  3. Preheat the oven to 325°F. On a lightly floured surface, roll out the dough ¼ inch thick. Using a 2-inch round cookie cutter, cut out cookies and place on an ungreased baking sheet. Gather the scraps, reroll, and cut out more cookies. Chill the cookies for 15 minutes. For half the cookies, cut out a small pattern from the middle.
  4. Bake the cookies for 13 to 15 minutes, until they are evenly and lightly browned. Transfer to wire racks to cool.
  5. Sift the remaining ¾ cup confectioners’ sugar into a bowl and coat the cookies on one side. Spread each solid cookie with ¼ teaspoon jam on the non-sugared side. Top each with a cookie with the cutout center, sugared side out.
We've got plenty more Christmas treat recipes to try!