Skill Level » Intermediate
Raspberry Linzer Cookies
Linzer cookies with a raspberry filling
Active Time
0 Hour 18 Minutes
Total Time
2 Hour 30 Minutes
Recipe
Assembly
Directions
- Sift the flour and salt together and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and the sugar. Add in the vanilla extract, followed by the sifted flour and salt.
- Wrap the dough in plastic and refrigerate for 1 hour. On a dusted surface, roll the dough to .25 in/.6 cm thick. Cut 2 in/5.1 cm squares out of the dough and place them onto a parchment paper-lined sheet pan.
- Place back into the refrigerator for 30 minutes. Cut out a 1 in/2.5 cm star from half of the squares and bake at a 350ºF/176ºC oven till golden brown, about 15-18 minutes. Allow the cookies to cool completely.
- Pipe an even layer of the raspberry marmalade onto the Linzer Cookie bases. Dust the tops with arctic white snow and then place on top of the marmalade to create a sandwich.
Flavor Profiles
Taste Profile
- Sweet
Aroma Profile
- Fruits (citrus, tropical, berries, etc.)
- Others
Texture Profile
- Crunchy
- Soft
- Solid
Temperature Profile
- Room Temperature