Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Raspberry Linzer Cookies Recipe
    Lost? Site Map

    Raspberry Linzer Cookies

    1/2 Photos of Raspberry Linzer Cookies

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    4 hrs

    15 mins

    P4's Note:

    This is a recipe from FC last year. These cookies are truly exceptional. The require some patience to make, but they are gorgeous when finished and delicious. Perfect for holidays or for a ladies tea, or perhaps to cheer up a friend...one of my all-time favorite cookies. The 4-hour prep time includes chilling time. EQUIPMENT: cookie sheets lined with parchment, food processor, plastic wrap, 2 cookie cutters of the same shape, one about 2 1/2-inch diameter, one about 1 1/4-inch diameter.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 c of the flour until fine textured, but NOT powdered (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they are still chunky, but they may just be clumping together).
    2. 2
      Add the remain flour and other dry ingredients along with the zest.
    3. 3
      Pulse to combine.
    4. 4
      Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal.
    5. 5
      Don't overprocess.
    6. 6
      Transfer to a large bowl.
    7. 7
      Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine.
    8. 8
      The dough should hold together when pinched (if it seems dry, sprinkle on a bit more water).
    9. 9
      Gather the dough into two balls and knead briefly just to blend.
    10. 10
      Wrap in plastic and chill until firm, 2-3 hours.
    11. 11
      TO BAKE: Oven to 325 degrees F.
    12. 12
      Cover your cookie sheets with parchment.
    13. 13
      Generously flour a work surface.
    14. 14
      Roll one ball of dough out 3/16" thick.
    15. 15
      (Keep the rest of the dough in the refrigerator, and if the dough warms up to the point of being sticky while you are working with it, return it to the fridge to chill.) Cut as many of the larger shape as possible out of the dough, rerolling the scraps to make more rounds.
    16. 16
      Arrange on the cookie sheets about 3/4 inch apart.
    17. 17
      Use the small cookie cutter to cut holes in the center of half of the cookies.
    18. 18
      Reroll these little scraps to make more cookies.
    19. 19
      Bake the cookies until the edges are lightly brown, about 15 minutes.
    20. 20
      Let cool on the pans before transferring to cookie racks.
    21. 21
      Repeat with remaining dough.
    22. 22
      To assemble, sift powdered sugar over the cookies with the holes cut in them, then spread a heaping 1/2 tsp.
    23. 23
      of preserves on the bottom of the whole cookie rounds.
    24. 24
      Sandwich the cookies together.
    25. 25
      NOTE: These cookies should be served the day they are put together.
    26. 26
      You can bake the cookies a week early, then sandwich them together a few hours before serving.
    27. 27
      NOTE 2: The dough for this cookie is kind of a pain to work with, and it takes patience, but I promise you, the end result is so worth it.

    Ratings & Reviews:

    • on December 06, 2009

      55

      These cookies are delicious and so pretty. I will make them again for Christmas. Made for P-A-R-T-Y 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Raspberry Linzer Cookies

    Serving Size: 1 (997 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 136.6
     
    Calories from Fat 69
    50%
    Total Fat 7.7 g
    11%
    Saturated Fat 3.4 g
    17%
    Cholesterol 19.9 mg
    6%
    Sodium 46.7 mg
    1%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 7.3 g
    29%
    Protein 1.9 g
    3%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites